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Thai Beef Salad (Yum Nua)

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This Thai Beef Salad (Yum Nua) is a vibrant, fresh dish full of bold, tangy flavors! It’s packed with a zesty dressing, tender steak, crunchy vegetables, and aromatic herbs, all perfectly balanced with a hint of heat and a delightful crunch from toasted rice powder. Perfect for a light, satisfying meal!

Ingredients

Scale

Dressing

  • 1 clove garlic (minced)
  • 1 jalapeño (halved, with one half sliced into thin rings)
  • 1 lime (juiced)
  • 1 ½ tablespoons fish sauce
  • 2 tablespoons minced lemongrass (remove tough outer leaves, use the tender white core)
  • 1 ¼ teaspoons brown sugar
  • ¼ teaspoon red chili flakes

Rice Powder

  • 2 tablespoons uncooked rice

Steak

  • ½ tablespoon vegetable oil
  • 1 New York strip steak (1-inch thick, 9–10 oz.)

Salad

  • 2 medium shallots (thinly sliced)
  • ¼ cup fresh mint leaves (loosely packed, roughly chopped)
  • 3 tablespoons cilantro leaves and stems (roughly chopped)
  • Lettuce of your choice
  • Cherry tomatoes (halved)
  • Cucumbers (sliced)

Instructions

Prepare the Dressing

  1. Mince the garlic and one jalapeño half; place in a small bowl.
  2. Add the jalapeño rings, lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes.
  3. Taste and adjust seasoning with more lime juice, fish sauce, or sugar if needed. Stir well and set aside.

Make the Rice Powder

  1. Heat a small frying pan over medium-high heat.
  2. Add uncooked rice and toast, stirring frequently, until golden brown (about 10 minutes).
  3. Allow the rice to cool slightly, then grind into a coarse powder using a spice grinder or mortar and pestle.

Cook the Steak

  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Sear the steak until browned on one side (about 5–6 minutes). Flip and cook the other side until medium-rare (5–6 minutes).
  3. Transfer to a cutting board and let rest for 5 minutes. Slice the steak thinly, then cut into bite-sized pieces.

Assemble the Salad

  1. In a medium bowl, combine the steak (with any accumulated juices), shallots, mint, and cilantro.
  2. Stir the dressing and pour over the salad. Toss gently.
  3. Add the toasted rice powder and toss to coat.

Serve

  1. Arrange lettuce on a serving plate. Top with cherry tomatoes and cucumber slices.
  2. Spoon the dressed beef mixture over the salad.
  3. Serve immediately and enjoy!

Notes

  • Adjust the spice level by adding more or less jalapeño depending on your heat preference.
  • Rice powder gives the salad a unique texture and flavor, but if you’re in a hurry, you can skip it and still enjoy the salad!

Nutrition

Find it online: https://easyfoodflash.com/thai-beef-salad-yum-nua/