Nam Tok

Nam tok, which translates to waterfall is named for the sizzling sound of the beef grilling, which is liken to the sound of a cascading waterfall. Nam tok seen (Lao) / Nam Tok Nua (Thai) is a beef salad that hails from Laos and the Isaan region of northeastern Thailand. It’s a beef salad that is herbaceous and bright with notes of nutty smokiness from the toasted rice powder.

This is high in protein, lower in carbs. For those who are short on time, reduce the marinating time for a quick weeknight dinner.

Notes:

• Beef cuts – I used a sirloin steak for this recipe, but you can use whatever cut you typically use for grilling. Beef prices are at an all-time high; I typically buy what’s on sale.
• Seasoning – for the salad, start with less and adjust after tasting. If you did not rest the steaks on a plate and did not reserve any of the juices, you may need more fish sauce in the salad.
• Doneness of the steak – how well you cook your steak is up to you. There are people who swear that steak should not be cooked more than medium. And then there are those of us who have taken too many microbiology classes to enjoy anything that is red or under done. At the end of the day, you’re the one eating it. Make it however you like. Just note that the lime juice will cook the steak further, so if the steak is cooked to a medium well, it might be well done by the time you’ve finished making the salad.
• Accompaniments – the salad is usually served with sticky rice, mints, and lettuce or sometimes even cabbage. If you are on a lower carb restriction, you can skip the sticky rice and enjoy the salad with vegetables or even as a lettuce wrap.
• Toasted rice powder – this can be omitted if you do not have toasted rice powder. Toasted rice powder can be purchased at your local Asian Markets. Or it can be made easily by toasting uncooked sticky rice or jasmine rice in a pan over low heat. Cool the golden-brown toasted rice and then pound it to powder form. It adds a nutty smoky depth of flavor and is highly recommended for this dish. 1 tablespoon of cooked sticky rice is about 2g-3g of carbs. Commercially sold rice powder is finely ground and has more rice per 1 tablespoon. From the packages that I saw, they have about 8g of carbs per 1 tablespoon.
• Oyster sauce – I used Maekrua brand oyster sauce which is 2g of carbs for the 1 tablespoon used in the recipe. The amount of carbs ranges widely in oyster sauce. Check the labels and pick one that works best with your diet.

Nam Tok Seen / Nam Tok Nua – Beef Salad

Time: 50 minutes
Serves: 2-3 servings

Marinade:
1 lb (500g) sirloin steak or any cut steak
1 tablespoon fish sauce or thin soy sauce
1 tablespoon oyster sauce
2 teaspoons of ground black pepper

Dressing and salad:
½ tablespoon fish sauce (adjust to taste)
1 ½ tablespoon lime juice
1 shallot, ½ of a red onion, sliced
1 tablespoon toasted rice powder
2-4 fresh red chilies or 2 teaspoons dried red chili flakes
1-2 scallions, chopped
1 small handful of cilantro, chopped
1 handful of mint, torn
1 tablespoon vegetable oil to grease the pan

Accompaniments:
Cucumber slices
Lettuce
Sticky rice

• Add 1 tablespoon of fish sauce/ soy sauce, oyster sauce, and ground black pepper to the steak. Rub to ensure the steak is completely covered and marinate for 30 minutes to an hour.
• Heat a grill or a grill pan over medium heat. Drizzle or brush with a little bit of oil. Grill the steak for 4-5 minutes on each side or until your desired wellness.
• Remove the cooked steaks from the pan and let it rest for about 5 minutes on a plate.
• In the meantime, prepare all the other ingredients for the salad and accompaniments.
• Slice steak into thin pieces and add them to a medium bowl along with the juices from resting (if any).
• To the bowl, add fish sauce, lime juice, toasted rice powder, chili, and shallots. Toss the ingredients and give the salad a taste. Adjust seasoning to taste.
• Toss in scallions, cilantro, and mint.
• Serve with accompaniment.
• Enjoy!