Ingredients for Yum Nua Thai Beef Salad
- 2 (10 ounce) New York strip steaks
- 1 tablespoon salt, 1 tablespoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons minced shallots
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 cup English cucumber, thinly sliced
- 1 head romaine lettuce
- 3 cloves garlic, minced
- 2 - 3 bird's eye chiles, minced
- 2 tablespoons fresh lemongrass, minced
- 1 tablespoon palm sugar
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- cooked rice (optional)
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How to Make Yum Nua Thai Beef Salad
- **Make the dressing:** In a small bowl, crush the minced garlic and bird's eye chilies into a paste using the flat side of a knife. Add lemongrass, fish sauce, lime juice, and sugar. Whisk until well combined and set aside.
- **Sear the steak:** Heat the oil in a large skillet over medium-high heat. Add the steak and sear for 5-6 minutes per side, or until desired doneness (5-6 minutes for medium-rare, longer for medium).
- **Rest the steak:** Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before thinly slicing against the grain.
- **Assemble the salad:** In a large bowl, combine the sliced steak, mint, shallots, cilantro, and cucumber.
- **Dress and serve:** Pour the dressing over the beef and toss gently to combine. Line a serving platter with romaine leaves and pile the beef salad on top. Serve immediately with cooked rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
26g
Fat
38g
Carbs
6g
