Nam tok is the official name of the grilled beef salad that my wife and I have grown to love. Nam tok translates to waterfall because of the way the juices from the meat and marinade flow over top.

This is my Keto friendly interpretation of this dish. Scroll to the end of the page to see the full instructional video. Enjoy!

Step One

Rub the beef down with the lemongrass, garlic and coconut aminos. Let the steaks marinate for at least twenty minutes. This is the optimal time to start the sauce. 

Step Two

In a small mixing bowl or pyrex measuring cup add fish sauce, yuzu (you can substitute a lemon and lime juice mixture)  sweetener (sugar or sugar substitute of your choice), and chili paste. Stir, add in the onions and two tablespoons of water. After a couple of minutes, add all the different herbs,  mix and set aside.

Step Three

Heat a large (thick bottom) frying pan or cast iron over high heat. Add the oil and sear the steaks for a few minutes on each side. You will see the lemongrass and garlic start to char. Do not worry, it is great flavor for this dish. Set the steaks aside. Remove any burnt bits from the pan with a spoon and throw away. Deglaze the pan with one quarter cup of water. Add this to your sauce mixture.

Step Four

Slice the steaks after letting them rest for at least five minutes. I prefer one quarter of an inch thickness but you could slice thinner if you prefer. Arrange the slices in a serving bowl or a semi deep plate. Spoon the herby sauce mixture over top of the beef. Spread the onions and herbs as evenly as possible.

Serving Suggestion

This dish is great on it’s own, but I love to add it on top of  vermicelli rice noodles. If you want to keep the meal keto friendly, you can substitute glass kelp noodles.