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Thai Beef Salad (Yum Nua) Recipe

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4.3 from 59 reviews

A flavorful and refreshing Thai Beef Salad featuring marinated New York strip steak, fresh herbs, and a tangy, spicy dressing with toasted rice powder for an authentic crunch. Ready in just 30 minutes, this vibrant salad balances savory, sweet, and zesty flavors perfect for a light yet satisfying meal.

Ingredients

Dressing

  • 1 clove garlic, minced
  • 1 jalapeno (halved; one half minced, other half sliced into rings)
  • 1 lime, juiced
  • 1 1/2 Tablespoons fish sauce
  • 2 Tablespoons minced lemongrass (remove tough outer leaves, use tender white core)
  • 1 1/4 teaspoons brown sugar
  • 1/4 teaspoon red chile flakes

Steak and Rice Powder

  • 1/2 Tablespoon vegetable oil
  • 1 (9 to 10 oz) New York strip steak, 1 inch thick
  • 2 Tablespoons uncooked jasmine rice (or long or short grain white rice)

Salad

  • 2 medium shallots, thinly sliced
  • 1/4 cup fresh mint leaves, loosely packed and roughly chopped
  • 3 Tablespoons roughly chopped cilantro leaves and stems
  • Lettuce of your choice, for serving
  • Cherry tomatoes, halved, for serving
  • Cucumbers, sliced, for serving

Instructions

  1. Prepare the Dressing: Mince the garlic and one half of the jalapeno and combine them in a small bowl. Add the sliced jalapeno rings, lime juice, fish sauce, minced lemongrass, brown sugar, and red chile flakes. Stir well to mix all the flavors, then taste and adjust seasoning by adding more lime juice, fish sauce, or sugar as desired. Set the dressing aside to let the flavors meld.
  2. Make the Rice Powder: Toast the uncooked jasmine rice in a small frying pan over medium-high heat. Stir frequently until the rice grains become golden brown and fragrant, which should take about 10 minutes. Remove from heat and allow to cool slightly. Once cooled, grind the toasted rice into a coarse powder using a spice grinder or mortar and pestle.
  3. Cook the Steak: Heat the vegetable oil in a skillet over medium-high heat until hot. Add the New York strip steak and sear it on one side for 5 to 6 minutes until well browned. Flip the steak and cook the other side for an additional 5 to 6 minutes, aiming for medium-rare doneness. Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5 minutes to retain juices.
  4. Assemble the Salad: Slice the rested steak thinly and cut into bite-sized pieces. In a medium bowl, combine the sliced beef with any juices, sliced shallots, chopped mint, and chopped cilantro. Stir the dressing again before pouring it over the salad ingredients. Gently toss to coat everything evenly.
  5. Add Toasted Rice Powder and Serve: Sprinkle the ground toasted rice over the salad and toss lightly once more. Serve the salad over a bed of fresh lettuce with halved cherry tomatoes and sliced cucumbers on the side or mixed in as desired.

Notes

  • To remove the tough texture from lemongrass, peel off and discard the outermost leaves and use only the tender white core finely minced.
  • Adjust the heat level by controlling the amount of jalapeno and red chile flakes according to your preference.
  • Resting the steak after cooking is crucial to keep it juicy and tender when sliced.
  • To make this dish gluten-free, ensure the fish sauce used does not contain wheat.
  • For extra crunch, consider adding chopped peanuts or toasted cashews as a garnish.

Find it online: https://justsosavory.com/thai-beef-salad-yum-nua-recipe/