Thai Beef Salad (Yum Nua)

Why You’ll Love This Recipe

Yum Nua is a salad with layers of flavor that will leave you craving more. The tender steak is complemented by a vibrant dressing made from lime, fish sauce, garlic, and lemongrass, which gives it a unique depth of flavor. The addition of fresh mint, cilantro, and crisp vegetables enhances the salad’s refreshing qualities, while the rice powder adds a subtle crunch that ties everything together. It’s an ideal dish for anyone who loves bold, aromatic flavors and fresh ingredients. Plus, it’s quick and easy to make—perfect for a weeknight dinner or a weekend gathering.

Ingredients

Dressing

• 1 clove garlic
• 1 jalapeno (halved)
• 1 lime (juiced)
• 1 1/2 Tablespoons fish sauce
• 2 Tablespoons minced lemongrass (remove the tough outer leaves and slice the tender white core)
• 1 1/4 teaspoons brown sugar
• 1/4 teaspoon red chile flakes

Steak

• 1/2 Tablespoon vegetable oil
• 1 1-inch thick New York strip steak (9 to 10 oz.)

Rice Powder

• 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, roughly chopped)
• 3 Tablespoons roughly chopped cilantro leaves and stems
• Lettuce of your choosing
• Cherry tomatoes (halved)
• Cucumbers (sliced)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Rice Powder: In a dry skillet, toast the uncooked jasmine rice over medium heat for 5-7 minutes, stirring occasionally, until the rice is golden brown and fragrant. Let it cool, then grind it into a coarse powder using a mortar and pestle or spice grinder. Set aside.
2. Prepare the Dressing: In a blender or food processor, combine the garlic, jalapeno, lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Blend until smooth and well-combined. Set the dressing aside.
3. Cook the Steak: Heat the vegetable oil in a skillet over medium-high heat. Season the New York strip steak with salt and pepper, then sear the steak in the hot skillet for 3-4 minutes per side for medium-rare (or cook to your preferred doneness). Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
4. Assemble the Salad: In a large bowl, combine the shallots, mint leaves, cilantro, lettuce, cherry tomatoes, and cucumbers. Drizzle the dressing over the salad and toss gently to coat.
5. Serve: Arrange the sliced steak on top of the salad and sprinkle with the toasted rice powder. Serve immediately.

Servings and timing

• Servings: 2-4
• Prep Time: 10-15 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-30 minutes

Variations

• Different Protein: You can use chicken, or even shrimp as a substitute for the steak.
• Spicier Option: Add extra jalapenos or red chile flakes to increase the heat level of the dressing.
• More Vegetables: Feel free to add more vegetables such as bell peppers, carrots, or radishes to the salad for extra crunch and color.
• Vegan Version: For a plant-based twist, you can replace the steak with grilled tofu or tempeh.

Storage/Reheating

• Storage: While this salad is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 1 day. The steak may lose some of its tenderness upon storage, but the flavors will still be delicious.
• Reheating: If you have leftover steak, reheat it gently in a skillet or microwave. However, it’s recommended to keep the salad and dressing separate until you’re ready to eat to avoid wilting the vegetables.

FAQs

1. Can I use a different cut of steak?

Yes, you can substitute the New York strip steak with another cut like ribeye, flank steak, or sirloin, depending on your preference.

2. Can I use ground rice instead of rice powder?

Yes, you can use store-bought rice flour or grind your rice more finely, but the texture may be slightly different from the coarser rice powder.

3. How spicy is this dish?

The spice level depends on how much jalapeno and red chile flakes you use in the dressing. For a milder version, you can remove the seeds from the jalapenos or reduce the amount of chile flakes.

4. Can I make the dressing ahead of time?

Yes, the dressing can be made ahead of time and stored in an airtight container in the fridge for up to 2-3 days.

5. How can I make this salad gluten-free?

Fish sauce is naturally gluten-free, but if you’re concerned about other ingredients, double-check your rice powder or use a gluten-free soy sauce in place of fish sauce.

6. Can I use a different type of herb instead of mint?

While mint is traditional, you can substitute it with basil for a different flavor profile if you prefer.

7. How do I cook the steak to my preferred doneness?

For medium-rare steak, cook for about 3-4 minutes per side. Adjust the cooking time according to your preferred level of doneness (longer for medium to well-done).

8. Can I serve this dish with something other than lettuce?

Yes, you can serve this salad on top of other greens, such as arugula, spinach, or cabbage, for a different twist.

9. Is the rice powder essential to the recipe?

The rice powder adds texture and flavor, but you can leave it out if you prefer a simpler version of the salad.

10. Can I make this salad in advance?

While it’s best served fresh, you can prepare the salad components in advance and store them separately. Just assemble and add the dressing when ready to serve.

Conclusion

Thai Beef Salad (Yum Nua) is a vibrant and aromatic dish that combines tender steak with fresh vegetables and an aromatic, tangy dressing. This salad is a great balance of spicy, savory, and fresh flavors, making it perfect for a light meal or as a side dish at your next dinner. With its quick preparation and customizable ingredients, Yum Nua is sure to become a favorite in your recipe repertoire. Try it today for a taste of Thailand that’s easy to prepare and bursting with flavor!

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