Thai Beef Salad (Yum Nua)

Serves 1
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Directions

  1. 1Season the hanger steak with salt.
  2. 2Sear the hanger steak in a pan until a good crust is achieved.
  3. 3Allow the steak to rest.
  4. 4Add olive oil to the same pan and toast grated garlic until golden brown.
  5. 5Transfer the toasted garlic and oil to a bowl.
  6. 6Add lime juice, fish sauce, sugar, and chopped Thai chilies to the bowl.
  7. 7Toss in thinly sliced shallots.
  8. 8Add cherry tomatoes, sliced cucumbers, cilantro, mint, and basil to the bowl.
  9. 9Slice the rested hanger steak thinly against the grain.
  10. 10Add the sliced steak and any accumulated juices to the salad bowl.
  11. 11Toast rice in a pan until golden.
  12. 12Grind the toasted rice into a fine powder using a mortar and pestle.
  13. 13Sprinkle toasted rice powder over the salad.
  14. 14Toss all the ingredients together to combine.

Ingredients

  • Hanger Steak
  • Salt
  • Olive Oil
  • Garlic
  • Lime Juice
  • Fish Sauce
  • Sugar
  • Thai Chilies
  • Shallots
  • Cherry Tomatoes
  • Cucumbers
  • Cilantro
  • Mint
  • Basil
  • Toasted Rice Powder

Equipment

PanTongsMetal bowlLime pressKnifeCutting boardMortar and pestleSpoon

Tips

  • Salt the hanger steak a day in advance and let it sit uncovered overnight to season it from within and dry the outside, which helps achieve the ultimate crust when searing.
  • Slice the steak thinly against the grain to keep it tender.
  • Toasted rice powder brings nuttiness and a bit of crunch to round out the salad.