Nam Tok Neau
Isaan-StyleWaterfall Beef Often called waterfallsalad, to me it’s tough to call this a salad. It’s more like a sauced steakwith spice and crunch from the rice powder served with fresh herbs. Isaan isthe Northeast region of Thailand that borders Laos. Dishes like larb andwaterfall salad have sister dishes in Laos and share a lot of common culture.If rib-eye seems too fatty, strip loin is also a great choice for this dish.
Ingrediënten
Steak
- 1 lb 454 g boneless ribeye steak
- 2 tbsp 30 ml Thai soybean sauce (substitute thin soy sauce if needed)
- 1 stalk lemongrass tough outer stalks discarded, sliced on a very thin bias
- 1 tsp coarse-ground black pepper
- Canola or other high-temperature cooking oil for rubbing
Salad
- 2 tsp 10 g roasted rice powder (see Pro Tip here), plus more for garnish
- 1½ tbsp 22 ml fish sauce
- 1 tbsp 5 g Thai chili flakes, or to taste
- 2 tsp 10 g palm sugar or brown sugar
- 2 tbsp 30 ml fresh lime juice
- ½ tsp msg
- ½ tsp white pepper
- 1 shallot thinly sliced
- 12 mint leaves
- 12 sprigs cilantro
- 1 scallion sliced on the bias
- Thai Sticky Rice Steamed for serving
Instructies
- In a zip-top bag, place the steak, the seasoning sauce, sliced lemongrass and black pepper.
- Seal the bag and massage the steak to distribute the ingredients and coat the steak well.
- Marinate in the fridge for 1 to 2 hours, or overnight.
- When you’re ready to cook, remove the steak from the marinade and pat dry with paper towels.
- Preheat a large cast-iron pan over high heat for 2 to 3 minutes.
- Rub the steak with a tiny bit of oil on both sides.
- Sear the steak for 3 to 5 minutes on each side until browned and cooked to your desired doneness.
- Transfer the steak to a plate to rest for about 5 minutes.
- While the steak rests, place all the salad ingredients in a mixing bowl.
- Slice the steak against the grain into ¼-inch (6-mm) slices, then add it to the bowl.
- Toss well with the mixture.
- Taste and adjust any of the seasonings if you’d like.
- Serve with steamed sticky rice.
