Yum Nuer Thai Beef Salad Recipes

CLASSIC THAI BEEF SALAD

Steps:

• Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
• Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
• For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
• In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

YUM NUER - THAI BEEF SALAD

Steps:

• After cooking the steak, allow to cool and cut into thin slices.
• Pound or crush the garlic with the cilantro and stalks, pepper and palm sugar. Stir in the Golden Mountain sauce, lime juice, and fish sauce until smooth. Peel the shallots and slice very thinly. Using the tender, white portion of the lemon grass, slice very thinly. Peel the cucumber, score lengthwise with a fork, and slice thinly. Cut in half if the slices are large.
• Combine all ingredients, and toss lightly. If you prefer a spicy salad, seed and slice 2 or 3 red chilies and add to mixture.

YUM NEAU NAM TOK (GRILLED BEEF SALAD)

Steps:

• Roast the rice in a pan over the stove until light brown and fragrant. Let cool and grind in a mortar or food processor until roughly ground.
• Pick off all the cilantro and mint leaves from the stems. Combine in a bowl with all the ingredients except the beef, lettuce, fish sauce and lime juice.
• Cook beef by grilling, sautéing, or roasting until desired doneness. Slice beef thinly across the grain.
• To serve, combine beef with all the ingredients except the dressing and lettuce. After mixing the ingredients well, add a little dressing at a time to taste.
• Serve over a bed of lettuce or cabbage. (some people like to eat this over rice instead of the lettuce or cabbage)

YUM NUA - THAI BEEF SALAD

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.

YAM NEUA

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.

YUM YAI SALAD

Steps:

• Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
• Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
• To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.