Thai Beef Salad (Yam Neua)

A vibrant Thai salad featuring seared beef slices tossed with fresh herbs, chili, and a tangy lime dressing. This refreshing dish balances spicy, sour, and savory flavors in every bite.

Ingredients

• •400 g Beef Slices
• •150 g Cucumber
• •60 g Shallot
• •20 g Mint
• •60 g Lime

Instructions

1. 1

   Season 400g flank steak with salt and pepper. Let rest at room temperature for 20 minutes before cooking.

2. 2

   Heat grill or cast iron pan to high heat (230°C/450°F). Brush meat with 1 tbsp vegetable oil.

3. 3

   Sear steak 3-4 minutes per side for medium-rare. Internal temperature should reach 54°C/130°F.

4. 4

   Rest meat on cutting board for 8-10 minutes, loosely covered with foil to retain juices.

5. 5

   Prepare dressing: whisk 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies.

6. 6

   Slice 2 shallots paper-thin and soak in cold water for 5 minutes to reduce sharpness. Drain well.

7. 7

   Tear 1 cup fresh mint leaves and 1 cup cilantro. Slice 1 cucumber into half-moons.

8. 8

   Slice rested beef against the grain into 5mm thick strips. Collect any juices for the dressing.

9. 9

   Combine beef, shallots, herbs, and cucumber in large bowl. Add meat juices to dressing.

10. 10

    Toast 2 tbsp rice powder in dry pan until golden, about 2 minutes. This adds nutty crunch.

11. 11

    Pour dressing over salad, toss gently. Sprinkle with toasted rice powder and extra chilies.

12. 12

    Serve immediately on a bed of fresh lettuce leaves with sticky rice on the side.

Nutritional values

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