Thai Beef Salad (Yum Nua)
Serves 1
Directions
- 1Season the hanger steak with salt.
- 2Sear the hanger steak in a pan until a good crust is achieved.
- 3Let the steak rest after searing.
- 4While the steak rests, add oil to the same pan and toast grated garlic.
- 5Transfer the toasted garlic and oil to a bowl.
- 6Add lime juice, fish sauce, sugar, and chopped Thai chilies to the bowl with the garlic.
- 7Toss the dressing with sliced shallots.
- 8Add tomatoes, cucumbers, cilantro, mint, and basil to the bowl.
- 9Slice the rested steak thinly against the grain.
- 10Add the sliced steak to the salad bowl, along with any juices from the resting steak.
- 11Toast rice in a dry pan until golden brown.
- 12Grind the toasted rice into a powder using a mortar and pestle.
- 13Sprinkle the toasted rice powder over the salad.
- 14Toss the salad gently to combine all ingredients and dressing.
- 15Serve the Thai beef salad.
Ingredients
- 1 piece Hanger steak
- Salt
- Oil
- Garlic
- Lime juice
- Fish sauce
- Sugar
- Thai chilies
- Shallots
- Tomatoes
- Cucumbers
- Cilantro
- Mint
- Basil
- 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.
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