📝 About This Recipe
Experience the vibrant, soul-stirring flavors of Isan, Northeastern Thailand, with this 'Waterfall' Beef Salad. Named for the juices that drip onto the coals during grilling, this dish balances smoky seared steak with a punchy, citrus-forward dressing and a bouquet of fresh herbs. By omitting the traditional sugar and using toasted almond flour as a low-carb substitute for rice powder, we’ve crafted a Keto-friendly masterpiece that sacrifices none of the authentic heat or depth.
🥗 Ingredients
The Beef
- 1.5 lbs Flank Steak or Sirloin Tip (at room temperature and patted dry)
- 1 tablespoon Fish Sauce (for the marinade)
- 1 tablespoon Avocado Oil (high smoke point for searing)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Zesty Dressing
- 4 tablespoons Fresh Lime Juice (about 2 large limes)
- 3 tablespoons Fish Sauce (look for a brand with no added sugar)
- 1-2 tablespoons Dried Thai Chili Flakes (Prik Bon) (adjust to your heat preference)
- 2 tablespoons Beef Stock or Water (to help emulsify the juices)
Herbs and Aromatics
- 3 pieces Shallots (very thinly sliced into rings)
- 1/2 cup Fresh Mint Leaves (kept whole or roughly torn)
- 1/2 cup Fresh Cilantro (coarsely chopped)
- 2 stalks Culantro or Scallions (thinly sliced)
The Keto 'Crunch' (Rice Powder Substitute)
- 2 tablespoons Almond Flour (toasted in a dry pan until golden brown)
👨🍳 Instructions
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1
Prepare the 'Keto Rice Powder': Place the almond flour in a small dry skillet over medium-low heat. Stir constantly for 3-5 minutes until it turns a deep golden brown and smells nutty. Immediately remove from heat and set aside to cool.
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2
Marinate the beef: Rub the steak with 1 tablespoon of fish sauce, avocado oil, and cracked black pepper. Let it sit for at least 15 minutes at room temperature.
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3
Heat a heavy cast-iron skillet or outdoor grill over high heat until wisps of smoke appear. We want a hard, crusty sear.
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4
Sear the steak for 4-5 minutes per side for medium-rare. The internal temperature should reach 130°F (54°C). Do not overcook, as the beef will continue to 'cook' slightly in the lime juice later.
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5
Transfer the beef to a cutting board and let it rest for a full 10 minutes. This is crucial to keep the juices inside the meat.
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6
While the meat rests, whisk together the lime juice, remaining fish sauce, and Thai chili flakes in a large mixing bowl.
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7
Slice the rested beef against the grain into very thin, bite-sized strips, roughly 1/4 inch thick.
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8
Add the sliced beef and any accumulated juices from the cutting board into the dressing bowl. Toss well to coat.
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9
Add the 2 tablespoons of beef stock or water. This creates the 'waterfall' sauce that is characteristic of this dish.
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10
Add the sliced shallots, scallions, and half of the toasted almond flour. Toss gently.
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11
Fold in the fresh mint and cilantro right at the end to prevent them from bruising or wilting too much from the heat of the beef.
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12
Taste the salad. It should be a balance of salty, sour, and spicy. If it's too tart, add a splash more fish sauce; if too salty, add a squeeze of lime.
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13
Transfer to a serving platter and sprinkle the remaining toasted almond flour over the top for extra texture and aroma.
💡 Chef's Tips
Use a high-quality fish sauce (like Red Boat) to ensure there are no hidden sugars or MSG. Toasting the almond flour is essential—it provides the smoky, nutty flavor usually provided by toasted glutinous rice. Always slice against the grain to ensure the beef is tender and easy to chew. If you can find Culantro (Sawtooth Herb) at an Asian market, use it alongside cilantro for a more authentic, earthy flavor profile. Don't skip the resting period for the beef; otherwise, the salad will become watery rather than saucy.
🍽️ Serving Suggestions
Serve alongside chilled cucumber slices and raw cabbage wedges to provide a cooling contrast to the heat. Pair with a cold, crisp sparkling water with a squeeze of lime or a dry Thai-style iced tea (unsweetened). For a full Keto meal, serve over a bed of cauliflower rice to soak up the extra dressing. Accompany with a side of 'Som Tum' (Papaya Salad) made with shredded kohlrabi for a low-carb Isan feast. Enjoy with a few pork rinds (chicharrones) for an added crunch that mimics traditional Thai crackers.