Yam Nuea (Beef Salad)

Name: Yam Nuea (Beef Salad)
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g Beef Sirloin Steak; 1 tbsp Neutral Cooking Oil; 1/2 tsp Sea Salt; 3 Shallots, small, thinly sliced; 10 Cherry Tomatoes, halved; 1 Cucumber, small, halved lengthwise and thinly sliced; 2 Spring Onions, thinly sliced; 1 cup Fresh Mint Leaves, loosely packed; 1/2 cups Fresh Cilantro Leaves, loosely packed; 3 tbsp Lime, freshly squeezed juice; 2 tbsp Fish Sauce; 1 tbsp Palm Sugar, finely grated; 3 Thai Bird's Eye Chilies, finely sliced; 1 head of Garlic Clove, small, minced

Yam Nuea (Beef Salad) is a vibrant Thai dish that pairs quickly seared beef with crisp vegetables, fragrant herbs, and a bright, spicy lime dressing. The contrast of tender, caramelized steak and tangy-sweet, chili-laced dressing makes every bite lively and satisfying.

Yam Nuea (Beef Salad) is a vibrant Thai dish that pairs quickly seared beef with crisp vegetables, fragrant herbs, and a bright, s... Show more

Traditional Thai Recipe

Health Grade

A · Excellent

Time

25 min

Price

4,56 €

Calories

458 kcal

low calorie

healthy

nutritious

quick

Method

Prep the salad

Rinse the Shallots, Cherry Tomatoes, Cucumber, Spring Onion, Fresh Mint Leaves, and Fresh Cilantro Leaves, then pat everything dry. Thinly slice the shallots, halve the tomatoes, cut the cucumber in half lengthwise and slice it thinly, and thinly slice the spring onion. Pick the mint and cilantro leaves from any thick stems so they stay tender in the salad.

Make the dressing

Finely slice the Thai Bird's Eye Chilies and mince the Garlic Clove. If the Palm Sugar is in a block, grate it finely or crush it a little so it dissolves easily. Whisk the chilies, garlic, and palm sugar with the juice from Lime and Fish Sauce until the dressing is smooth and punchy. Set it aside while you cook the steak.

Sear the steak

Pat the Beef Sirloin Steak dry, then season it all over with the Sea Salt. Heat the Neutral Cooking Oil in a skillet over medium-high heat until it shimmers, then sear the steak for 3 minutes on the first side without moving it. Flip and sear for 3 minutes more, or until the outside is deeply browned and the center is cooked to your liking.

Rest and slice

Transfer the steak to a cutting board and let it rest for 5 minutes so the juices settle back into the meat. Slice it thinly against the grain so every piece stays tender.

Toss and serve

Put the sliced beef into a large bowl with the shallots, tomatoes, cucumber, spring onion, mint, and cilantro. Pour over the dressing and toss gently until everything is glossy and evenly coated. Divide the salad between plates and serve right away while the cucumber stays crisp and the herbs are still bright.