Yum nua—Thai beef salad—epitomizes the classic Thai philosophy of making balanced dishes with the flavors of salty, sour, sweet, and spicy. The salad can be served as an appetizer, side dish, or even as the main course of a light meal. As a main course, yum nua is often accompanied by jasmine rice.
Recipe Servings: 2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dressing:
- 1 garlic clove, minced
- 2 thai (bird) chilies, minced
- 2 Tbsp thinly-sliced lemongrass, crushed after slicing
- 1½ tsp sugar
- 2 Tbsp fish sauce
- 2½ Tbsp fresh lime juice
Steak:
- 8–10 oz New York strip steak, about 1½ inches thick
- salt, to taste
Ground black pepper, to taste
- ½ Tbsp oil
Salad:
- ¼ cup shallots, thinly sliced
- 3 Tbsp chopped cilantro, stems and leaves
- ¼ cup mint leaves, chopped
- 1 medium cucumber, deseeded and sliced
- 4–6 Romaine lettuce leaves, for serving
Directions
- Form a paste by crushing the minced garlic and chili peppers together against the cutting board with the flat side of a knife.
- Put paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
- Whisk together to combine. Set aside.
- Heat oil in a skillet over medium-high heat.
- Sear the steak on one side and continue to cook for 5–6 minutes.
- Flip steak over and cook for an additional 5 minutes, until medium-rare or medium, as desired.
- Remove from heat and let stand on a cutting board for 5 minutes.
- After the steak has rested, slice very thinly.
- Combine the beef (including any juices left on cutting board), mint, shallots, cucumber, and cilantro in a large bowl.
- Pour dressing on top and toss gently.
- Line a serving platter with romaine leaves and pile beef salad on top.
- Serve with rice, if desired.
For Dressing:
For Steak:
For Salad:
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