Yum Nua Recipes

YUM NUA - THAI BEEF SALAD

Yum Nua - Thai Beef Salad image

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

Ingredients

8 -10 ounces New York strip steaks (about 1 1/2 in thick)
salt and pepper
1/2 tablespoon vegetable oil
1/4 cup shallot, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaf (loosely packed to measure and then, chopped)
1 medium cucumber, seeded and sliced
4 -6 romaine lettuce leaves, for serving
1 clove garlic, minced
2 Thai chiles, minced (more or less depending on the heat desired)
2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce (nam pla)
2 1/2 tablespoons fresh lime juice

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

YAM NUEA - THAI BEEF SALAD

Yam Nuea - Thai Beef Salad image

Make and share this Yam Nuea - Thai Beef Salad recipe from Food.com.

Provided by SharleneW

Categories Meat

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb center cut beef tenderloin
1/2 teaspoon fresh ground black pepper
5 tablespoons fresh lime juice, to taste
2 tablespoons asian fish sauce, to taste
1/2 teaspoon sugar, to taste, if desired
2 small Thai red chili peppers (or serrano) or 2 small Thai green chili, minced (or serrano)
1/2 cup thinly slices shallot (about 2 large)
4 scallions, cut into 1/2 inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber

Steps:

Prepare grill (or preheat broiler).
Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
Rub both sides of each piece with black pepper, pressing it into meat.
Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
(Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
But beef across grain into very thin slices.
In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
Add beef, shallots, scallions, coriander, and mint and toss will.
Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
Arrange cucumber around edge of a platter and mound beef salad in center.
Garnish beef with coriander sprig and serve with rice.

YAM NEUA

Yam Neua image

Categories Salad Backyard BBQ Lime Mint Beef Tenderloin Cucumber Hot Pepper Grill Grill/Barbecue Cilantro Gourmet

Yield Serves 6 as part of a rice based meal

Number Of Ingredients 13

Ingredients

1 pound center cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly slices shallots (about 2 large)
4 scallions, cut into 1/2-inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber
Garnish: fresh coriander sprigs
Accompaniment:Thai Sticky Rice or Thai Jasmine Rice

Steps:

Prepare grill (or preheat broiler).
Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.

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