Thai Beef Salad (Yum Nua)
Thai Beef Salad (Yum Nua)
Ingredients
For the Steak
- 1 1/2 pounds hanger steak
- 1 tablespoon salt, or as needed
- 2 tablespoons oil, for searing steak
For the Dressing
- 1 tablespoon oil, for toasting garlic
- 4 cloves garlic, grated
- 1/4 cup lime juice, freshly squeezed
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 3-5 Thai green chilies, finely chopped, to taste
- 2 shallots, thinly sliced
For the Salad
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup cilantro, roughly chopped
- 1/4 cup mint leaves
- 1/4 cup basil leaves
For the Toasted Rice Powder (Khao Khua)
- 1/4 cup uncooked sticky rice
Instructions
- 1
Generously season the hanger steak with salt. If dry brining, salt the steak a day in advance and let it sit uncovered overnight in the refrigerator. This helps achieve a superior crust.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering. Place the seasoned hanger steak into the hot pan and sear for 3-5 minutes per side, or until a deep brown crust forms and the steak reaches your desired doneness (medium is recommended for hanger steak).
⏱️ 10 min
- 3
Remove the seared steak from the pan and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak. Reserve any accumulated steak juices.
⏱️ 10 min
- 4
While the steak rests, prepare the toasted rice powder. In a separate clean, dry pan, toast the uncooked sticky rice over medium heat, stirring frequently, until it turns golden brown and fragrant, about 5-7 minutes. Transfer the toasted rice to a mortar and pestle and grind into a fine powder. Set aside.
⏱️ 10 min - 5
Prepare the dressing. In the same pan used for searing the steak (do not clean, as the fond adds flavor), add 1 tablespoon of oil. Grate the garlic directly into the oil. Toast the garlic over medium heat, stirring with a spatula, until it turns golden brown and fragrant, about 2-3 minutes. This will also help pick up the fond from the steak.
⏱️ 5 min
- 6
Transfer the toasted garlic and oil to a large mixing bowl. Add the lime juice, fish sauce, granulated sugar, finely chopped Thai green chilies (to taste), and thinly sliced shallots. Stir well to combine, ensuring the sugar dissolves.
⏱️ 5 min
- 7
Once the steak has rested, slice it thinly against the grain. Add the sliced steak and any reserved steak juices from the cutting board to the mixing bowl with the dressing.
⏱️ 5 min
- 8
Add the halved cherry tomatoes, sliced cucumber, chopped cilantro, mint leaves, and basil leaves to the bowl. Sprinkle a spoonful of the prepared toasted rice powder over the ingredients.
⏱️ 5 min
- 9
Gently toss all the salad ingredients together with your hands or tongs until everything is well combined and coated with the dressing. Taste and adjust seasoning if needed (more fish sauce for salt, lime for tang, sugar for sweetness, or chilies for heat).
⏱️ 5 min
- 10
Transfer the finished Thai beef salad to a serving bowl and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Thai Beef Salad (Yum Nua)
For the Steak
- 1 1/2 pounds hanger steak
- 1 tablespoon salt, or as needed
- 2 tablespoons oil, for searing steak
For the Dressing
- 1 tablespoon oil, for toasting garlic
- 4 cloves garlic, grated
- 1/4 cup lime juice, freshly squeezed
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 3-5 Thai green chilies, finely chopped, to taste
- 2 shallots, thinly sliced
For the Salad
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup cilantro, roughly chopped
- 1/4 cup mint leaves
- 1/4 cup basil leaves
For the Toasted Rice Powder (Khao Khua)
- 1/4 cup uncooked sticky rice
Instructions
- 1
Generously season the hanger steak with salt. If dry brining, salt the steak a day in advance and let it sit uncovered overnight in the refrigerator. This helps achieve a superior crust.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering. Place the seasoned hanger steak into the hot pan and sear for 3-5 minutes per side, or until a deep brown crust forms and the steak reaches your desired doneness (medium is recommended for hanger steak).
⏱️ 10 min - 3
Remove the seared steak from the pan and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak. Reserve any accumulated steak juices.
⏱️ 10 min - 4
While the steak rests, prepare the toasted rice powder. In a separate clean, dry pan, toast the uncooked sticky rice over medium heat, stirring frequently, until it turns golden brown and fragrant, about 5-7 minutes. Transfer the toasted rice to a mortar and pestle and grind into a fine powder. Set aside.
⏱️ 10 min - 5
Prepare the dressing. In the same pan used for searing the steak (do not clean, as the fond adds flavor), add 1 tablespoon of oil. Grate the garlic directly into the oil. Toast the garlic over medium heat, stirring with a spatula, until it turns golden brown and fragrant, about 2-3 minutes. This will also help pick up the fond from the steak.
⏱️ 5 min - 6
Transfer the toasted garlic and oil to a large mixing bowl. Add the lime juice, fish sauce, granulated sugar, finely chopped Thai green chilies (to taste), and thinly sliced shallots. Stir well to combine, ensuring the sugar dissolves.
⏱️ 5 min - 7
Once the steak has rested, slice it thinly against the grain. Add the sliced steak and any reserved steak juices from the cutting board to the mixing bowl with the dressing.
⏱️ 5 min - 8
Add the halved cherry tomatoes, sliced cucumber, chopped cilantro, mint leaves, and basil leaves to the bowl. Sprinkle a spoonful of the prepared toasted rice powder over the ingredients.
⏱️ 5 min - 9
Gently toss all the salad ingredients together with your hands or tongs until everything is well combined and coated with the dressing. Taste and adjust seasoning if needed (more fish sauce for salt, lime for tang, sugar for sweetness, or chilies for heat).
⏱️ 5 min - 10
Transfer the finished Thai beef salad to a serving bowl and serve immediately.