Recipe: Thai Waterfall Beef Salad

You ever go to a Vietnamese restaurant and try their lemon beef salad? I’ve found they all make it just a bit different from one another (which is frustrating!) but I like it when they serve it with the thin slices of raw beef. It’s always a guess how the restaurant will prepare it and it gets me majorly sad when the salad arrives with beef that is completely cooked. Ugh. I like this salad because it’s very fresh and refreshing and the acidity in the dressing helps to “cook” the raw beef a bit, almost like a ceviche. So far, the best lemon beef salad I have tried is from Pho 777. It is killer, highly recommended.

Anyhoo, I had the inspiration to make it myself at home. I know the recipe title is Thai Waterfall Beef Salad, but it’s very similar to the lemon beef salad. I actually made this recipe twice and prefer using lemon juice over lime juice and I omit the raw bean sprouts because I personally dislike the taste of raw bean sprouts. Check it out!

The mix of greens in this salad guarantee choke flavor. Here’s what I have in this, romaine lettuce, fresh thai basil, cilantro and sautéed shallots (it can be raw but I decided to cook it up in the steak grease because hello, yum)

The best part about making this salad at home? NO BEEF LIMIT. Go hog wild because you’re paying for it anyway. I seared the beef I had and kept it more raw on the inside. Was so good you guys.

Okay doesn’t look too impressed after it’s mixed up but you gotta believe me, it’s so good. Give it a try! If too lazy to cook, try it from a restaurant!

Thai Waterfall Beef Salad

Recipe: the spruce eats

Ingredients

  • 1 to 2 sirloin steaks (depending on the amount of meat you prefer)
  • Marinade:
  • 2 tbsp. oyster sauce
  • 2 tbsp. soy sauce
  • 1 tbsp. lemon juice
  • 2 tbsp. brown sugar
  • For Salad:
  • 6 cups salad greens
  • 1 cup bean sprouts
  • 1 handful mint (or basil, fresh, lightly chopped or torn)
  • 1 cup coriander (fresh)
  • 1 cup papaya (fresh, cubed or cut into spears)
  • 1 cup tomatoes (cherry, left whole or sliced in half)
  • Dressing:
  • 1 to 2 tbsp. fish sauce (available at Asian food stores)
  • 3 tbsp. lemon juice
  • 1 1/2 tbsp. soy sauce
  • 1/2 tsp. cayenne pepper
  • 1 tsp. brown sugar
  • 2 tbsp. rice (sticky variety, toasted and ground, OR 2 tbsp. ground peanuts)

Steps to Make It

  1. Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.https://f79cc301cbc5037578578e9f2671ab8b.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
  2. For the ground sticky rice (instead of peanuts): Place 2 tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestle & mortar.https://f79cc301cbc5037578578e9f2671ab8b.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
  3. Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.https://f79cc301cbc5037578578e9f2671ab8b.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
  4. Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
  5. If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan OR on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
  6. While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
  7. When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy!

Jenny Notes:

  • Didn’t know where to find roasted rice powder so I made my own. I bought jasmine rice and slowly toasted it over medium heat until it was golden brown. After it cooled down, I ground them to a powder in a coffee grinder.
  • Play around with the salad ingredients, I didn’t put like half the ingredients she does. In fact, I named exactly what I put in the salad above. The second time I made this, I added mint and thai basil and it was delicious.

6 comments

  1. vickinags says:

    this looks so yummy. But looks like lots of work. I think I’ll check out the Vietnamese places in Chinatown!

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