Yum Nua

Yum Nua

Grilled sliced beef tossed with lime, fish sauce, and chiles in a tangy Thai salad.

Total 40 min Makes 4 servings Calories 265/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Red meat

Yum nua pairs charred, medium-rare beef with a sharp lime and fish sauce dressing, cherry tomatoes, cucumber, and shallots. The result is a bright, spicy salad that balances smoky meat with fresh herbs and crunchy vegetables. Serve it as a light main course or alongside sticky rice for a more substantial meal.

Ingredients

  • 1 pound flank steak or sirloin steak
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon palm sugar, grated
  • 4 Thai chiles, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup shallots, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 green onions, sliced
  • 2 tablespoons toasted rice powder
  • 2 cups lettuce leaves, for serving

Method

  1. Pat the steak dry and rub with vegetable oil, salt, and black pepper.

  2. Preheat a grill or cast iron skillet over high heat until very hot.

  3. Grill the steak for 4 to 5 minutes per side, until medium-rare and charred on the outside.

  4. Transfer the steak to a cutting board and let it rest for 10 minutes.

  5. While the steak rests, whisk together lime juice, fish sauce, palm sugar, Thai chiles, and garlic in a small bowl until the sugar dissolves.

  6. Thinly slice the rested steak against the grain.

  7. In a large bowl, combine the sliced steak, cherry tomatoes, cucumber, shallots, cilantro, mint, and green onions.

  8. Pour the dressing over the salad and toss gently to coat everything evenly.

  9. Sprinkle with toasted rice powder and toss once more.

  10. Arrange lettuce leaves on a platter and spoon the salad over the top. Serve immediately.

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    Yum Nua

    Yum nua pairs charred, medium-rare beef with a sharp lime and fish sauce dressing, cherry tomatoes, cucumber, and shallots. The result is a bright, spicy salad that balances smoky meat with fresh herbs and crunchy vegetables. Serve it as a light main course or alongside sticky rice for a more substantial meal.

    40 min 4 servings 265 cal

    Ingredients

    • 1 pound flank steak or sirloin steak
    • 1 teaspoon vegetable oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup fresh lime juice
    • 3 tablespoons fish sauce
    • 1 tablespoon palm sugar, grated
    • 4 Thai chiles, thinly sliced
    • 3 cloves garlic, minced
    • 1 cup cherry tomatoes, halved
    • 1/2 English cucumber, thinly sliced
    • 1/2 cup shallots, thinly sliced
    • 1/2 cup fresh cilantro leaves
    • 1/4 cup fresh mint leaves
    • 2 green onions, sliced
    • 2 tablespoons toasted rice powder
    • 2 cups lettuce leaves, for serving

    Method

    1. 1

      Pat the steak dry and rub with vegetable oil, salt, and black pepper.

    2. 2

      Preheat a grill or cast iron skillet over high heat until very hot.

    3. 3

      Grill the steak for 4 to 5 minutes per side, until medium-rare and charred on the outside.

    4. 4

      Transfer the steak to a cutting board and let it rest for 10 minutes.

    5. 5

      While the steak rests, whisk together lime juice, fish sauce, palm sugar, Thai chiles, and garlic in a small bowl until the sugar dissolves.

    6. 6

      Thinly slice the rested steak against the grain.

    7. 7

      In a large bowl, combine the sliced steak, cherry tomatoes, cucumber, shallots, cilantro, mint, and green onions.

    8. 8

      Pour the dressing over the salad and toss gently to coat everything evenly.

    9. 9

      Sprinkle with toasted rice powder and toss once more.

    10. 10

      Arrange lettuce leaves on a platter and spoon the salad over the top. Serve immediately.