How to make Yum Nua (Thai Spicy Beef Salad) at home
Yum Nua, or Thai Spicy Beef Salad, is a delicious and refreshing Thai dish that combines tender slices of beef with a spicy, tangy, and aromatic dressing. It's a popular dish in Thai cuisine known for its bold and vibrant flavors. Here's a detailed recipe for you to try:
Equipment
- Cutting board A clean and sturdy cutting board for slicing vegetables and herbs.
- Sharp knife A sharp chef's knife for slicing the beef and other ingredients.
- Skillet or Grill Pan: To sear the beef quickly. A grill can also be used for a smoky flavor.
- Mixing bowl A large mixing bowl to toss and combine the salad ingredients.
- Small bowl A small bowl for preparing the dressing.
- Mortar and pestle or spice grinder If you're making your roasted rice powder, you'll need a mortar and pestle or a spice grinder to grind the roasted rice into a coarse powder.
- Pan or Skillet (for roasting rice): If you're making your roasted rice powder, you'll need a pan or skillet to dry-roast the rice.
- Measuring spoons For measuring the ingredients for the dressing accurately.
- Spatula or Tongs: To flip and remove the beef from the skillet or grill.
- Citrus Juicer: If you want to make it easier to extract lime juice from fresh limes.
- Lime Wedge Squeezer (optional): This can be handy for squeezing lime wedges over the salad when serving.
- Small Whisk or Fork: To whisk and mix the dressing ingredients together.
- Plates or Serving Platter: For serving the finished Yum Nua.
- Fork and Spoon: To toss the salad and mix it with the dressing.
- Garnish Plate: A plate or dish to place the fresh herbs and roasted rice powder for garnishing.
- Lime Wedges: For garnishing and serving on the side.
- Optional: Sticky Rice Basket: If you plan to serve sticky rice as a side dish, you may need a bamboo sticky rice basket and cheesecloth for steaming the rice.
Ingredients
For the Salad:
- 450 g beef sirloin, flank steak, or ribeye, thinly sliced
- 1 cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 2-3 medium-sized tomatoes, cut into wedges or slices
- 1-2 shallots, thinly sliced (optional)
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh Thai basil leaves (or regular basil if Thai basil is not available)
For the Dressing:
- 3-4 Thai bird's eye chilies, minced (adjust to your preferred level of spiciness)
- 3 cloves garlic, minced
- 2-3 tbsp fish sauce (adjust to taste)
- 2-3 tbsp fresh lime juice (adjust to taste)
- 1 tsp sugar (palm sugar is traditional, but you can use white or brown sugar)
- 1-2 tsp soy sauce
- Lime wedges for garnish
Instructions
Prepare the Beef:
- If you're using a larger cut of beef, like sirloin or flank steak, slice it thinly against the grain. You can partially freeze it for easier slicing.
- Heat a skillet or grill pan over high heat. Quickly sear the beef slices for about 1-2 minutes on each side or until they're just cooked to medium-rare or your preferred doneness. Be careful not to overcook as the beef should remain tender. Once done, remove from heat and set aside to cool.
Prepare the Dressing:
- In a small bowl, combine the minced chilies, minced garlic, fish sauce, lime juice, sugar and soy sauce. Adjust the seasoning to your taste, balancing the sweet, salty, and sour flavors. Keep in mind that Thai food often has a balance of these flavors.
Assemble the Salad:
- In a large mixing bowl, combine the sliced cucumber, red onion, tomatoes, and shallots (if using)
- Add the cooked and cooled beef slices to the bowl.
- Pour the dressing over the salad and gently toss to combine, ensuring the ingredients are well coated with the dressing
Serve:
- Transfer the salad to a serving platter or individual plates.
- Garnish with fresh cilantro, mint, and Thai basil leaves.
- Serve with lime wedges on the side for an extra squeeze of lime juice if desired.
Notes
- Beef Slicing: For the best results, slice the beef as thinly as possible against the grain. Partially freezing the beef for about 30 minutes can make slicing easier.
- Chilies: Thai bird's eye chilies are quite spicy. Adjust the number of chilies to your heat preference. You can also remove the seeds and membranes from the chilies if you want to reduce the heat while retaining the chili flavor.
- Fish Sauce: Fish sauce is a key ingredient in Thai cuisine and provides the salty umami flavor. Adjust the amount according to your taste. You can start with a smaller amount and add more if needed.
- Lime Juice: Use fresh lime juice for the best flavor. Adjust the amount of lime juice to balance the sourness in the dressing.
- Shrimp Paste: Shrimp paste is optional but adds depth of flavor to the dressing. If you're not a fan of its strong taste, you can omit it.
- Roasted Rice Powder: The roasted rice powder adds a unique nutty flavor and a pleasant crunch to the salad. If you can't find roasted rice powder, you can make it by dry-roasting uncooked sticky rice in a pan until golden brown and then grinding it into a coarse powder.
- Herbs: Fresh herbs like cilantro, mint, and Thai basil are essential for the salad's freshness and aroma. If you can't find Thai basil, regular basil works as a substitute.
- Resting Time: Allowing the beef to cool slightly before assembling the salad helps prevent the herbs from wilting and maintains the freshness of the dish.
- Serve Fresh: Yum Nua is best served immediately after assembling to enjoy the vibrant flavors and textures.
- Customization: Feel free to customize the salad with other vegetables like bell peppers, cucumber, or even fruits like green apple for a unique twist.
- Accompaniments: Yum Nua is often served with a side of sticky rice (khao niew) to balance the spiciness and provide a textural contrast. It's also delicious with lettuce leaves for wrapping.