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Thai Nam Tok (Waterfall Wagyu Beef) Salad

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor


  • 1 Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak
  • 1 TBSP Freshly Ground Black Pepper
  • 1/2 CUP Thin Soy Sauce
  • 3 TBSP Fish Sauce (to taste)
  • 2 TBSP Palm Sugar (grated)
  • 1 TBSP Dry Chili Flakes
  • 5 TBSP Lime Juice (to taste)
  • 7 Small Shallots (peeled and sliced thin)
  • 1/2 CUP Green Garlic Chives (minced fine)
  • HANDFUL Cilantro Leaves
  • HANDFUL Mint Leaves

Khao Khua

  • 1/2 CUP Sticky Rice or Jasmine Rice (roasted)


Take the Fulllblood Wagyu flat iron steak, and marinate it in the freshly ground black pepper and soy sauce for 1 hour.

Grill the flat iron steak on high heat for around 6 minutes on each side (depending on how thick the cut of meat is). Grill until the steak is a medium-rare or medium finish.

Once the Fulllblood Wagyu flat iron steak is finished cooking, let it rest for 10 minutes.

Going against the grain, slice the steak into thin, bite-size strips.


Add the 1/2 cup of sticky rice (or jasmine rice) to a hot pan.

Dry roast the rice slowly, stirring continuously. After about 10 minutes, the rice should start caramelizing.

Keep roasting the rice for 15 minutes or until the rice is golden in color. Then, remove it from the heat, and let it cool.

Grind the roasted rice into a coarse powder using a mortar and pestle. This is your khao khua.

Use the khao khua (see instructions below) immediately on your salad for the best flavor.


In a mixing bowl, add the grilled strips of steak, 2 tablespoons of khao khua, fish sauce, palm sugar, dry chili flakes, lime juice, peeled and sliced shallots, minced green garlic chives, cilantro, and mint leaves.

Mix all the ingredients fully, and do a taste test. The salad should be sour, salty, and spicy to taste.

Add more lime juice or fish sauce as needed.


Plate the salad, and enjoy!

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