📝 About This Recipe
Known as 'Waterfall Beef' for the succulent juices that drip onto the coals during grilling, this Northeast Thai (Isan) classic is a masterclass in flavor balance. It features tender, charred steak tossed in a vibrant dressing of lime juice, fish sauce, and toasted rice powder, creating a smoky, spicy, and herbaceous profile. This protein-forward salad is both refreshing and deeply satisfying, offering an authentic taste of Thailand's bold street food culture.
🥗 Ingredients
The Beef & Marinade
- 1 lb Flank Steak or Ribeye (at room temperature)
- 1 tablespoon Thin Soy Sauce (Thai brand preferred)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Vegetable Oil (to help with searing)
The Essential Crunch (Khao Khua)
- 2 tablespoons Glutinous (Sticky) Rice (uncooked)
The Dressing & Aromatics
- 2 tablespoons Fish Sauce (high quality)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1-2 teaspoons Dried Red Chili Flakes (toasted Thai flakes preferred)
- 1 teaspoon Palm Sugar (finely shaved; or brown sugar)
- 3 pieces Shallots (very thinly sliced)
- 1/2 cup Cilantro (roughly chopped)
- 1/2 cup Sawtooth Coriander or Mint (torn leaves)
- 2 pieces Green Onions (thinly sliced)
👨🍳 Instructions
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1
Pat the beef dry with paper towels. Rub with soy sauce, oyster sauce, and oil. Let it marinate for at least 15 minutes while you prepare the other ingredients.
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2
Make the Khao Khua (Toasted Rice Powder): Place the raw sticky rice in a small skillet over medium-low heat. Toast, stirring constantly, for 5-8 minutes until it turns a deep golden brown and smells nutty.
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3
Once the rice is toasted, grind it into a coarse powder using a mortar and pestle or a spice grinder. Do not over-process into a fine flour; you want a gritty texture for crunch.
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4
Preheat a cast-iron grill pan or outdoor grill to high heat. The pan should be smoking slightly to ensure a good sear.
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5
Place the beef on the grill. For a medium-rare finish, cook for about 3-4 minutes per side depending on thickness. You want a dark, charred crust.
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6
Remove the beef from the heat and transfer to a cutting board. Let it rest for at least 5-7 minutes to allow the juices to redistribute.
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7
While the beef rests, whisk together the fish sauce, lime juice, palm sugar, and chili flakes in a large mixing bowl until the sugar is fully dissolved.
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8
Slice the rested beef against the grain into thin, bite-sized strips. If there are any juices on the cutting board, pour them into the dressing bowl—that's the 'waterfall' flavor!
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9
Add the sliced beef to the dressing bowl. Add the sliced shallots, green onions, cilantro, and mint (or sawtooth coriander).
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10
Sprinkle 1 tablespoon of the toasted rice powder over the mixture. Toss everything vigorously so the beef is well-coated and the herbs are distributed.
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11
Taste the salad. It should be a punchy balance of salty, sour, and spicy. Adjust with more lime or chili if desired.
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12
Transfer to a serving platter and sprinkle the remaining toasted rice powder on top for extra texture. Serve immediately while the beef is still warm.
💡 Chef's Tips
Do not skip the toasted rice powder; it provides the signature nutty aroma and thickens the dressing so it clings to the meat. Use a cut with some fat, like ribeye, for the most flavorful 'waterfall' effect, though flank is excellent for a leaner option. Always slice the beef against the grain to ensure every bite is tender rather than chewy. If you can't find sawtooth coriander (culantro), doubling the fresh mint and cilantro is a perfectly acceptable substitute. Add the rice powder at the very last second before serving so it retains its crunch and doesn't become soggy.
🍽️ Serving Suggestions
Serve with a side of Thai sticky rice to soak up the spicy, lime-infused dressing. Accompany with 'veggie dippers' like raw cabbage wedges, long beans, and cucumber slices to cool the palate. Pair with a crisp, cold Lager or a dry Riesling to complement the heat and acidity. Serve alongside Gai Yang (Thai Grilled Chicken) for a complete Isan-style feast. For a low-carb meal, serve over a bed of fresh mixed greens or butter lettuce leaves.