Recipes, re-invented from cooking shows
Thai Beef Waterfall Salad
Prep. Time:
Baking Time:
Total Time:
45 minutes (plus 2 hours marinating)
15 minutes
3 hours
Serves:
4 servings
Jet Tila's vibrant Thai beef waterfall salad
Traditional Nam Tok is named for the way meat juices fall like waterfall when slicing.
Ingredients
FOR THE FISH SAUCE MARINATED BEEF:
1 1/2 lbs top sirloin steak
3 tablespoons fish sauce
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon black pepper
FOR THE PRAISED TOASTED RICE POWDER (KHAO KUA):
1/4 cup sticky rice or jasmine rice
Cast iron skillet for toasting
FOR THE YUM DRESSING:
1/4 cup fresh lime juice (about 3 limes)
3 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
3 Thai bird's eye chilies, minced (adjust to taste)
3 cloves garlic, minced
2 shallots, thinly sliced
FOR THE TRIO OF MUSHROOMS:
4 oz shiitake mushrooms, sliced
4 oz oyster mushrooms, torn
4 oz cremini mushrooms, sliced
1 tablespoon vegetable oil
Salt to taste
FOR THE JUICINESS ELEMENT:
1 Granny Smith apple, julienned (for juiciness with mushrooms)
1 tablespoon lime juice (to prevent browning)
FOR THE SALAD ASSEMBLY:
4 cups mixed greens or cabbage, torn
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai basil (or regular basil)
4 green onions, cut into 1-inch pieces
1/4 cup roasted peanuts, crushed (optional)
FOR ENHANCED SMOKINESS (OPTIONAL):
1 teaspoon smoked paprika
Grilled lemon halves for serving
Instructions
MARINATE THE BEEF:
1. Combine fish sauce, soy sauce, minced garlic, brown sugar, and black pepper, whisking until sugar dissolves.
2. Place top sirloin in shallow dish, pour marinade over turning to coat.
3. Marinate in refrigerator minimum 2 hours or overnight.
4. Remove from refrigerator 30 minutes before cooking to reach room temperature.
MAKE THE PRAISED TOASTED RICE POWDER:
5. Heat cast iron skillet over medium heat with no oil.
6. Add sticky rice or jasmine rice to dry skillet.
7. Toast stirring frequently with wooden spoon for 8-10 minutes until deep golden brown and very fragrant.
8. Watch carefully during final minutes to prevent burning.
9. Transfer to plate and cool completely, about 15 minutes.
10. Grind in spice grinder or mortar and pestle to coarse powder consistency with visible texture.
11. Store in airtight container until ready to use.
COOK THE BEEF WITH IMPROVED TECHNIQUE:
12. Heat grill to high or cast iron skillet over high heat until smoking hot.
13. Remove steak from marinade, pat surface dry with paper towels for good sear.
14. Sear without moving 3-4 minutes per side for proper medium-rare doneness (130-135°F internal).
15. Transfer to cutting board, tent with foil, rest 10 minutes minimum.
16. Critical improvement: Slice beef against grain into thin strips about 1/4-inch thick, then cut strips crosswise into bite-sized pieces 1-2 inches long for easier eating.
PREPARE THE MUSHROOM TRIO:
17. Heat large skillet over medium-high heat with vegetable oil.
18. Add shiitake, oyster, and cremini mushrooms.
19. Sauté without stirring initially 2-3 minutes, then stir and continue cooking 5-7 minutes total until golden and tender.
20. Season with salt, transfer to plate, cool to room temperature.
ADD THE SMART JUICINESS ELEMENT:
21. Peel Granny Smith apple and cut into matchstick julienne strips.
22. Immediately toss with 1 tablespoon lime juice to prevent browning.
MAKE THE YUM DRESSING:
23. Whisk together lime juice, fish sauce, and palm sugar until sugar dissolves.
24. Add minced chilies, garlic, and sliced shallots, whisk to combine.
25. Taste and adjust balance of sour, salty, sweet, and spicy.
26. Let sit 10-15 minutes for flavors to meld.
ASSEMBLE THE WATERFALL SALAD:
27. In large bowl, combine mixed greens, mint, cilantro, Thai basil, and green onions.
28. Add sliced beef cut into bite-sized pieces, cooled mushrooms, and julienned apple.
29. Pour yum dressing over salad.
30. Toss thoroughly to coat all components evenly.
ADD THE CELEBRATED TOASTED RICE:
31. Sprinkle generous amount of toasted rice powder over salad (about 2-3 tablespoons).
32. Toss once more to distribute rice powder throughout.
33. Optional: Add pinch of smoked paprika to dressing or serve with grilled lemon halves for extra smokiness.
34. Transfer to platter, garnish with crushed peanuts if using.
35. Serve immediately while beef is warm, greens are crisp, and rice powder maintains crunch delivering tender beef, juicy apple-mushroom mixture, fresh herbs, and crunchy smoky toasted rice.
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.