Thai Beef Salad, Nam Tok

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Put the steak, soy sauce, black pepper and lemongrass in a bowl or bag, massage to coat, and marinate at least 20 minutes at room temperature or overnight in the fridge.
2. Heat a cast iron pan or large skillet over high heat and add the oil. Cook the steak with its marinade and lemongrass, 3 to 4 minutes per side for medium-rare or 4 to 5 minutes per side for medium if the steak is 1 inch thick, searing the edges too.
3. Rest the steak for 5 minutes.
4. Meanwhile, thinly slice the shallot, chop the green onion and cilantro, and pick the mint leaves from the stems.
5. Slice the steak into ¼-inch thick pieces.
6. Whisk the fish sauce, palm sugar, lime juice and chili flakes in a large bowl. Add the sliced steak and toasted rice powder and toss until coated.
7. Add the prepared shallot, green onion, cilantro and mint and toss. Garnish with toasted rice powder and serve.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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