Description
Thai beef salad (yum nua) brings together zesty herbs and tender grilled meat in a classic Southeast Asian dish. Lime, chili, and fresh ingredients create a balanced, refreshing meal that delivers bold flavors you’ll crave again and again.
Ingredients
Scale
- 1 lb (450 g) beef steak (ribeye, sirloin, or flank steak)
- 3 tbsps fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 tsp brown sugar (or honey)
- 1 tsp black pepper
- 12 Thai chilies (or red chili flakes), finely chopped
- 2 cups mixed greens (romaine, butter lettuce, or cabbage)
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves
- ¼ cup fresh Thai basil (optional)
- 1 clove garlic, minced
- 2 tbsps roasted peanuts or cashews (optional, for crunch)
Instructions
- Seasoning: Uniformly coat the steak with salt and pepper, ensuring complete coverage on both surfaces.
- Searing: Heat vegetable oil in a skillet over medium-high heat, then sear the steak for 3-4 minutes per side, achieving a caramelized exterior and medium-rare interior.
- Resting: Allow the cooked steak to rest on a cutting board for 5-10 minutes, enabling juice redistribution and optimal tenderness.
- Slicing: Cut the rested steak into thin, diagonal strips against the grain, creating delicate bite-sized pieces.
- Dressing Preparation: Whisk together fish sauce, lime juice, soy sauce, sugar, minced garlic, and chopped chilies in a mixing bowl, balancing flavors to create a harmonious, vibrant dressing.
- Salad Assembly: Layer a large bowl with fresh greens, cucumber, cherry tomatoes, red onion, and chili slices, then generously scatter fresh herbs across the vegetable base.
- Plating: Artfully arrange the sliced beef atop the prepared salad, ensuring even distribution of meat.
- Finishing: Drizzle the dressing over the salad, gently tossing to coat ingredients without bruising delicate components, then sprinkle crushed peanuts for added crunch.
- Serving: Garnish with additional herbs and a lime juice squeeze, then serve immediately to maintain the salad’s optimal temperature and texture.
Notes
- Achieve Perfect Meat Texture: Rest the steak fully before slicing to ensure maximum juice retention and tenderness, preventing dryness and maintaining optimal flavor profile.
- Customize Spice Levels: Adjust chili quantities according to personal heat tolerance, removing seeds for milder version or adding extra for adventurous palates seeking intense flavor.
- Balance Dressing Carefully: Taste and modify dressing incrementally, ensuring harmonious blend of sweet, sour, salty, and spicy elements typical in authentic Thai cuisine.
- Optimize Ingredient Freshness: Use freshly picked herbs and crisp vegetables at room temperature to enhance overall salad’s vibrant taste and textural complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg