Numtok Beef Recipe

Prepare the greens

Wash and thoroughly dry the mixed greens and cucumber (if using). Place greens in a large bowl and keep chilled while finishing other components so they remain crisp.

Prepare scallions and mint

Trim scallions and cut into 1-inch pieces on the diagonal. Remove mint leaves from stems and tear larger leaves into bite-sized pieces. Set aside with greens.

Prepare roasted Thai chilies

If using fresh chilies: char them directly over a gas flame or under a broiler until blackened, then place in a covered bowl for 5 minutes and peel off blistered skin if desired. If using dried chilies: rehydrate by soaking 10 minutes in hot water, then drain. Coarsely chop or leave whole depending on your heat preference. Reserve for plating.

Make the dressing

In a medium bowl, whisk together lime juice, fish sauce, soy sauce, palm sugar, minced garlic and ground black pepper until the sugar dissolves. Taste and adjust balance—should be bright, salty, slightly sweet and tangy.

Marinate the beef

Place thinly sliced beef in a shallow dish. Add 2 tablespoons of the dressing and 1 teaspoon neutral oil, toss to coat evenly, and let sit at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator). Do not over-marinate to avoid toughening the beef from the acid.

Grill or sear the beef

Heat a grill pan or skillet over high heat until very hot. Lightly oil the pan. Working in batches if necessary, lay beef slices in a single layer and sear 30–60 seconds per side until just cooked through and nicely browned at the edges. Remove to a plate and let rest 2 minutes.

Finish the dressing

Whisk the remaining dressing once more. Taste and, if needed, add a little more lime juice or a pinch of salt to brighten.

Toss salad

Add the rested, warm beef to the bowl with greens, scallions, mint, and cucumber. Pour most of the dressing over the mixture (reserve a tablespoon for finishing) and toss gently but thoroughly so the warm beef slightly wilts the greens.

Plate and garnish

Arrange the tossed salad on a serving platter or individual plates. Scatter roasted Thai chilies on top (chopped if desired). Drizzle the reserved dressing, sprinkle toasted rice powder and chopped cilantro if using, and finish with a light pinch of sea salt. Serve immediately.