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Spicy Beef Salad (Nam Tok Nuo)

Spicy Beef Salad (Nam Tok Nuo)

This delicious authentic salad is a major staple in the Thai diet. This steak salad is bathed in toasted ground rice, ground dried chilies, fish sauce, fresh lime juice, shallots, and mint leaves.

Notes

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Ingredients

For the Salad:

  • 4 Ounces Beef Skirt Steak
  • 2 Shallots
  • 1.5 Ounces Vegetable oil
  • 4 Cherry Tomatoes
  • 1 Mint Leaf
  • 4 Stems of Kale
  • 1 Tablespoon Ground Dried Thai Chilies
  • 2 Ounces Ground Toasted Rice
  • 1 Lime
  • 3 Ounces Nam Tok Sauce (Sugar And Fish sauce)

Servings2

Calories Per Serving494

Folate equivalent (total)110µg28%


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


Spicy Thai Beef Salad for #SundaySupper

It’s interesting how a road can hold so many memories. A drive in a city nearby flooded my mind with thoughts of people, places, and events of long ago. Familiar places still existed and yet others were gone or replaced. Where I had my first job was unchanged. What was a bakery is now a check cashing store. I arrived at my destination to purchase rice and dried chili peppers in a store that stands on what used to be an open field where I played many times. It was difficult to concentrate on the task at hand with all the memories going through my head. I managed to finish shopping and was soon on my way home with the supplies to make Spicy Thai Beef Salad.

This salad is one I’ve enjoyed for years. It is the dish I will order in a Thai restaurant to compare it with the rest. I’ve seen it on menus as Nam Tok, Nam Tuk, Num Tok and Num Tuk. Perhaps one day I’ll learn why it is spelled so many similar yet different ways. It’s a simple salad of thinly sliced cooked steak with onion and a light dressing of lime juice and fish sauce. Mint leaves add coolness and chili peppers bring on the heat. There is one special ingredient that cannot be left out. Toasted rice powder gives it a subtle nutty flavor and gives body to the dressing.

Spicy Thai Beef Salad can be mild to uber hot. It all depends on how much of the minced dried chili peppers you use. I do not use the seeds as they can put it into a 911 heat category. You can use any cooked steak for this salad, however I prefer filet mignon. Leftover cold steak works wonderfully so throw on extra next time you fire up the grill. Serve the salad with a wedge of cabbage. Place some of the salad on a cabbage leaf and roll it up to eat as you would a lettuce wrap. The cabbage also has a cooling effect which balances the heat of the peppers.

A note about the toasted rice powder. Go to an Asian market and look for sweet or glutinous rice. It is a type of rice that is very sticky when cooked. It is soaked and then steamed. You can roll it up into a ball and use it like a bread for dipping into sauces. Since you only need a small amount to make the rice powder you might as well cook some and enjoy it as an alternative to regular rice. I sometimes have it with Spicy Thai Beef Salad along with cabbage.

Do you like spicy food? Or spiced food? I certainly do. Spicy grilled corn salad and cheddar jalapeno sourdough bread are a couple of things I’m made lately with a kick of heat. Also check out recipes by Sunday Supper bloggers for the “Spice It Up!” event hosted by Amy of Kimchi MOM. Scroll down to see the list and join me in visiting each one.


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