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