Yum Neau Nam Tok Grilled Beef Salad Recipes
NEUA NAM TOK (VIETNAMESE GRILLED BEEF SALAD)
From The Best Recipes in The World by Mark Bittman. Cook time does not include time to heat grill or preheat broiler. This can be an appetizer or a main dish if served with rice.
Provided by AB_Fan
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side or until medium-rare. Remove from the heat and let rest for about 10 minutes.
- Meanwhile, whisk together the nam pla, lime juice, farlic, shallots, chiles, and sugar. Cut the steak into 1/4 inch slices and immediately toss the steak with the dressing.
- Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.
Nutrition Facts : Calories 488.7, Fat 32.9, SaturatedFat 12.9, Cholesterol 115.7, Sodium 1536.8, Carbohydrate 13.8, Fiber 2.5, Sugar 6, Protein 34.5
YUM NUA - THAI BEEF SALAD
This is my mom's specialty. I hated it as a little kid, but now I adore it and make it often. It was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying "eyeball" it. The flavors are the classic Thai mix of salty, sour, sweet and spicy.
Provided by shimmerchk
Categories Meat
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
- Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
- Whisk together to combine and set aside.
- To cook the steak, heat oil in a skillet over medium high heat.
- Sear the steak on one side and continue to cook 5-6 minutes.
- Turn over steak and cook for another 5 minutes or until medium rare or medium.
- Remove from heat and let stand on cutting board for 5 minutes.
- After meat has rested, slice steak very thinly.
- In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
- Pour the dressing on top and toss gently.
- Line a serving platter with romaine leaves and pile beef salad on top.
- Serve with rice if desired.
Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 7.7, Cholesterol 91.8, Sodium 1488, Carbohydrate 19.1, Fiber 3, Sugar 6.6, Protein 27.7
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