Nam Tok Neua (Isaan Waterfall Beef Salad)

Ingredients

• beef sirloin or flank, 2 cm thick500 g
• raw jasmine rice3 tbsp
• fish sauce3 tbsp
• fresh lime juice3 tbsp
• palm sugar1 tsp
• Thai chili flakes (phrik bon)1 to 2 tsp
• shallots, thinly sliced3
• scallions, sliced3
• mint leaves1 large handful
• cilantro, roughly choppedsmall handful
• sawtooth coriander, slicedoptional, 2 leaves
• sticky rice, to serveas needed

Steps

1. 1

   Toast and grind the rice.

   Toast the raw rice in a dry pan over medium-low heat, shaking constantly, until deep golden brown and nutty, 6 to 8 minutes. Cool, then grind to a coarse, sandy powder in a mortar or spice grinder.

2. 2

   Season and grill the beef.

   Season the beef with a pinch of salt and grill over very high heat (or sear in a screaming cast-iron) to a hard char outside, rosy inside — about 3 minutes per side for medium-rare. Rest 5 minutes.

3. 3

   Slice the beef thinly.

   Slice the beef thinly against the grain, catching the juices.

4. 4

   Make the dressing.

   In a wide bowl, combine fish sauce, lime juice, palm sugar, and chili flakes. Stir to dissolve the sugar.

5. 5

   Toss beef with dressing and rice powder.

   Add the warm beef and its juices, shallots, scallions, and 2 tbsp of the rice powder. Toss gently to coat. Taste and adjust — it should hit sour first, then salty, then heat.

6. 6

   Fold in herbs and serve.

   Fold in mint, cilantro, and sawtooth coriander at the last second. Pile onto a plate, dust with remaining rice powder, and serve with warm sticky rice for scooping.