Yum Nua - Thai Beef Salad

Recipe by shimmerchk
READY IN: 25mins


  • steak
  • 8 -10
    ounces New York strip steaks (about 1 1/2 in thick)
  • salt and pepper
  • 12
    tablespoon vegetable oil
  • salad
  • 14
    cup shallot, sliced thin
  • 3
    tablespoons chopped cilantro stems, and leaves
  • 14
    cup mint leaf (loosely packed to measure and then, chopped)
  • 1
    medium cucumber, seeded and sliced
  • 4 -6
    romaine lettuce leaves, for serving
  • dressing
  • 1
    clove garlic, minced
  • 2
    Thai chiles, minced (more or less depending on the heat desired)
  • 2
    tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
  • 1 12
    teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
  • 2
    tablespoons fish sauce (nam pla)
  • 2 12
    tablespoons fresh lime juice


  • 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.