Thai Beef Salad (Yum Nua)
This Thai Beef Salad (Yum Nua) is a vibrant, refreshing, and bold dish with tender steak, a tangy dressing, and fresh herbs. The perfect balance of savory, spicy, sour, and sweet flavors makes this salad a light yet satisfying meal. Paired with crisp vegetables and topped with toasted rice powder, this delicious salad transports you straight to Thailand.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Main Course, Salad
- Method: Grilling, Sautéing
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
For the Dressing:
1 clove garlic
1 jalapeno (halved)
1 lime (juiced)
1 ½ Tablespoons fish sauce
2 Tablespoons minced lemongrass (tender white core only)
1 ¼ teaspoons brown sugar
¼ teaspoon red chile flakes
For the Steak:
½ Tablespoon vegetable oil
1-inch thick New York strip steak (9 to 10 oz.)
For the Rice Powder:
2 Tablespoons uncooked jasmine rice (or any white rice)
For the Salad:
2 medium shallots (thinly sliced)
¼ cup fresh mint leaves (loosely packed, roughly chopped)
3 Tablespoons roughly chopped cilantro (leaves and stems)
Lettuce of your choice (romaine, butterhead, or mixed greens)
Cherry tomatoes (halved)
Cucumbers (sliced)
Instructions
1. Make the Rice Powder:
In a small skillet over medium heat, toast the uncooked rice for 3-5 minutes, stirring frequently until golden and fragrant. Let it cool, then grind in a spice grinder or mortar and pestle until coarse. Set aside.
2. Prepare the Dressing:
In a small bowl or jar, combine garlic, jalapeno, lime juice, fish sauce, minced lemongrass, brown sugar, and red chile flakes. Whisk until the sugar dissolves and the ingredients are well combined. Set aside.
3. Cook the Steak:
Heat vegetable oil in a skillet over medium-high heat. Season the New York strip steak with salt and pepper. Add the steak to the skillet and cook for 3-4 minutes per side (for medium-rare, aim for an internal temperature of 130°F). Let the steak rest for 5-10 minutes before slicing thinly against the grain.
4. Prepare the Salad:
While the steak rests, prepare the salad by combining shallots, mint, cilantro, lettuce, cherry tomatoes, and cucumber in a large bowl.
5. Assemble the Salad:
Add the sliced steak to the salad and pour the dressing over. Sprinkle the rice powder on top and toss everything together until well mixed and evenly coated with the dressing.
6. Serve:
Serve immediately, garnished with extra mint or cilantro if desired. Enjoy!
Notes
Use Different Herbs: Substitute cilantro with basil or Thai basil for a different flavor profile.
Add More Vegetables: Add extra vegetables like shredded carrots, bell peppers, or radishes for more crunch and color.
Swap the Steak: Flank steak, sirloin, or ribeye can also be used. Adjust the cooking time based on the thickness of the steak.
Make it Spicy: Add more jalapenos to the dressing or include fresh chili peppers in the salad for more heat.
Find it online: https://justsosavory.com/thai-beef-salad-yum-nua/
