salad

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.


Quinoa Tabbouleh Salad Gluten-free

Many summers back we had an impromptu BBQ dinner with friends at our Taiwanese home. Our guests brought Pot Luck to our home, one of the dishes a fantastic Tabbouleh salad made with bulgur. My first attempts to remake Tabbouleh was disappointing since then I learned of my mistakes such as not squeezing hard enough to remove all liquid.

While parsley is the main herb ingredient, you can easily make adaptations with other herb options. Based on this salad but creating a different taste is by adding 1 tablespoon of sun-dried tomato tapenade instead of tomato puree for a pronounced flavour.

A healthy dish with memories, running out of bulgur gave room for another twist by preparing this salad with Quinoa seed. With every bite, the seeds will pop a little giving it an extra dimension.

 

With no fresh lemons available nor bottles of lemon juice, I substituted with Chinese rice vinegar and adjust seasonings for the olive oil based dressing. The same reason I tried Apple vinegar which would be my last resort since it has a higher acidity you need less. So start with just one tablespoon and increase with half if needed.

Last summer our youngest came back from her holiday in Morocco with student peers. She brought Aragan oil purchased from a local vendor in a small village. There’s a reason why it is called Moroccan liquid gold as one of the rarest oils in the world.

The nutty taste and fragrance is absolute heaven! I am not an exaggerating type but Aragan oil really does give an extra dimension to salad dishes. If not available you can replace with walnut oil, olive oil will work but has a different end taste.

Liquid gold, it is an unequalled and understandably rare commodity outside of Morocco. A food gem in my kitchen cabinet for as long as the treasured food gift last.

Quinoa Tabbouleh Salad, Power food

Quinoa Tabbouleh Salad


Quinoa Tabbouleh Salad

Quinoa is a basically a powerhouse full of nutritional value and a good choice on the menu. A super grain high in protein and fibre, an ancient seed re-ignited as a super food. If Aragan oil is gold liquid than the mother grain of the Inca’s are gold nuggets. Apparently, NASA sent astronauts into space with Quinoa on the menu as the power food.

Today’s Tabbouleh version has no parsley, instead, it is prepared with fresh mint and coriander. You can serve the dish for lunch with bread, dinner or barbeque as a side dish.

For other salad inspiration, try our Red Beet Salad with Orange, Feta Cheese, Mint recipe or Yum Nua Thai Beef Salad recipe.