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Thai Beef Salad (Yum Nua)
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Thai Beef Salad (Yum Nua)

45 minPour 2Nutri-Score B€€
par @cheffinwithzach13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • hanger steak (salted a day ahead and left uncovered overnight in the fridge)Viandes400 g
  • salt (for dry-brining the steak)Épices6 g
  • neutral oil (for searing)Épicerie15 ml
  • garlic (cloves, thinly sliced)Fruits et légumes4 morceaux
  • lime juice (freshly squeezed)Fruits et légumes45 ml
  • fish sauceÉpicerie30 ml
  • sugarÉpicerie10 g
  • Thai chilies (finely chopped, adjust to taste)Fruits et légumes4 morceaux
  • shallots (thinly sliced)Fruits et légumes2 morceaux
  • tomatoes (cut into wedges)Fruits et légumes2 morceaux
  • cucumber (sliced)Fruits et légumes1 morceau
  • cilantro (leaves picked)Fruits et légumes20 g
  • mint (leaves picked)Fruits et légumes15 g
  • Thai basil (leaves picked)Fruits et légumes15 g
  • toasted rice powderÉpicerie10 g

par portion

Nutrition

510kcal

Glucides
21 g
Protéines
48 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Pince de cuisine

pas à pas

Préparation

  1. Dry-brine the steak

    • Season the hanger steak generously with salt.
    • Leave it uncovered in the fridge overnight to season from within and dry the surface for a better crust.
    Étape 1

  2. Sear the steak

    • Heat a little oil in a pan over high heat.
    • Sear the steak until deeply browned and medium in the center.
    • Transfer to a board and rest.
    Étape 2

  3. Toast the garlic

    • In the same pan with the beef fond, toast the sliced garlic until golden and sweet.
    • Set aside.
    Étape 3

  4. Make the dressing

    • In a bowl, combine the lime juice, fish sauce, sugar and chopped Thai chilies.
    • Stir in the toasted garlic.
    Étape 4

  5. Toss the salad

    • Add the shallots to the dressing and toss.
    • Add the tomatoes, cucumber, cilantro, mint and basil and toss gently.
    Étape 5

  6. Slice and finish

    • Slice the rested steak thinly against the grain.
    • Add the beef to the salad with the toasted rice powder and toss to coat in the dressing.
    Étape 6
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