Yum Nua (Thai beef salad)

Yum Nua (Thai beef salad)

Based on 19 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"This tangy, herby Thai steak salad is perfect for a summer night. I first had it at a friend’s friend and found the marinade formula from the famous Thai cookbook, Pok Pok. The herbs provide a lot of freshness and aromas, but you could add even more, like Thai basil or Makrut lime leaf. If you don’t have palm sugar, use brown or white sugar. The recipe also includes a shortcut of making Khao Khua (Thai toasted rice powder), since it’s hard to find it readymade in grocery stores or online. If you can’t find sticky rice, use any short grain rice as a substitute."

Difficulty

Medium 👍

Preparation

55 min

Baking

0 min

Resting

45 min

Ingredients

2Servings
200 g
flank steaks
1 stalks
lemongrass
½ tbsp
soy sauce
½
red onion
1 tbsp
lime juice
1 tbsp
fish sauce
80 g
cherry tomatoes
½
cucumber
½ tbsp
palm sugar
½
Thai chili
15 g
mint
15 g
cilantro
1 tbsp
sticky rice
rice (cooked, for serving)
vegetable oil (for frying)
pepper
MetricImperial

Utensils

cutting board, knife, plate, bowl (small), whisk, bowl (large), cast iron pan, tongs, food processor

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How-To Videos

how-to-prepare-lemongrass

How to prepare lemongrass

how-to-cut-an-onion

How to cut an onion

how-to-cook-the-perfect-steak

How to cook the perfect steak

Nutrition per serving

Cal461
Fat23 g
Protein26 g
Carb39 g
  • Step 1/4

    Toast sticky rice in a fry frying pan over medium-low heat for approx. 25 – 30 min., or until it smells nutty and turns light golden brown; set aside to cool. For the steak marinade, break half the lemongrass stalks and mince, then mix with soy sauce and season with freshly ground pepper. Marinate beef steaks in the lemongrass sauce for approx. 30 min. For the dressing, mix the fish sauce, palm sugar, and lime juice, whisking until the sugar dissolves.
    • 1 tbsp sticky rice
    • tsp lemongrass
    • ½ tbsp soy sauce
    • 200 g flank steaks
    • 1 tbsp fish sauce
    • ½ tbsp palm sugar
    • 1 tbsp lime juice
    • pepper
    • cutting board
    • knife
    • plate
    • bowl (small)
    • whisk

    Toast sticky rice in a fry frying pan over medium-low heat for approx. 25 – 30 min., or until it smells nutty and turns light golden brown; set aside to cool. For the steak marinade, break half the lemongrass stalks and mince, then mix with soy sauce and season with freshly ground pepper. Marinate beef steaks in the lemongrass sauce for approx. 30 min. For the dressing, mix the fish sauce, palm sugar, and lime juice, whisking until the sugar dissolves.

  • Step 2/4

    Slice the remaining lemongrass stalks into fine rings and add to a large mixing bowl. Half and remove the seeds of the cucumber and cut it into bite size pieces, then add to the mixing bowl. Halve cherry tomatoes, thinly slice red onion, and slice Thai chili and add all to the bowl. Tear mint leaves and cilantro leaves (with stems) into the same bowl.
    • lemongrass
    • ½ cucumber
    • 80 g cherry tomatoes
    • ½ red onion
    • ½ Thai chili
    • 15 g mint
    • 15 g cilantro
    • bowl (large)

    Slice the remaining lemongrass stalks into fine rings and add to a large mixing bowl. Half and remove the seeds of the cucumber and cut it into bite size pieces, then add to the mixing bowl. Halve cherry tomatoes, thinly slice red onion, and slice Thai chili and add all to the bowl. Tear mint leaves and cilantro leaves (with stems) into the same bowl.

  • Step 3/4

    Heat a cast iron pan with some vegetable oil over medium heat. Add the steaks, making sure to brush away any lemongrass bits from the marinade, and fry on each side for approx. 3 min., or until steaks are medium or medium rare. Transfer to a cutting board and let rest for at least 5 – 10 mins. Once rested, slice thinly, against the grain, into slices approx. ½ cm / ¼-in. thick.
    • vegetable oil (for frying)
    • cast iron pan
    • tongs

    Heat a cast iron pan with some vegetable oil over medium heat. Add the steaks, making sure to brush away any lemongrass bits from the marinade, and fry on each side for approx. 3 min., or until steaks are medium or medium rare. Transfer to a cutting board and let rest for at least 5 – 10 mins. Once rested, slice thinly, against the grain, into slices approx. ½ cm / ¼-in. thick.

  • Step 4/4

    Transfer cooled, toasted rice to a food processor or spice grinder and blend into a coarse powder. Add to the large bowl with tomatoes and herbs. Mix in the beef and dressing and toss to combine. Let sit for approx. 5 min., adding more fish sauce to taste. Serve with hot, cooked rice and enjoy!
    • fish sauce
    • rice (cooked, for serving)
    • food processor

    Transfer cooled, toasted rice to a food processor or spice grinder and blend into a coarse powder. Add to the large bowl with tomatoes and herbs. Mix in the beef and dressing and toss to combine. Let sit for approx. 5 min., adding more fish sauce to taste. Serve with hot, cooked rice and enjoy!

  • Enjoy your meal!

    Yum Nua (Thai beef salad)

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