Thai Beef Salad (Yum Nua)
Ingredients
- • 500 g beef sirloin
- • 200 g mixed salad greens
- • 200 g cherry tomatoes
- • 200 g cucumber
- • 100 g red onion
- • 30 g fresh mint leaves
- • 30 g fresh cilantro
- • 20 g Thai basil leaves
- • 60 ml lime juice
- • 45 ml fish sauce
- • 30 g palm sugar or brown sugar
- • 3 item Thai chili peppers
- • 2 cloves garlic
- • 15 ml vegetable oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Season the beef with salt and pepper. Heat vegetable oil in a grill pan or skillet over high heat.
- 2
Sear the beef for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. Remove and let rest for 5 minutes.
- 3
While the beef rests, prepare the dressing: In a mortar and pestle (or food processor), pound together garlic and Thai chilies into a paste.
- 4
Add palm sugar to the chili-garlic mixture and pound until dissolved. Stir in fish sauce and lime juice until well combined.
- 5
Slice the cucumber into half-moons and halve the cherry tomatoes. Thinly slice the red onion.
- 6
Slice the rested beef against the grain into thin strips, approximately 1/4 inch thick.
- 7
In a large mixing bowl, combine the sliced beef with half of the dressing, tossing to coat evenly.
- 8
Add cucumber, tomatoes, red onion, mint, cilantro, and Thai basil to the beef. Toss gently to combine.
- 9
Arrange the mixed salad greens on a serving platter. Top with the beef mixture.
- 10
Drizzle the remaining dressing over the salad and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant Thai beef salad perfectly balances tender seared beef with crisp vegetables and aromatic herbs in a tangy lime-fish sauce dressing. Don't be intimidated by the ingredient list - the magic happens when these fresh flavors come together in one spectacular bite."
