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.
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).
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!
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.
Yum Nua, Thai Beef Salad
By April 9, 2014Published:
- Yield: 2 persons (2 Servings)
- Prep: 15 mins
- Cook: 10 mins
- Ready In: 26 mins
Thai beef salad, grilled or pan-fried to perfection with authentic Thai flavours.
- 250 gram steak blade steak, skirt, entrecôte, rib eye thin cut (halved)
- 1 clove garlic minced
- 1 tablespoon Mushroom soy sauce (vegetarian) thick Thai soy sauce if available, kecap manis 1/2 tbl spoon (higher sugar content)
- 1 tablespoon lime juice (preferred) lemon juice
- 3 tablespoons oil 2 tbs for marinade, 1 tbs skillet
- pinch salt & black pepper
- 2 bulbs shallots thinly sliced, sutbstitute 1 small white or red onions
- 1 medium-size tomato sliced in parts
- 2 tablespoons Thai/Chinese celery chopped roughly, or celery stalk w/leaves finely sliced
- 2 tablespoons coriander chopped roughly, save a few sprigs for garnish
- 2 tablespoons Mint (aditional) chopped roughly
- 3 tablespoons fish sauce
- 1 head baby romaine or mixed salad
- ½ tablespoon palm sugar for a healthier substitute use Lakanto (Luo Han Guo aka monkfruit sugar) instead.
- 3-4 tablespoons lime juice (preferred) lemon juice
- 1 stalk lemon grass (aditional) slightly crush stalk, slice as thin as possible
- 1 pieces bird's eye chilli de-seeded and sliced finely, if you like hot add to your liking
- In a glass dish or even a plastic bag, add steak and combine first five ingredients together well. Close the bag while pressing all air out to create a vacuum or close/seal the dish.
Coat the steak with the marinade and in the fridge for minimum 1-3hrs or longer.
*If pressed for time, than just marinate with 1 tbs fish sauce with pinch black and white pepper, 1-2 tbls oil and a dash of Chinese cooking wine. Rub all over and let it rest for 15-30min.
- Cut up the vegetables; shallots, tomato, celery, coriander. Adding mint & coriander is additional to enhance flavour and aroma. Put all veggies in a bowl and give a good toss.
- Mix dressing; crush and mash garlic with chillies, add fish sauce, palm sugar, lime juice and lemon grass. Whisk together and set aside.
Take the steak out of the fridge, to adjust to room temperature.
- Heat up the skillet very hot with 1 tbsp oil add the steaks searing both sides medium or well-done. Take it out of the pan and let it rest on the cutting board.
Keep the knife angled and slice the steak in strips. Add the steak strips to the bowl with vegetables and pour the dressing all over, toss everything together.
- Dress up the plates with baby romaine leaves or mixed salad and spoon the vegetables with steak on top. Scatter sprigs of coriander on top for decoration.
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