Thai Beef Salad (Nam Tok Style)

Prep time: 35 mins | Serves: 4

Ingredients: ‍ ‍

For the Beef:

• 400g sirloin or rump steak

• 10g vegetable oil

• 4g sea salt

• 2g freshly ground black pepper

For the Salad:

• 100g shallots, finely sliced

• 150g cucumber, sliced

• 50g spring onions, chopped

• 20g fresh coriander, chopped

• 15g fresh mint, chopped

For the Dressing:

• 40g lime juice

• 30g fish sauce

• 10g palm sugar (or brown sugar)

• 10g toasted rice powder

• 2–3g chilli flakes (to taste)

• 5g fresh chilli, finely sliced

Method:

1. Heat a frying pan or grill pan over high heat. Rub the steak with vegetable oil and season with salt and black pepper.

2. Cook the steak for 2–3 minutes per side (depending on thickness) until nicely charred and cooked to your liking.

3. Remove from the pan and allow to rest for 10 minutes so the juices settle.

4. While the beef rests, prepare the dressing by whisking together the lime juice, fish sauce, palm sugar, toasted rice powder, chilli flakes and fresh chilli until well combined.

5. Slice the rested steak thinly against the grain. Add any resting juices into the dressing for extra flavour.

6. In a large bowl, combine the sliced beef, shallots, cucumber, spring onions, coriander and mint.

7. Pour over the dressing and toss gently until everything is evenly coated.

8. Allow to sit for 5 minutes so the flavours come together.

9. Serve immediately at room temperature for the best balance of flavours.

10. Taste and adjust seasoning if needed — more lime for acidity, fish sauce for depth or chilli for heat.

Storage:

Best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 1 day. Bring to room temperature before serving.