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Thai Spicy Beef Salad (Nue Nam Tok)

Updated: May 18, 2020

This is a very refreshing salad with distinctive flavours from lemon grass and roasted rice crumbs. I add celeries and tomatoes as they give the dish a crunch and natural sweetness. Serve it in a cup of iceberg lettuce as a canapé.

This is part of a Creative leftover series using leftover Roast beef.

Thai Beef salad
Thai Beef salad




  1. Leftover roast beef

  2. Celeries, cucumber, lettuces ( any salad you have )

  3. Mint leaves

  4. Tomatoes

  5. Red onion very finely sliced

  6. 2 Lemon grass, thinly sliced

  7. 1-2 red chillies

  8. a handful of spring onion, coriander.

  9. 1 tsp of ground roasted rice ( raw Thai rice , roasted on a pan for 3 minutes then grind it)


  1. 3 tbsp Nam Pla ( fish sauce)

  2. 5 tbsp lime juice

  3. 2 garlic cloves minced

  4. 1/4 tsp sugar

  5. 1/4 tsp dry chilli flakes ( optional)



  1. Slice your cooked beef very thin. In a large bowl put all the salad together and toss in the beef and ground roasted rice. Set aside.

  2. For the dressing put all the ingredient together in a bowl in an old jam jar, Shake until all blended. Pour over the salad.

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