Asian Cuisine
Nam Tok Moo, Spicy-Sour Grilled Beef Salad
Prep
15 min
Cook
15 min
Servings
3
Level
Medium
Nam Tok means "waterfall," describing the meat juices that drip down while grilling, later mixed with the spicy-sour seasoning typical of Isaan cuisine. The combination of smoky grilled beef, toasted sticky rice sprinkled on top, and a drizzle of spicy-sour dressing will make your taste buds dance. Perfect as a fresh, light yet satisfying lunch menu.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams beef tenderloin or sirloin
- 2 tbsp white sticky rice (glutinous rice)
- 5 pcs shallots, thinly sliced
- 2 stalks scallions, finely sliced
- 3 tbsp fresh cilantro leaves, roughly chopped
- 1/2 handful fresh mint leaves
- 6-8 pcs bird's eye chilies, smashed or sliced
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 1 tsp granulated sugar
- 1 tbsp low-sugar sweet soy sauce (kecap manis, optional for basting while grilling)
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- to taste fresh lettuce leaves, for serving base
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👩🍳 Instructions
- 1 Toast the sticky rice without oil in a dry skillet over low heat, stirring constantly, until golden brown and fragrant, about 5-7 minutes. Remove, let cool, then coarsely pound with a mortar and pestle or pulse briefly in a blender until it becomes a coarse powder (khao khua). Set aside.
- 2 Rub the beef with salt, pepper, and a little oil. Let it rest for 10 minutes so the seasoning soaks in.
- 3 Heat a grill pan or non-stick skillet until very hot. Grill the beef for about 4-5 minutes per side for medium doneness, adjusting to your preference. Occasionally brush with a little sweet soy sauce so the surface caramelizes and becomes more fragrant.
- 4 Remove the beef and let it rest for 5 minutes on a cutting board so the juices don't all escape when sliced. Don't discard the juices that drip out—that's an important part of the 'nam tok.'
- 5 Slice the beef across the grain into medium-thick slices, then mix it back together with the reserved juices in a large bowl.
- 6 Make the dressing: mix lime juice, fish sauce, sugar, and bird's eye chilies in a small bowl, stirring until the sugar dissolves. Taste and adjust the sour-salty-spicy balance to your liking.
- 7 Pour the dressing over the sliced beef, then add the shallots, scallions, cilantro, and mint. Toss quickly so the herbs don't wilt.
- 8 Finally, sprinkle the pounded toasted sticky rice on top and toss briefly. Serve immediately over a bed of fresh lettuce while the beef is still warm.
💡 Tips
• Don't skip the resting step after grilling the beef—this is the key to keeping the juices intact so it doesn't dry out when sliced.
• Toasted sticky rice can be made in a large batch at once and stored in an airtight jar as a stock ingredient for other Thai salads.
• If you prefer a smokier flavor, grill the beef over charcoal or use a ridged grill pan so the charred aroma comes through more.
• Adjust the spice level by reducing or adding more bird's eye chilies, but don't cut back on the lime juice since that's the signature flavor of nam tok.
📊 Nutrition Facts / serving
280 kkal
Calories (kcal)
26 gramg
Protein
14 gramg
Fat
12 gramg
Carbs
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