Thai steak salad is so full of flavor, it must be hard to make? Nope, I’m letting you in on a secret, it’s so easy! Pamper your loved ones with this easy recipe today!
- 1 c. sweet Thai rice*
- 1 pound skirt steak or boneless pork chops
- fresh lime juice from 2-3 limes
- 1 tbsp. roasted rice powder
- 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference
- 1–1.5 tbsp. fish sauce
- 1 tsp. sugar
- 1/2 c.-1 c. water or broth
- 1 c. green onion, sliced to 1/4 in.
- 1 c. fresh cilantro, leaves coarsely chopped, and stems minced
- 2–3 shallots, thinly sliced
- 1 c. fresh mint leaves
- If making sticky rice, soak sweet rice for at least 4 hours to over night, uncovered.
- Cook sticky rice using your preferred method while your meat is cooking. If it finishes cooking before the meat is done, make sure you keep it covered, so it will stay sticky.
- Salt and pepper your meat. Grill the meat to your preferred doneness.
- Or if you are like me and have no grill, get a cast-iron pan steaming hot, and then put in the meat. If using steak, I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don’t forget about flipping it.
- After the steak is cooked, let it sit for about 10 minutes.
- Thinly slice it. Keep the juices from the meat in the pan, or on the plate.
- Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder. Mix and taste until it reaches your preferred flavor. I like the lime in the lead, with the roasted rice powder, savory notes and chili following.
- Once the sauce has thickened a bit, turn off the heat and add the shallots green onion, cilantro and mint.
- Eat with sticky rice, and use your fingers if you want to eat it like they do in the Thai countryside!
*You have to use Thai sweet rice to make sticky rice. You can’t make Thai sticky rice with any other kind of rice. But if you don’t have it, have no fear! Just make your favorite kind of rice to eat with your Nam Tok Nua, like Jasmine rice, and enjoy!
- Prep Time: 4 hours
- Cook Time: 2-4 minutes