Thai Beef Salad Yum Nua (Print Version)
# Ingredients:
→ Dressing
01 -
1 clove garlic, minced
02 -
1 jalapeno, halved (half minced, half sliced into thin rings)
03 -
1 lime, juiced
04 -
1 1/2 tablespoons fish sauce
05 -
2 tablespoons minced lemongrass (tough outer leaves removed, tender core sliced)
06 -
1 1/4 teaspoons brown sugar
07 -
1/4 teaspoon red chile flakes
→ Steak
08 -
1/2 tablespoon vegetable oil
09 -
1 New York strip steak (9 to 10 oz, 1-inch thick)
→ Rice Powder
10 -
2 tablespoons uncooked jasmine rice (or long/short grain white rice)
→ Salad
11 -
2 medium shallots, thinly sliced
12 -
1/4 cup fresh mint leaves, loosely packed and roughly chopped
13 -
3 tablespoons roughly chopped cilantro leaves and stems
14 -
Lettuce of your choosing
15 -
Cherry tomatoes, halved
16 -
Cucumbers, sliced
# Instructions:
01 -
Mince the garlic and half of the jalapeno. Add them to a small bowl. Slice the remaining jalapeno half into thin rings and add it along with lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Taste and adjust seasonings with additional lime juice, fish sauce, or sugar if needed. Stir well and set aside.
02 -
Put the rice in a small frying pan over medium-high heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let cool, then grind into a coarse powder using a spice grinder or mortar and pestle.
03 -
Heat the oil in a skillet over medium-high heat. Sear the steak until it is well browned on one side, about 5 to 6 minutes. Flip and cook the second side for another 5 to 6 minutes until medium-rare. Transfer to a cutting board and let rest for 5 minutes. Slice thinly and cut into bite-size pieces.
04 -
In a medium bowl, combine the beef (and juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently to combine. Add the ground toasted rice and toss again. Serve over a bed of lettuce with cherry tomatoes and cucumbers.
# Notes:
01 -
Store the dressing, steak, and salad ingredients separately and toss together just before serving for freshness. Keeps up to 3 days.