Spicy Thai Grilled Beef Salad Yam Nua Yang Food

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YUM NUA - THAI BEEF SALAD



Yum Nua - Thai Beef Salad image

This is my mom's specialty. I hated it as a little kid, but now I adore it and make it often. It was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying "eyeball" it. The flavors are the classic Thai mix of salty, sour, sweet and spicy.

Provided by shimmerchk

Categories     Meat

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

8 -10 ounces New York strip steaks (about 1 1/2 in thick)
salt and pepper
1/2 tablespoon vegetable oil
1/4 cup shallot, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaf (loosely packed to measure and then, chopped)
1 medium cucumber, seeded and sliced
4 -6 romaine lettuce leaves, for serving
1 clove garlic, minced
2 Thai chiles, minced (more or less depending on the heat desired)
2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce (nam pla)
2 1/2 tablespoons fresh lime juice

Steps:

  • Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
  • Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
  • Whisk together to combine and set aside.
  • To cook the steak, heat oil in a skillet over medium high heat.
  • Sear the steak on one side and continue to cook 5-6 minutes.
  • Turn over steak and cook for another 5 minutes or until medium rare or medium.
  • Remove from heat and let stand on cutting board for 5 minutes.
  • After meat has rested, slice steak very thinly.
  • In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
  • Pour the dressing on top and toss gently.
  • Line a serving platter with romaine leaves and pile beef salad on top.
  • Serve with rice if desired.

Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 7.7, Cholesterol 91.8, Sodium 1488, Carbohydrate 19.1, Fiber 3, Sugar 6.6, Protein 27.7

SPICY THAI GRILLED BEEF SALAD / YAM NUA YANG



Spicy Thai Grilled Beef Salad / Yam Nua Yang image

Number Of Ingredients 21

For the Beef and Marinade:
1 beef flank steak (1 1/4 to 1 1/2 pounds)
3 tablespoons soy sauce
2 tablespoons asain fish sauce
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon ginger, minced fresh
For the Dressing:
3 cloves garlic
1 to 6 Thai, bird, seranno, or japapeno chiles, thinly sliced (for a milder dressing, seed the chiles)
1 1/2 tablespoons sugar
3 tablespoons asain fish sauce
3 tablespoons lemon juice, fresh
To Finish The Salad:
1 head lettuce, Boston or Bibb, separated into leaves, rinsed and spun dry
1 cucumber, peeled and thinly sliced
1 sweet onion, small, such as Maui or Vidalla, very thinly sliced
12 cherry tomatoes, cut in half
12 mint leaves, fresh
1/4 cup cilantro leaves, fresh
1/4 cup peanut, dry-roasted, coarsely chopped

Steps:

  • 1. Lightly score the flank steak in a crosshatch pattern, making the cuts 1/4 inch deep. Place the meat in a glass baking dish. Combine the soy sauce, fish sauce, sugar, garlic, and ginger in a mixing bowl and whisk until the sugar dissolves. Pour this mixture over the steak and let marinate, covered, in the refrigerator for at least 2 hours or as long as 8, turning several times.2. Preheat the grill to high.3. Prepare the dressing. Grind the garlic, chiles, and sugar to a paste in a mortar with a pestle. Work in the fish sauce and lemon juice. Alternatively, the dressing ingredients can be puréed in a blender.4. Prepare the salad. Line a platter with the lettuce leaves and arrange the cucumber slices, onion, cherry tomatoes, and mint leaves (if using) on top.5. When ready to cook, drain the steak. Oil the grill grate, then place the steak on the hot grate and grill until cooked to taste (4 to 6 minutes per side for medium-rare), using tongs to turn. Transfer the steak to a cutting board and let cool slightly or completely. The salad can be served warm or at room temperature. Thinly slice the steak across the grain on the diagonal. Spoon the dressing over the salad and arrange the beef slices on top. Sprinkle with the cilantro and roasted peanuts and serve.Serves 4

Nutrition Facts : Nutritional Facts Serves

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