Thai Beef Salad (Yum Nua)
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Marination
30 mins
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Total Time
45 mins
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Servings
6
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Calories
161 kcal
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Course
Side Dish, Main Course, Salad, Appetizer
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Cuisine
Thai
Thai Beef Salad (Yum Nua)
Description
This salad begins with a marinade of fish sauce, palm sugar, and white pepper coating a ribeye steak to infuse flavor before cooking. The steak is quickly grilled or pan-seared to develop charred edges while keeping the inside tender. After resting, the steak is sliced thinly.
The salad includes crisp cucumber (preferably peeled and seeded), juicy tomato chunks, sliced shallots, mild red chilies, spring onions, fresh mint leaves, and roughly chopped cilantro, which together provide a variety of textures and aromatic notes. Peanuts add a crunchy contrast to the tender beef and crisp vegetables.
The dressing is a balanced mixture of palm sugar, fish sauce, fresh lime juice, chopped Thai chili, and water, offering sweet, salty, sour, and spicy elements classic in Thai cuisine. Tossing half the dressing with the salad allows the ingredients to meld while serving the rest on the side lets eaters adjust to taste.
Traditionally served immediately for optimal freshness, this salad pairs well with sticky or Jasmine rice and can be varied with other proteins or vegetables according to preference.
Ingredients
For the Marinade
- 1 tsp palm sugar (or white sugar)
- 1 tbsp fish sauce
- pinch white pepper
- 1 ribeye steak (300g/11oz)
For the Dressing
- 1 tbsp palm sugar (or white sugar)
- 1 tbsp fish sauce
- ½ lime (juice of)
- 1 Thai chili very finely chopped
- ¼ cup water
For the Salad
- 1 shallot about ⅓ cup - sliced, large
- 1 cup cucumber (peeled & seeded* and cut into chunks) *see notes
- 2 tomato cut into chunks
- 1 red chili pepper mild) (cut into slices
- 1 Thai chili cut into thin slices - seeded or not - you decide
- 2 spring onions sliced, aka scallions
- 1 cup mint leaves
- ½ cup cilantro (very roughly chopped)
- ⅓ cup peanuts unsalted, roasted
Instructions
To make the marinade
- Combine the sugar, fish sauce and pepper and then coat the steak. Leave for 30 minutes to marinade.
To make the dressing
- Combine the palm sugar, fish sauce, lime juice, chilli and water and set aside.
To make the salad
- Cook the steak in either a frying pan or on a BBQ for 3-4 minutes per side, until nicely charred. Remove from the heat and rest for 10 minutes before slicing into very thin slices. Set aside to cool completely as you make the salad.
- Toss together the shallot, cucumber, tomato, red chillies, spring onion, mint and cilantro.Add the beef and half the dressing and gently toss to combine everything.Decant to a serving platter or bowl and scatter over the peanuts. Serve with dressing on the side to drizzle over as you wish.
- Serve with sticky or Jasmine rice. Personally I love to serve mine with Vietnamese broken rice, which is Jasmine rice broken into pieces. It's like rice couscous!
Notes
- To seed cucumbers, cut them lengthwise and scoop out seeds with a teaspoon; peeling is recommended except for English cucumber.
- Serve the salad fresh soon after dressing for best texture; it stays crisp for a couple of hours but is best consumed immediately.
- Yum Nua is the beef version, but you can substitute seafood, pork, or chicken for variation.
- Vegetables can be varied by adding radishes, celery, bean sprouts, julienned carrots, mini corn, or blanched broccoli.
- Adding cold cooked noodles such as rice or egg noodles can make the salad more substantial.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 539mg | 22% |
| Potassium | 416mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 25mg | 28% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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