Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thai beef salad (nam tok - น้ำตกเนื้อ). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thai beef salad (Nam tok - น้ำตกเนื้อ) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Thai beef salad (Nam tok - น้ำตกเนื้อ) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have thai beef salad (nam tok - น้ำตกเนื้อ) using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Thai beef salad (Nam tok - น้ำตกเนื้อ):

1. Take (contains two) good quality beef steak or 1 large - sirloin at room temperature
2. Make ready salt and pepper, for seasoning the steak
3. Get large red onion, thinly sliced
4. Prepare red or mixed colour plum or cherry tomatoes, chopped in half
5. Make ready mint leaves, roughly chopped
6. Take a cucumber, thinly sliced (optional)
7. Make ready For the chilli sauce dressing:
8. Get fresh chillis, thinly sliced
9. Get Thai fish sauce (Nam Pla)
10. Make ready Juice of 1 lemon or lime (depending on preference)
11. Get palm sugar (add more or less depending on preference)
12. Get water at room temperature (use more or less depending on preference)
13. Make ready For garnish:
14. Get white sesame seeds (not toasted)
15. Make ready For serving:
16. Take baby gem lettuce, each of the leaves separated
17. Take lime/lemon wedges, for serving

Instructions to make Thai beef salad (Nam tok - น้ำตกเนื้อ):

1. Take the steak out the fridge, season with salt and pepper and let it come to room temperature. In the meantime peel the red onion and finely slice. Cut the tomatoes in half. Peel the cucumber, cut them in half and then into quarters. Then thinly slice the cucumber longways (optional). Place all of the chopped ingredients in a large mixing bowl. Cover with cling film and set aside.
2. Wash chillis and thinly slice. Transfer to a pestle and mortar, gently crush (to release the spiciness). Add fish sauce, lemon or lime juice, palm sugar and water to the mortar. Mix well and taste (adjust to taste, if too sweet add more fish sauce or if too salty, add more palm sugar). Taste should be the perfect balance of sweet, sour and hot. Transfer sauce to a bowl, cover with cling film and set aside. Wash the mortar, as it will be used later again, to crush the rice (if using).
3. On medium heat, add oil to a skillet or frying pan. Let it heat up. Add the steak to the pan and fry for a few minutes on both sides turning occasionally. Cook for about 7 minutes and remove from pan. Meat should be cooked medium rare to medium. Place on a wire rack to let the meat rest.
4. In a small pan, place the uncooked rice and gently toast it on very low heat for a few minutes stirring occasionally until lightly golden brown. Turn off the heat as soon as the colour changes. You don't want toasted rice to look too dark and taste burnt. Place in mortar, set aside to let it cool. If not using rice then skip this step.
5. Wash all of the baby gem lettuce and place in a colander. Drain all of the excess water. On a large plate or bowl, separate each of the baby gem lettuce leaves and set aside to be used later. Now crush the cooled down rice in the mortar and set aside.
6. Transfer the rested steak meat onto a chopping board. Cut meat into half inch strips. Add meat to mixing bowl with chopped vegetables and mix together.
7. Then add the chilli sauce dressing and mix well to coat all of the ingredients especially the meat, in order to soak in all of the flavours. At this stage, give it a sample taste to make sure the flavours are still balanced. Depending on if it is too sour or sweet, amend like in step 2.
8. Add the mint leaves and incorporate well. Transfer the beef salad to a serving bowl and either place the baby gem lettuce behind the salad or onto a separate bowl or plate. Then add the toasted rice (if not using rice) or the sesame seeds now as garnish.
9. Thai waterfall beef salad can be eaten and served with glutinous sticky rice on the side, or a bowl of steamed rice. I also like to eat it with a Thai omelette. This helps cut through the spiciness of the salad. Serve with lime or lemon wedges on the side.

So that is going to wrap this up with this exceptional food thai beef salad (nam tok - น้ำตกเนื้อ) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!