Thai Waterfall Salad
A lively, herb-studded salad of grilled beef tossed with lime, fish sauce, toasted rice, and chilies—bright, savory, and textured. Quick to assemble after a fast sear, it balances smoky meat with cooling herbs for a memorable weeknight centerpiece.
1 lb flank steak, thinly sliced against the grain
1 tbsp vegetable oil
2 tbsp uncooked sticky rice, toasted and ground into coarse powder
3 tbsp fish sauce
2 lime, juiced
1 tbsp palm sugar, or brown sugar
1 tsp dried red pepper, crushed, adjust to taste
2 shallot, thinly sliced
3 stalk green onion, thinly sliced on bias
1 bunch cilantro, leaves picked
1 bunch mint, leaves picked
1 cucumber, sliced into half moons
2 tomato, cut into wedges
2 tbsp roasted peanuts, coarsely chopped
1 tsp kosher salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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