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This punchy Thai Beef Salad (Yum Nua) mixes bold Thai tastes in a cool but filling plate. The mix of juicy beef slices, crisp veggies, and zesty dressing hits all the right notes for a meal that's both healthy and packed with flavor.
I first made this dish when I got back from Thailand, trying hard to copy those amazing flavors I tasted while traveling. I've tweaked it for years, and now it's my favorite quick fix when I want something bright and filling without tons of cooking time.
What You'll Need
- Fresh garlic: Forms the flavor base of your dressing; grab some fresh bulbs for the strongest taste
- Jalapeno: Brings some heat; slice it in two if you want to tone down the spiciness to your liking
- Lime juice: Gives that bright sour kick that's key in Thai food; squeeze it fresh
- Fish sauce: Adds that savory depth that makes this truly Thai; try to get a good brand such as Red Boat
- Lemongrass: Brings a lemony scent that's totally Thai; strip off the tough bits and just use the soft white part
- Brown sugar: Cuts the sour and spicy bits with a touch of sweetness
- New York strip steak: Gives you that perfect mix of tender and tasty; pick one with good fat streaks
- Jasmine rice: You'll toast this for the rice powder; it adds crunch and a nutty taste
- Mint and cilantro: Add fresh, bright flavors that make the whole dish feel lighter
How To Make It
- Mix Your Dressing:
- Chop up one garlic clove and half your jalapeno real fine. Cut the other jalapeno half into thin circles. Throw these in a small bowl with fresh lime juice, fish sauce, chopped lemongrass, brown sugar, and some red chile flakes. This dressing should pack a punch with a mix of sour, salty, and sweet. Let it sit while you work on the rest so the flavors can get friendly.
- Make Rice Powder:
- Put some raw jasmine rice in a dry pan over medium-high heat. Keep stirring it for about 10 minutes so it doesn't burn. You want it golden brown with a nutty smell. Let it cool a bit before grinding it rough. This old-school touch adds that must-have crunch and subtle nutty taste that makes this dish really pop.
- Cook Your Meat:
- Get some veggie oil hot in a big pan until it's shimmering. Drop in your steak and let it sit undisturbed for 5-6 minutes until it's nice and brown. Flip it once and cook another 5-6 minutes for medium rare. You want a tasty crust outside but juicy inside. Let the meat rest 5 minutes before cutting thin slices against the grain.
- Put Everything Together:
- In a medium bowl, mix your sliced steak, thin-sliced shallots, mint leaves, and chopped cilantro. Pour your dressing over everything, making sure it all gets coated. Sprinkle in your fresh-ground toasted rice and toss it gently. Lay it all over some fresh 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 when making this salad, something felt off. That light crunch and nutty flavor turns a basic beef salad into a real Thai treat. My significant other now asks for this "crunchy dust" on almost everything we eat.
Keeping The Extras
This salad tastes best right after you put it together, but you can get all the parts ready ahead and keep them separate. The dressing stays good up to 5 days in a sealed container in your fridge, and actually gets tastier over time. Cooked beef will last about 3 days in the fridge. Your toasted rice powder will stay good for weeks if you keep it in a sealed jar somewhere cool and dry. When you want to eat, just warm the beef a little and throw everything together fresh.
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Other Options
While real Yum Nua calls for New York strip steak, you can swap in flank steak, skirt steak, or even sirloin and still get great results. Just cook it longer or shorter depending on how thick it is. For a meat-free version, try grilled firm tofu or big portobello mushrooms instead. If fish sauce seems too strong, mix soy sauce with a bit of lime juice for that umami kick, though it won't taste exactly the same. For a milder dish, swap the jalapeno for bell pepper.
What To Serve With It
In Thailand, folks often eat this salad as part of a bigger meal with several dishes. Try it with plain steamed jasmine rice, which helps cool down the spice and soaks up the yummy dressing. For a full Thai feast, add some Tom Kha Gai (that's coconut chicken soup) and fresh spring rolls. If you've got friends over, serve it on a big platter with extra herbs, lime wedges, and a small dish of toasted rice powder on the side so everyone can add extra crunch if they want.
A Bit Of Background
Yum Nua basically means "mixed beef" in Thai, and it's part of a family of dishes called "yam" which are spicy meat salads. Unlike Western salads that mostly feature raw veggies with some dressing, 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 texture and a nutty smell. This dish really shows how Thai cooking brings together opposite flavors and textures to create something amazing in every bite.
Frequently Asked Questions
- → Which steak works best for this dish?
New York strip is a great choice because it's flavorful and tender, but sirloin or ribeye also works well for this salad.
- → How can I prepare toasted rice powder?
Simply toast dry jasmine rice in a pan until golden, then grind it into a coarse texture with a grinder or pestle and mortar.
- → Can I make this dish in advance?
Sure! Keep the dressing, steak, and salad ingredients separate, and mix when you're ready to eat. It stays fresh for about 3 days.
- → How spicy is the dish?
It has a mild to medium heat thanks to jalapeños and chile flakes. Adjust the spiciness up or down by adding more or less.
- → What can I use instead of fish sauce?
If fish sauce isn't an option, soy sauce or tamari can work, though the taste won't be quite as traditional.
- → What type of greens should I pick?
Choose your favorite greens! Romaine, butter lettuce, or even a mixed greens blend all pair nicely with this dish.