Thai Beef Salad Isaan Style น้ำตกเนื้อ - Episode 68

Notes

Thai Beef Salad is one of those dishes that everyone in my house loves. When I make it, I have to make a lot because it so delicious that no one stops eating it until it is gone. There are many different styles of Thai Beef Salad, and this version is a variation of the Northeastern Style. The northeastern part of Thailand, commonly known as the Isaan region has some of the best tasting food in Thailand. The reason I say that this is "my take" on the dish is because the original Isaan version is made with the neck meat of the cow, as well as liver and bits of intestine. I omitted the liver and intestine because "The Camera Man" can't handle it. I also used sirloin steak instead of neck meat. Thai Beef Salad is best served at room temperature, or even slightly chilled, in order to avoid your vegetables from wilting. It is also great with side of sticky rice, which is commonly used to soak up the juices at the bottom of the bowl when eaten. 

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Serving Info

Prep. time: 10 minutes
Cook time: 10 minutes (+20 marinade, +10 rest)
Total time: 50 minutes
Servings: 3 people

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Ingredients

1 pound sirloin steak
2 tablespoons stick rice (dry)
2 green onions
6 cilantro sprigs
2 shallots
small handful fresh mint
small handful culantro (Mexican cilantro)
2 tablespoons fish sauce
2 and 1/2 tablespoons lime juice
1 and 1/2 tablespoons dry chili flakes