Moo Nam Tok (Thai Grilled Beef Salad)

Ingredients

• 600 g beef flank steak
• 45 ml Thai fish sauce
• 45 ml fresh lime juice
• 10 g palm sugar
• 2 tbsp toasted sticky rice powder
• 1 tbsp dried Thai chile flakes
• 3 pieces shallot
• 2 pieces scallion
• 20 leaves fresh mint
• 0.5 bunches fresh cilantro
• 6 leaves culantro
• 1 piece cucumber
• 200 g white cabbage
• 400 g cooked sticky rice

Method

1. Take the beef out of the refrigerator and pat it thoroughly dry; let it lose its chill while you prepare the herbs, so it grills rather than boils.
2. Very finely slice the shallots, chop the scallions, pick the mint and cilantro leaves, then keep the herbs in the refrigerator so they remain crisp and fragrant.
3. Prepare the dressing in a large bowl with the fish sauce, lime juice, palm sugar, and chile; stir until the sugar dissolves and the mixture is bright, salty, sour, and slightly rounded.
4. Heat a cast-iron skillet, grill, or barbecue until very hot; sear the beef until it has a brown, smoky crust on the outside, with a center that is still pink and yields to the touch.
5. Let the beef rest on a plate so the juices redistribute; pour any rendered juices into the bowl, as they are part of the nam tok flavor.
6. Slice the beef thinly on a bias, against the grain, keeping the juices on the cutting board; the slices should be tender, glossy, and still warm.
7. Add the warm beef and its juices to the dressing, toss quickly, then stir in the toasted sticky rice powder until the juices slightly coat the meat and become fragrant.
8. Add the shallots, scallions, mint, cilantro, and culantro; toss gently just before serving to keep the herbs fresh and unwilted.
9. Serve immediately with cucumber, raw white cabbage, and cooked sticky rice, to alternate between spicy bites, fresh herbs, and crisp sides.

Nutrition

Per serving

Energy

402.6 kcal

Protein

36.29 g

Carbohydrate

41.33 g

Fat

9.47 g

Fibre

2.72 g

Calcium

42.08 mg

Iron

0.32 mg

Magnesium

12.89 mg