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

45 minServes 2Nutri-Score B€€
from @cheffinwithzach13 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • hanger steak (salted a day ahead and left uncovered overnight in the fridge)Meat400 g
  • salt (for dry-brining the steak)Spices6 g
  • neutral oil (for searing)Pantry15 ml
  • garlic (cloves, thinly sliced)Produce4 pieces
  • lime juice (freshly squeezed)Produce45 ml
  • fish saucePantry30 ml
  • sugarPantry10 g
  • Thai chilies (finely chopped, adjust to taste)Produce4 pieces
  • shallots (thinly sliced)Produce2 pieces
  • tomatoes (cut into wedges)Produce2 pieces
  • cucumber (sliced)Produce1 piece
  • cilantro (leaves picked)Produce20 g
  • mint (leaves picked)Produce15 g
  • Thai basil (leaves picked)Produce15 g
  • toasted rice powderPantry10 g

per serving

Nutrition

510kcal

Carbs
21 g
Proteins
48 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 2

  3. Toast the garlic

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

  4. Make the dressing

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

  5. Toss the salad

    • Add the shallots to the dressing and toss.
    • Add the tomatoes, cucumber, cilantro, mint and basil and toss gently.
    Step 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.
    Step 6
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