Yum Nua Thai Beef Salad Food

CLASSIC THAI BEEF SALAD

Steps:

• Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
• Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
• For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
• In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

YAM NEUA (GRILLED THAI BEEF SALAD)

Steps:

• Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
• Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
• Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
• While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
• Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.

YUM NUA - THAI BEEF SALAD

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.

THAI YUM SALAD

Steps:

• Peel and de-vein the prawns.
• Slice the onion and tomato.
• Dice the cucumber into small pieces and chop the spring onions.
• Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
• 30 minutes.
• Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
• Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
• Serve with salad, garnish with coriander leaves.

YAM NUEA - THAI BEEF SALAD

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
• Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
• (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
• If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
• But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will.
• Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center.
• Garnish beef with coriander sprig and serve with rice.

YAM NEUA

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.