Thai Beef Salad (Yum Nua)

Serves 1
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Directions

  1. 1Season the hanger steak with salt.
  2. 2Season the hanger steak with salt.
  3. 3Season the hanger steak with salt.
  4. 4Sear the hanger steak in a pan until a good crust is achieved.
  5. 5Sear the hanger steak in a pan until a good crust is achieved.
  6. 6Sear the hanger steak in a pan until a good crust is achieved.
  7. 7Let the steak rest after searing.
  8. 8Let the steak rest after searing.
  9. 9Let the steak rest after searing.
  10. 10While the steak rests, add oil to the same pan and toast grated garlic.
  11. 11While the steak rests, add oil to the same pan and toast grated garlic.
  12. 12While the steak rests, add oil to the same pan and toast grated garlic.
  13. 13Transfer the toasted garlic and oil to a bowl.
  14. 14Transfer the toasted garlic and oil to a bowl.
  15. 15Transfer the toasted garlic and oil to a bowl.
  16. 16Add lime juice, fish sauce, sugar, and chopped Thai chilies to the bowl with the garlic.
  17. 17Add lime juice, fish sauce, sugar, and chopped Thai chilies to the bowl with the garlic.
  18. 18Add lime juice, fish sauce, sugar, and chopped Thai chilies to the bowl with the garlic.
  19. 19Toss the dressing with sliced shallots.
  20. 20Toss the dressing with sliced shallots.
  21. 21Toss the dressing with sliced shallots.
  22. 22Add tomatoes, cucumbers, cilantro, mint, and basil to the bowl.
  23. 23Add tomatoes, cucumbers, cilantro, mint, and basil to the bowl.
  24. 24Add tomatoes, cucumbers, cilantro, mint, and basil to the bowl.
  25. 25Slice the rested steak thinly against the grain.
  26. 26Slice the rested steak thinly against the grain.
  27. 27Slice the rested steak thinly against the grain.
  28. 28Add the sliced steak to the salad bowl, along with any juices from the resting steak.
  29. 29Add the sliced steak to the salad bowl, along with any juices from the resting steak.
  30. 30Add the sliced steak to the salad bowl, along with any juices from the resting steak.
  31. 31Toast rice in a dry pan until golden brown.
  32. 32Toast rice in a dry pan until golden brown.
  33. 33Toast rice in a dry pan until golden brown.
  34. 34Grind the toasted rice into a powder using a mortar and pestle.
  35. 35Grind the toasted rice into a powder using a mortar and pestle.
  36. 36Grind the toasted rice into a powder using a mortar and pestle.
  37. 37Sprinkle the toasted rice powder over the salad.
  38. 38Sprinkle the toasted rice powder over the salad.
  39. 39Sprinkle the toasted rice powder over the salad.
  40. 40Toss the salad gently to combine all ingredients and dressing.
  41. 41Toss the salad gently to combine all ingredients and dressing.
  42. 42Toss the salad gently to combine all ingredients and dressing.
  43. 43Serve the Thai beef salad.
  44. 44Serve the Thai beef salad.
  45. 45Serve the Thai beef salad.

Ingredients

  • 1 piece Hanger steak
  • 1 piece Hanger steak
  • 1 piece Hanger steak
  • Salt
  • Salt
  • Salt
  • Oil
  • Oil
  • Oil
  • Garlic
  • Garlic
  • Garlic
  • Lime juice
  • Lime juice
  • Lime juice
  • Fish sauce
  • Fish sauce
  • Fish sauce
  • Sugar
  • Sugar
  • Sugar
  • Thai chilies
  • Thai chilies
  • Thai chilies
  • Shallots
  • Shallots
  • Shallots
  • Tomatoes
  • Tomatoes
  • Tomatoes
  • Cucumbers
  • Cucumbers
  • Cucumbers
  • Cilantro
  • Cilantro
  • Cilantro
  • Mint
  • Mint
  • Mint
  • Basil
  • Basil
  • Basil
  • Rice
  • Rice
  • Rice

Equipment

PanTongsBaking sheetWire rackBowlLime squeezerSpoonKnifeCutting boardMortar and pestle

Tips

  • For the steak, salt it a day in advance and let it sit uncovered overnight to season it from within and dry the outside, achieving an ultimate crust when searing.
  • Slice the steak thinly against the grain to keep it tender.
  • Toasted rice powder adds nuttiness and a bit of crunch to the salad.