Thai Beef Salad, Waterfall Style

By MAY PARICH

Sept. 29, 1999 12 AM PT

SPECIAL TO THE TIMES

The best part about Thai Waterfall Salad--besides its wonderful blend of Thai flavors--is its name.

Also called nam thok, the dish consists of grilled beef or pork, herbs, lime juice, fish sauce, toasted rice, chiles and red onions. Ingredients are tossed well while the grilled meat is still warm, and it’s the mixing that creates the “waterfall”--or juices from the meat, dressing and vegetables.

Try the salad as part of your meal or as a main course served with rice.

Thai Waterfall Salad

Rice

Thai Waterfall Salad

Active Work and Total Preparation Time: 25 minutes

3/4 pound beef skirt steak

Salt

Freshly ground pepper

2 tablespoons jasmine rice

1 cup Thai basil leaves, torn into pieces

1/4 cup mint leaves, torn into pieces

1 red onion, thinly sliced

1 cucumber, peeled, seeded and thinly sliced

1/2 cup cilantro leaves, coarsely chopped

1/2 cup lime juice

1/4 cup fish sauce, or to taste

1 tablespoon dried red pepper flakes

Dash sugar

* Season steak with salt and pepper and grill over medium-high heat until browned, 30 seconds each side. Let rest 5 minutes before slicing against the grain into 1/4 inch slices.

* While meat rests, toast rice in dry skillet over medium-low heat until lightly colored, about 5 minutes. Grind into powder using spice grinder or food processor.

* Combine steak, rice powder, basil, mint, onion, cucumber, cilantro, lime juice, fish sauce, red pepper flakes and sugar. Taste for seasoning. Serve with cooked rice.

4 servings. Each serving: 171 calories; 814 mg sodium; 32 mg cholesterol; 5 grams fat; 16 grams carbohydrates; 17 grams protein; 0.93 gram fiber.

Game Plan

25 minutes before: Begin cooking rice for side dish.

20 minutes before: Grill beef. Toast rice.

10 minutes before: Prepare vegetables.

Just before serving: Finish salad and rice.

INGREDIENTS

Shopping List

Cilantro

Cucumber

Fish sauce

Jasmine rice