Spicy Thai Grilled Beef Salad (Nam Tok Nuea)

Toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Set aside.

Cover the steaks with baking paper. Use a meat mallet or the bottom of a saucepan to lightly pound the steaks to about 1cm (about ½ inch thick).

Combine marinade ingredients, using the back of a spoon to smoosh the palm sugar to allow it to dissolve. Add the steaks and toss to coat. Set aside to marinate for 10 minutes.

Heat oil in a large frying pan over medium-high heat and cook the steaks for 3-4 minutes each side (for medium rare). Remove from heat and allow to rest before cutting into thin slices. Reserve any resting juices.

While the steaks are resting, make the dressing. Combine the fish sauce and palm sugar in a bowl and use the back of a spoon to smoosh the palm sugar to allow it to dissolve. Add the chilli flakes, lime juice and toasted rice powder.

In a large bowl, combine the warm steak slices with the sliced shallots. Add the dressing and toss until well combined. Then add the mint, saw tooth coriander and spring onion and lightly toss. Transfer to a serving plate with cabbage and snake beans.

– Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture.

– Sawtooth coriander is a type of Thai fresh herb. If unavailable, you can use regular coriander or simply leave it out.

– Serve with steamed rice or sticky rice.

– Find all our favourite beef salad recipes here.