Craving a vibrant and flavourful salad that's anything but ordinary? Then prepare yourself for Nang Nang, a sensational Thai-inspired Waterfall Steak Salad that's bursting with fresh herbs, juicy steak, and a zesty, unforgettable dressing. This isn't your average lettuce-and-tomato affair; Nang Nang offers a delightful juxtaposition of textures and tastes, from the tender, perfectly seared steak to the crisp crunch of fresh vegetables. The vibrant colours alone are enough to make your mouth water, promising a culinary adventure that's both satisfying and refreshing.
Imagine succulent, thinly sliced steak cascading over a bed of fragrant greens, tossed with a medley of vibrant vegetables and a tantalizing peanut-lime dressing. That's the magic of Nang Nang, a dish as visually stunning as it is delicious. Ready to create this masterpiece in your own kitchen? Let's dive into the easy-to-follow step-by-step instructions below and experience the authentic flavours of Thailand.
Tools Needed
- Grill
- Dry skillet
- Mortar and pestle (or coffee grinder)
- Bowl
Ingredients
Step-by-Step Instructions
Step 1. Marinate and Prepare Ingredients
- Combine oyster sauce, soy sauce, sugar, water, vegetable oil, and black pepper. Mix well.
- Add the steak to the marinade, ensuring it's fully coated. Marinate for at least 2 hours, or preferably overnight.
- Toast jasmine rice (and a kaffir lime leaf, if using) in a dry skillet over high heat until deep brown. Grind into a powder using a mortar and pestle or coffee grinder.
Step 2. Cook the Steak
- Preheat grill to medium-high. Grill the steak, flipping at least twice, until desired doneness (around 135°F internal temperature, then rest to 145°F).
- Once rested, thinly slice the steak into bite-sized pieces.
Step 3. Make the Dressing
- In a bowl, combine the steak juices, fish sauce, water, lime juice, sugar, chili flakes, and toasted rice powder. Mix well.
Step 4. Assemble and Serve
- Add the sliced steak to the dressing, and toss to coat. Add thinly sliced lemongrass, shallots, mint, cilantro, and coriander (if using). Toss gently.
- Serve immediately with sticky rice.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Use any grill-friendly steak cut you prefer. The fat cap on cuts like the top sirloin cap adds flavor to the salad.
- Flipping the steak at least twice during grilling ensures even cooking.
- Don't be afraid to experiment with other aromatic additions to the toasted rice powder, such as lemongrass or galangal.
- The toasted rice powder will absorb excess liquid over time, so don't worry if it seems too wet initially.
Nutrition
- Calories: 600-800
- Fat: 30-50g
- Carbs: 50-70g
- Protein: 30-40g
FAQs
1. Can I use a different type of steak for the Nang Nang salad?
Yes! Sirloin, ribeye, or even flank steak work well. Just ensure it's thinly sliced for best results.
2. What can I substitute if I don't have all the herbs listed?
Feel free to adapt! Cilantro and mint are key, but you can add or substitute with other fresh herbs like basil or even some chopped scallions for a slightly different flavour profile.
So there you have it – your very own delicious and authentic Nang Nang Waterfall Steak Salad! This vibrant dish is perfect for a light yet satisfying meal, or as a show-stopping appetizer for your next gathering. Enjoy the explosion of flavors and textures, and don't hesitate to experiment with your favorite ingredients to make it your own.