Thai Beef Salad Recipe (Yum Nua)

Thai Beef Salad (Yum Nua) foodiecrush.com

Thai Beef Salad Recipe (Yum Nua)

Steak is marinated in a savory-sweet marinade before being grilled, sliced, and tossed with various fresh herbs and veggies. This salad is intended to be served cold or at room temperature, so it's perfect for hot days.

Course Salad

Cuisine Thai

Keyword Thai Beef Salad

Servings

Calories 538kcal

Ingredients

For the marinated steak:

½ cup ponzu*
3 tablespoons canola oil divided
3 cloves garlic minced or pressed
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon grated ginger
1 tablespoon brown sugar
¼ teaspoon crushed red chili flakes, optional
1 pound rib-eye steak, chuck steak, or hanger steak

For the dressing:

½ cup fresh lime juice
2 tablespoons vegetable or canola oil
2 tablespoons fish sauce, nam pla
2 tablespoons sugar

For the salad:

½ cup thinly sliced red onion
2 Roma tomatoes, cut into wedges
½ English cucumber, halved, seeded, scored with a fork, and sliced
½ cup cilantro leaves, chopped
¼ cup fresh mint leaves, chopped
3 green onions, thinly sliced
Little gem lettuce leaves, torn, for serving

Instructions

Prepare the steak marinade (or use leftover cooked steak). In a medium bowl, whisk together ½ cup ponzu, 2 tablespoons canola oil, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 1 tablespoon grated ginger, 1 tablespoon brown sugar, 3 cloves pressed garlic, and ¼ teaspoon crushed red chili flakes. Pour into a gallon freezer bag and add 1 pound of steak. Marinate for at least 15 minutes up to overnight.
Cook the steak (or use leftover cooked steak). Heat 1 tablespoon oil in a grill pan or large cast-iron skillet over medium-high until shimmering. Remove the steak from the freezer bag and let the marinade drip from the meat. Discard the marinade. Add the steak to the pan and cook, turning once, until browned on both sides and cooked to medium-rare, about 8-12 minutes. Transfer the steak to a bowl or platter and rest for 10-15 minutes before slicing.
Make the dressing. In a large bowl, whisk ½ cup lime juice, 2 tablespoons oil, 2 tablespoons fish sauce, and 2 tablespoons sugar until smooth.
Assemble the salad. To the bowl with the dressing, add the sliced steak, ½ cup thinly sliced red onion, 2 tomatoes cut into wedges, and ½ sliced English cucumber, and toss to coat. Top with ½ cup cilantro, ¼ cup mint, and green onions, toss, and serve with lettuce leaves on the side.

Notes

*Ponzu is a citrus-infused soy sauce and is easily found in most grocery stores. Soy sauce with juiced lemon, lime, or orange can be used instead.

Nutrition