Description
Zesty Thai Beef Salad (Yum Nua) brings tangy Southeast Asian flavors dancing across your plate. Tender grilled beef mingles with crisp herbs and a spicy lime dressing, creating a refreshing meal that calls you to savor each vibrant bite.
Ingredients
Scale
Protein:
- 1 lb (450 g) beef steak (ribeye, sirloin, or flank steak)
Seasonings and Marinades:
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 3 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 1 teaspoon brown sugar (or honey)
- 1 teaspoon black pepper
Salad Components and Garnishes:
- 12 Thai chilies (or red chili flakes), finely chopped
- 1 clove garlic, minced
- 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)
- 2 tablespoons roasted peanuts or cashews (optional, for crunch)
Instructions
- Generously season the steak with salt and pepper, ensuring even coverage on both surfaces.
- Heat vegetable oil in a skillet over medium-high temperature, creating a sizzling cooking environment.
- Carefully sear the seasoned steak for 3-4 minutes on each side, aiming for a perfect medium-rare doneness with a caramelized exterior.
- Transfer the cooked steak to a cutting board and allow it to rest for 5-10 minutes, allowing juices to redistribute throughout the meat.
- Slice the rested steak thinly against the grain, creating tender, bite-sized pieces that will absorb the dressing beautifully.
- In a mixing bowl, combine fish sauce, lime juice, soy sauce, sugar, minced garlic, and finely chopped chilies, whisking until the ingredients form a harmonious dressing.
- Taste the dressing and adjust the flavor profile, balancing sweetness, saltiness, and heat to personal preference.
- Prepare a large salad bowl with a vibrant mix of fresh greens, crisp cucumber, juicy cherry tomatoes, thinly sliced red onion, and delicate chili slices.
- Scatter fresh herbs generously across the vegetable base, creating layers of aromatic complexity.
- Arrange the sliced beef artfully atop the prepared salad, ensuring even distribution.
- Drizzle the carefully crafted dressing over the salad, gently tossing to coat all ingredients without bruising the delicate components.
- Sprinkle crushed peanuts or cashews over the salad for a satisfying crunch and nutty undertone.
- Garnish with additional fresh herbs and finish with a bright squeeze of lime juice.
- Serve the Thai beef salad immediately, while the meat remains slightly warm and the vegetables retain their crisp texture.
Notes
- Customize meat cooking for perfect doneness by using a meat thermometer, ensuring precise temperature without guesswork.
- Experiment with alternative protein sources like grilled tofu or shredded chicken for vegetarian or lighter meal variations.
- Balance dressing flavors by tasting and adjusting ingredients gradually, creating a harmonious sweet-sour-spicy profile.
- Prep ingredients in advance and store separately to maintain salad crispness, allowing quick assembly when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg