Ingredients
Instructions
- Heat a large frying pan or wok over medium heat. When pan is hot, add rice and dry roast, stirring continuously for 10 minutes to prevent burning. Rice will become fragrant and turn from milky white to golden yellow. Continue cooking in the same manner for 10 to 15 minutes more, until rice turns a deep, golden hue. Remove from heat and let cool. Using a mortar and pestle, grind into a course powder. Alternately, you can pulse rice in a food processor until it achieves a coarse consistency. Store in an airtight container in a cool, dark place until ready to use.
- Place steak, soy sauce and pepper in a large resealable bag. Seal tightly, squish around to combine and place in the refrigerator to marinate for at least 1 hour, but ideally overnight.
- Prepare your grill: For gas grills, heat the grill with the burners set to high and preheat for 10 minutes. When ready to grill, reduce the burners to medium. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill and push them to one side of the grill to make higher heat and lower heat cooking zones. Set the grate in place and cover the grill. Preheat the grate for 5 minutes.
- For gas grills, heat the grill with the burners set to high and preheat for 10 minutes. When ready to grill, reduce the burners to medium.
- For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill and push them to one side of the grill to make higher heat and lower heat cooking zones. Set the grate in place and cover the grill. Preheat the grate for 5 minutes.
- Remove meat from marinade, discard liquid and pat meat dry with paper towels. When the grill is hot, cook steaks until they register 105°F for medium-rare or 115°F for medium on an instant-read thermometer, 10 to 15 minutes total. Remove from grill and let rest for 15 minutes.
- While meat is resting, whisk together fish sauce, lime juice, sugar and crushed red pepper in a medium bowl. Taste and adjust flavors, if needed. Add red onion, cucumber, tomato and chile to bowl. Slice beef in thin strips against the grain and add to bowl, along with meat juices, cilantro, basil and mint. Toss to combine. Garnish with toasted rice powder and serve immediately.
Neua Nam Tok: a Classic of Thai Cuisine
Originating from Thailand's northeastern Isan region, neua nam tok (literally "waterfall beef," named for the sizzle of meat juices dripping onto hot charcoal) is deeply rooted in the area's agricultural traditions. Once considered "worker food," it was shared after long days in the fields, reflecting a core Thai value: communal eating. In Thailand, sharing a meal builds social bonds and fosters community, and eating alone is even considered bad luck.
The dish also showcases Isan culinary ingenuity, balancing Thai cuisine's five signature flavors: hot, sour, salty, sweet, and bitter, using simple, local ingredients like khao khua (toasted sticky rice powder), which thickens the juices and adds a nutty depth. To make this dish is to participate in a centuries-old tradition of community and connection.
Recipe Tips
For a flawless sear, ensure your pan is hot before adding any ingredients and avoid overcrowding it. Adjust the dressing’s proportions as you go, tailoring it to your taste buds. It promises a harmonious blend of sweet, sour, and salty flavors every time!
Elevate your dish to restaurant-quality standards by adding an artistic flair—considering topping it with edible flowers or decorate with thinly sliced cucumber or drizzles of chili oil.Opt for a serving dish that is large enough to accommodate all of the ingredients without being overcrowded, like a shallow bowl or platter.
Pearl Couscous
If you are craving some couscous calories, you'll love our Pearl Couscous.
