Ingredients
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-
8 - 10
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1/2
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-
1/4
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3
-
1/4
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1
-
4 - 6
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-
-
-
-
Directions
Yum Nua – Thai Beef Salad, 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., Love love love this recipe, been making it for years, but use left over roast beef cut into thin strips and Chinese leaf lettuce, This is a delightful salad! I substituted a red onion for the shallot, and didn’t use mint this time. I had Japanese cucumbers, so didn’t seed or peel them. I also had very thinly sliced beef, so I just fried it and used it. Two little red Thai chilies were just right for me. So easy, and so very very good. Thank you very much for posting this lovely recipe.
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Steps
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1
Done
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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. |
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2
Done
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Put This Paste in a Small Bowl and Add Lemongrass, Fish Sauce, Lime Juice, and Sugar. |
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3
Done
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Whisk Together to Combine and Set Aside. |
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4
Done
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to Cook the Steak, Heat Oil in a Skillet Over Medium High Heat. |
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5
Done
|
Sear the Steak on One Side and Continue to Cook 5-6 Minutes. |
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6
Done
|
Turn Over Steak and Cook For Another 5 Minutes or Until Medium Rare or Medium. |
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7
Done
|
Remove from Heat and Let Stand on Cutting Board For 5 Minutes. |
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8
Done
|
After Meat Has Rested, Slice Steak Very Thinly. |
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9
Done
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in a Large Bowl, Add Beef and Any Juices Left on Cutting Board, Mint, Shallots, Cilantro and Cucumber. |
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10
Done
|
Pour the Dressing on Top and Toss Gently. |
