Learn to make Thai Beef Salad with Chef Gene Gonzalez
MANILA, Philippines – Being at the helm of the Center for Asian Culinary Studies (CACS), Chef Gene Gonzalez is well-versed in various Asian cuisines, especially in Thai cuisine.
Fortunately, Thai cuisine does not require too many exotic ingredients or aromatics to achieve, as this dish, Nua Nam Tok, or Thai Beef Salad, exemplifies.
The celebrity chef prepared this dish effortlessly in a recent cooking demonstration, which he conducted for Healthy Chef Oil, a Thai brand of cooking oil, during the World Food Expo 2026 (WOFEX 2026).
It’s a Thai dish that Filipinos would appreciate because the flavor profile does not run too far off what the Filipino palate prefers.
Chef Gene's Nua Nam Tok (Thai Beef Salad)
Ingredients:
200 grams beef ribeye, lean part
2 tbsps. lime or lemon juice
1 tsp. panutsa or palm sugar
1 tbsp. sliced shallots
2 tbsps. Thai fish sauce
1/2 tsp. cilantro root, pounded
2 tbsps. toasted rice powder (pounded toasted rice)
1 tsp. chopped chives
1 tbsp. cilantro leaves, roughly chopped
1 tbsp. chopped mint leaves
1/2 tsp. white pepper
1 tsp. dried chili flakes
For the beef marinade:
1/2 tbsp. ginger
2 tbsps. canola oil
1 tbsp. soy sauce
1 tbsp. fish sauce
Pinch of white pepper
Procedure:
1. Combine ingredients for the marinade and marinate beef in it.
2. Grill beef over charcoal flame or use torch to cook it to medium rare doneness. Allow to rest for a few minutes then slice into strips.
3. Mix together lime juice, palm sugar, shallots, fish sauce, and cilantro roots. Cook sliced beef in this sauce very lightly, just enough for the beef to soak up the sauce.
4. Add toasted rice powder, chopped chives, roughly chopped cilantro leaves, mint, pepper, and chili flakes.
5. Lightly toss and plate. Garnish with additional mint leaves or chives, and serve. Enjoy!
