This nam tok beef recipe, also known as Thai waterfall salad, is incredibly easy to make, packed with flavor, and healthy! I was born in Northeastern Thailand, where this dish originated, so you’re in the right place for truly authentic flavor.
Tip: You can also make this salad using pork, and don’t forget to try my crying tiger steak next!
About this salad
Nam tok beef is a Thai salad from the Isan region, made with grilled beef, lime juice, fish sauce, chili flakes, and toasted rice powder.
Its flavor is spicy, tangy, and smoky from the grilled meat, with fresh herbs adding a refreshing touch.
The name “nam tok” means “waterfall” in Thai. It refers to the juices from the grilled meat dripping onto the hot charcoal as it cooks.
Ingredient notes
You can find all the ingredients at your local Asian market or grocery store. Check the recipe card below the post for exact amounts!
For the beef marinade
- Beef – The best cut for waterfall beef is a tender cut like sirloin or flank steak; slice against the grain for best texture. Ribeye or wagyu adds extra richness.
- Golden mountain sauce – A Thai seasoning sauce that adds savory depth.
- Oyster sauce – Brings a deep, umami-rich flavor that boosts the beef marinade.
- White sugar
- Garlic
For the dressing
- Toasted rice powder – Adds a subtle nutty flavor and light crunch; make it at home or buy it pre-made at Amazon.
- Thai chili flakes – Crushed dried chilies give heat and smokiness; adjust to your spice level.
- Fish sauce – Salty, umami-packed, and Thai cuisine essential. My favorite brand is Megachef.
- Shallots
- Fresh lime juice
- Kaffir lime leaves – Finely sliced for a citrus flavor; use sparingly so they don’t overpower.
- Green onions, mint leaves, culantro – Cilantro can be used if culantro isn’t available.
How to make nam tok
- Step 1: Make the marinade. Crush the garlic with a mortar and pestle. In a large bowl, mix it with Golden Mountain sauce, oyster sauce, and sugar until the sugar dissolves.
- Step 2: Marinate the beef. Add the beef to the bowl and toss to coat evenly. Cover and marinate for at least 2 hours, or overnight for best flavor.
- Step 3: Grill the beef. Grill the beef over medium-high heat for 5–10 minutes per side, depending on thickness. Aim for medium-rare. Let it rest for 5 minutes.
- Step 4: Slice. Cut the grilled beef into thin slices against the grain.
- Step 5: Make the dressing. In a mixing bowl, combine fish sauce, lime juice, chili flakes, and toasted rice powder.
- Step 6: Toss: Add the sliced beef to the dressing and mix well. Then add the herbs; shallots, green onions, mint, culantro, and toss gently to combine.
To serve: Nam tok salad is best served with sticky rice or jasmine rice. Add a side of fresh vegetables like cucumbers and Thai eggplants.
How to store leftovers
Store the leftovers of this meat salad in an airtight container in the fridge for up to 2 days. The herbs will wilt, and the beef will lose some texture, so try to keep the dressing and fresh herbs separate if you’re meal prepping. Reheat gently or enjoy cold!
More Thai beef salad recipes to try
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Nam Tok Beef Recipe (Thai Waterfall Salad)
Equipment
- Cutting board and sharp knife
- Mortar and pestle or food processor
- Mixing bowls and spoons
- Charcoal grill or grill pan
- Tongs
Ingredients
For the marinade
- 500 g beef
- 8 ml oyster sauce
- 8 ml golden mountain sauce
- 2 cloves garlic, peeled
- 8 g white sugar
For the dressing
- 4 g toasted rice powder
- 30 ml fish sauce
- 4 g Thai chili flakes, to taste
- 30 ml fresh lime juice
- 60 g shallots, thinly sliced
- 10 g coriander, chopped
- 10 g mint, chopped
- 3 green onions, chopped
- 3 kaffir lime leaves, cut into thin strips
Instructions
Marinate the beef
- Crush garlic with a mortar and pestle. In a bowl, mix it with Golden Mountain sauce, oyster sauce, and sugar until dissolved.
- Add beef to the bowl and toss to coat evenly. Cover and marinate for at least 2 hours or overnight.
Grill
- Grill the beef over medium-high heat for 5–10 minutes per side, depending on thickness. Rest for 5 minutes.
- Cut the beef into thin slices against the grain.
Make the dressing
- In a clean bowl, mix fish sauce, lime juice, chili flakes, and toasted rice powder.
- Add sliced beef to the dressing and mix well.
- Toss in shallots, green onions, mint, culantro, and kaffir lime leaves. Serve immediately with rice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
