Grilled Beef Salad – Esarn Style

Grilled Beef Salad – Esarn Style

in Appetizers, BBQ, Beef, Main, Recipe, Salad

The key to this recipe is choosing the right cut of beef. The recipe calls for the fatty hind shank. When grilled, the fat will drip onto the charcoal, creating smoke that adds to the flavour of the dish.

This dish is called Nam Tok in Thai which means waterfall. The name comes from the drippings of the bloody juice of the medium rare cooked beef, which is cooked just a little bit further when tossed right before serving. A great tip is to roast the herbs with the rice, adding extra aroma and goodness to the dish.

Ingredients

Marinade

  • 250g Beef (best if use hind shank, 2.5 cm thick slices)
  • 1 Tbsp oyster sauce
  • 1 Tbsp light soy sauce

Salad

  • 2 Tbsp glutinous rice
  • 1 slice galangal
  • 5 cm lemongrass, thinly sliced, use only the lower purple part, not the upper green stalk
  • 2 Kaffir lime leaves
  • 1/4 cup chicken stock or water
  • 30g Sawtooth coriander
  • 1/4 Thai shallots, thinly sliced
  • 30g green onion
  • 2 tsp chilli flakes
  • 1 Tbsp fish sauce
  • 3 Tbsp lime juice
  • A handful of mint leaves to serve

Directions

  1. In a large bowl, massage the 2 sauces into the beef for about 10 minutes. Cover and leave to marinade in the fridge overnight.
  2. Take the beef out from the fridge and let sit at room temperature.
  3. Dry roast the rice with galangal, lemongrass, and Kaffir lime leaves in a wok over medium low heat until the rice turns a golden colour.
  4. Let to cool completely and then pound everything in a stone mortar or blend in a coffee grinder to a sandy powder. Set aside.
  5. Grill or sear in griddle the beef on medium high heat until the outside is golden brown but inside is medium rare. The fat should render and add to the beef flavour. Take off the heat and rest while prepping the fresh ingredients.
  6. Slice shallots, green onions, and Sawtooth coriander. Set aside.
  7. Slice the beef into bite size strips.
  8. In a small saucepan over medium high heat, bring the stock (or water) to a boil. Add the beef slices, toss quickly on the heat until the bloody juice is cooked a little bit further, but not all the way. Turn off the heat.
  9. Add the shallots, green onion, Sawtooth coriander, the ground roasted rice powder, chilli flakes, lime juice, fish sauce, into the saucepan and toss quickly until combined.
  10. Serve immediately with mint leaves on top.