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YumNua Yang, ยำเนื้อย่าง Thai beef salad

Thai beef salad recipe with authentic aromatic flavours and an enticing complexity of sweet, sour, spice and heat combined with grilled marinated meat. This dish is one of our family & friends favourites.

Quick and easy to prepare, serve the salad as a starter for lunch or as a side with other complimentary dishes together as Thai dinner theme. The recipe as always retrieved from my memory vault with all the ingredients and steps but no good food photographs.

I couldn’t have a better excuse to make this dish today. Usually, as soon as the dish arrives at the table it disappears to late to make any snapshots. Prepping the dish received much enthusiasm of my better half he replied: “Somebody got to eat happily to help :-)”.

The family loves salad and Thai beef salad ranks on top of all time favourites in our house. We actually moved and lived in Asia for more than a decade. Taiwan became our second home but Thailand was very close sharing the same position, both destinations were foodies paradise.

Thailand

I visited Thailand for the very first time by invitation to come along with friends. My husband couldn’t accompany me so my sister joined as a travel companion. We both thoroughly enjoyed our sister’s holiday and Thai cuisine.

Of the many dishes we devoured, YumNua Yang a.k.a. Yum Neua was among the first plates of much more to come. We re-visited Thailand on many more occasions travelling through all the regions. The roadside street food stalls, night food markets or restaurants beautiful plated and served local style.

The heart of this dish must be a good piece of beef, sirloin or steak cut. Cheaper cuts like a skirt or flank steak after grilling let it rest (10min.) before cutting. Next is the authentic fresh made dressing of fish sauce, garlic, bird’s eye chilli, palm sugar, lime juice, coriander, Thai/Chinese celery. Mint and lemongrass (optional).

marinated pan-fried rib eye steak

marinated pan-fried rib-eye steak

Thai flavours

To create Thai flavours, you have to look at the ingredients and some of them just can’t be ignored or simply substituted, the basis is fish sauce, just buy a small bottle don’t think for a minute to easily replace this with vinegar or soy sauce.

Vinegar only has acidity no umami (savoury taste/flavour), I love soy sauce but it will not do justice to this dish, same counts for palm sugar if you don’t have then rather use brown or cane sugar it adds more depth than white sugar.

Lime or lemon juice it is just a subtle contrast but when you grate the rind it will release essential oils, the scent enables you to tell and smell the difference. Coriander is an essential herb as is celery and lemongrass add fragrance to the whole dish bringing it all together to the next level.

They are actually irreplaceable if left out everyone will notice something is missing even while you have a good steak on your plate. The dressing needs to have the complexity of sweet, sour, spice, heat and fragrance to make YumNua or leave it bland and that would put the dish to shame.

In this recipe, I have marinated the meat beforehand it is worth the wait and effort to add this step, use a bit of fish sauce with black and white pepper and a dash of Chinese cooking wine (optional).

YumNua Yang ยำเนื้อย่าง Thai Beef Salad

You will find the recipe in the recipe box here below, enjoy this wonderful dish. Try and enjoy your own home-made YumNua Yang, Thai beef salad!

YumNua Thai Beef Salad ingredients

YumNua Thai Beef Salad ingredients

Update 20th June 2017

With every summer this recipe is trending on our Instagram and FB Page as a popular recipe easy to make and enjoy. For dieters following Keto, Paleo diet based on LCHF or Type 2 diabetes  this dish is perfect with the following dietary adjustments.

In Thai cooking Palm sugar is often used and advertised with health claims having low glycemic index, however, this does not directly apply for sweeteners. For Bulletproof fans “Coconut palm sugar is not Bulletproof period“, click the link for a post by guru David Asprey.

I recommend Lakanto all natural sweetener, a product of Chinese Luo Han Guo aka monk fruit sugar to replace standard sugar.

Monk Fruit or Luo Han Guo (Siraitia Grosvenorii) is a rare perennial plant cultivated mainly in the mountains of Guangxi Zhuang Autonomous Region in China. Unlike most fruits, whose sweetness comes from fructose, Monks Fruit’s sweetness comes from natural mogrosides that are 300 times sweeter than sugar. Modern research shows that Monk Fruit extract does not elevate blood sugar or insulin. These fruits are powerful antioxidants and contain no calories

In Traditional Chinese Medicine (TCM) the healing properties have been known for centuries. Luo Han Guo is native to southern China and northern Thailand.

You can easily buy this fruit in dried powdered form at larger Asian supermarkets and fresh when the season arrives, they are exported and available for a short period to eat or use the fruit in cooking.


Aubergine stuffed with minced lamb and spices

Greek/Turkish Stuffed Aubergine with minced Lamb and spices
Greek/Turkish Stuffed Aubergine with minced Lamb and spices

Had plans for MaPo DouFu, but the minced meat was Lamb mince, slight adjustment and a dive into the cupboard and fridge to see what else was available. On the left two shiny aubergines, a jar with tiny dried bird’s eye chilli peppers, a quick look in the cupboard with jingling spice bottles. Two bell peppers from the vegetable drawer, asked hubby to snip a big hand of fresh parsley from our potted garden outside. Love Greek and Turkish cuisines and thought it would be a nice surprise after a few days of Asian dishes, with most of the ingredients at home it is easy to fuse flavours and mix with spices. Creating a new dish or cooking a flavour is most of the time not ingenuity but missing an ingredient which forces you to substitute in the hope it fuses and blends all well together. If it does happy faces at the table, if not it will be voted out not to be repeated. Luckily this dish is a keeper, easy to prepare and adapts with all most all vegetables even a spinach version turned out tasty, so go figure.

Aubergine vegetarian version

If you want an aubergine vegetarian version just omit the meat and cook the vegetables or you may add one can of chickpeas instead. After cooking and filling the eggplant shells, you will have more than enough stuffing left over to enjoy the next day either for lunch or dinner.

Variations we like for the next meal as lunch or dinner ideas are:

  • Wrap in a tortilla as a burrito with extra lettuce or with rice.
  • Grill Turkish/Moroccan bread/Ciabatta layer with lettuce and top with eggplant stuffing
  • If you don’t have time to wait and bake the potato, zapp the spud in the microwave on full, cut a cross and pull it open top the eggplant stuffing on top with a dollop of yoghurt.
  • or if you happen to have some hummus, lavash and other dips you can have it as a snack too.

Share the food! Enjoy and send me a photo of your dish 🙂