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Thai Beef Salad (Yum Nua) Recipe

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★★★★★

4.6 from 130 reviews

A vibrant and refreshing Thai Beef Salad (Yum Nua) featuring tender seared New York strip steak tossed with a tangy and spicy dressing, fresh herbs, toasted rice powder, and crisp vegetables, making a perfect light and flavorful meal.

Ingredients

Scale

Dressing

  • 1 clove garlic, minced
  • 1 jalapeno, halved (one half minced, one half sliced into thin rings)
  • 1 lime, juiced
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons minced lemongrass (tender white core, outer leaves removed)
  • 1 1/4 teaspoons brown sugar
  • 1/4 teaspoon red chile flakes

Steak and Rice Powder

  • 1/2 tablespoon vegetable oil
  • 1 New York strip steak, 1-inch thick (9 to 10 oz.)
  • 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 choosing (for serving)
  • Cherry tomatoes, halved (for serving)
  • Cucumbers, sliced (for serving)

Instructions

  1. Make the dressing: Mince the garlic and one jalapeno half, then place in a small bowl. Add the sliced jalapeno rings, lime juice, fish sauce, minced lemongrass, brown sugar, and red chile flakes. Stir well, taste, and adjust the seasoning with extra lime juice, fish sauce, or sugar as desired. Set aside.
  2. Prepare the rice powder: Heat a small frying pan over medium-high heat. Add the uncooked jasmine rice and toast it, stirring frequently, until golden brown and fragrant, about 10 minutes. Allow the toasted rice to cool for a few minutes, then grind it into a coarse powder using a spice grinder or mortar and pestle.
  3. Cook the steak: Heat vegetable oil in a skillet over medium-high heat. Sear the New York strip steak on one side until well browned, about 5 to 6 minutes. Flip and cook the other side until dark brown and the steak reaches medium-rare doneness, about another 5 to 6 minutes. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing thinly, then cut into bite-sized pieces.
  4. Assemble the salad: In a medium bowl, combine the sliced beef along with any juices from resting, sliced shallots, chopped mint, and chopped cilantro. Stir the dressing once more and pour it over the beef mixture. Gently toss to combine.
  5. Add rice powder and vegetables: Sprinkle the toasted rice powder over the salad and toss again gently. Serve the beef salad over a bed of your chosen lettuce alongside halved cherry tomatoes and sliced cucumbers for a fresh and vibrant presentation.

Notes

  • Toasting the rice adds a nutty flavor and crunchy texture to the salad.
  • Adjust the jalapeno quantity to control the heat level of the dressing.
  • Allowing the steak to rest before slicing helps retain its juices.
  • The salad can be served with additional fresh herbs like Thai basil if desired.
  • For a gluten-free version, ensure your fish sauce is gluten-free.

Keywords: Thai beef salad, Yum Nua, Thai salad, beef salad with herbs, toasted rice powder salad, Southeast Asian cuisine

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