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This filling Thai Beef Salad (Yum Nua) mixes Thailand's bold tastes in a cool yet satisfying meal. The mix of juicy sliced beef, crisp veggies, and zesty dressing hits a sweet spot that's both healthy and packed with flavor.
I first made this after coming back from Thailand, trying hard to copy those amazing tastes I found there. I've played with this recipe for years, and now it's what I make when I want something bright and filling without cooking all day.
Ingredients
- Garlic: Gives the dressing its base flavor kick. Always go with fresh instead of jarred stuff
- Jalapeno: Brings the heat you can tweak. Cut it in half to make it as mild or spicy as you want
- Fresh lime juice: Gives that sour kick Thai food needs. Skip the bottled stuff and squeeze it yourself
- Fish sauce: Adds that deep savory taste that makes this truly Thai. Try to grab a good brand like Red Boat
- Lemongrass: Brings that special citrus smell. Just use the soft white part after peeling the tough layers
- Brown sugar: Balances out the sour and spicy bits with a touch of sweetness
- New York strip steak: Gives you that perfect mix of tender and tasty. Look for nice fat marbling
- Jasmine rice: Used for making toasted rice powder that adds crunch and nutty taste
- Fresh herbs: Mint and cilantro add those fresh, bright notes that make the whole dish pop
Step-by-Step Instructions
- Create the Dressing:
- Chop up one garlic clove and half a jalapeno really small. Slice the other jalapeno half into tiny rings. Mix them with squeezed lime juice, fish sauce, chopped lemongrass, brown sugar, and red chile flakes in a little bowl. It should taste pretty strong with a nice mix of sour, salty and sweet. Let it sit while you work on the rest so the flavors can get friendly.
- Make the Rice Powder:
- Throw some uncooked jasmine rice in a dry pan over medium-high heat. Keep stirring it around for about 10 minutes so it doesn't burn. You want it to turn golden and smell nutty. Let it cool down a bit before grinding it up rough. This old-school touch adds that special crunch and subtle flavor that makes this dish really authentic.
- Cook the Beef:
- Get some veggie oil hot in a big pan until it shimmers. Drop in your steak and don't mess with it for 5-6 minutes until it gets a nice brown crust. Flip it once and cook another 5-6 minutes for medium rare. You want a tasty outer crust but a juicy middle. Let it rest 5 minutes before cutting into thin slices across the grain.
- Put it All Together:
- Toss your sliced beef, thin-cut shallots, mint leaves, and chopped cilantro in a bowl. Pour that tasty dressing all over, making sure everything gets coated. Sprinkle in your freshly ground toasted rice and mix gently. Lay it over some lettuce with cherry tomatoes and cucumber slices on the side. It should look bright and tempting when you're done.
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That toasted rice powder really makes this dish stand out. The first time I skipped it, something just wasn't right. That little bit of crunch and nutty flavor turns this from just another beef salad into a true Thai experience. My partner now asks for this "rice dust" on pretty much everything we eat.
Storing Leftovers
This salad tastes best right after you mix it, but you can get everything ready ahead of time and keep it separate. The dressing stays good up to 5 days in the fridge in a sealed container, and actually gets even tastier over time. Cooked beef will last about 3 days refrigerated. The toasted rice powder stays fresh for weeks if you keep it in a sealed container somewhere cool and dry. When you want to eat, just warm the beef a little and throw it all together fresh.
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Ingredient Substitutions
Traditional Yum Nua calls for New York strip steak, but flank steak, skirt steak, or sirloin work great too. Just cook them longer or shorter depending on how thick they are. If you don't eat meat, try grilled firm tofu or big portobello mushrooms instead. Not into fish sauce? Mix soy sauce with a splash of lime juice for a similar rich taste, though it won't be exactly the same. Want it milder? Just swap the jalapeno for bell pepper.
Serving Suggestions
In Thailand, folks often serve this salad as part of a bigger meal. Try having it with plain steamed jasmine rice to cool down the spice and soak up that tasty dressing. For a full Thai feast, add some Tom Kha Gai (that creamy coconut chicken soup) and fresh spring rolls. If you're having friends over, put the salad on a big plate with extra herbs, lime wedges, and a small dish of the toasted rice powder so everyone can add more crunch if they want.
Cultural Context
Yum Nua actually means "mixed beef" in Thai and fits in the "yam" group of spicy meat salads. Unlike salads we know in the West with raw veggies and dressing on top, Thai salads focus on balancing four key flavors: sour, spicy, salty, and sweet. The toasted rice powder (khao khua) comes from Northeast Thai cooking and adds both texture and a nutty smell. This dish shows off how Thai cooking brings opposite flavors and textures together so each bite feels just right.
Frequently Asked Questions
- → What steak works best for this dish?
New York strip is a great pick because it's tender and flavorful. Sirloin or ribeye are also good alternatives.
- → How is toasted rice powder made?
Just brown uncooked jasmine rice in a pan until it turns golden, then grind it into a coarse powder using a spice grinder or mortar and pestle.
- → Can I get this ready ahead of time?
Sure! Store the dressing, cooked steak, and veggies separately. Combine them just before serving. It'll stay good for up to three days.
- → How spicy is this salad?
The heat level is mild to medium, thanks to jalapenos and chile flakes. Feel free to dial it up or down depending on your taste.
- → Any substitutes for fish sauce?
Don’t have fish sauce? Soy sauce or tamari works fine, though the flavor might differ slightly.
- → Which lettuce is the best fit?
Any lettuce can work here. Romaine, butter lettuce, or even mixed greens are all good options.