Best 4 Yum Nuer Thai Beef Salad Recipes
**Yum Nuer (Thai Beef Salad): A Flavorful and Savory Dish**
Yum Nuer, also known as Thai beef salad, is a delectable and refreshing dish that tantalizes the taste buds with its harmonious blend of flavors. Originating from Thailand, this salad features tender beef, crisp vegetables, and a vibrant dressing that packs a punch. The combination of sweet, sour, salty, and spicy elements creates an unforgettable culinary experience that is sure to impress. In this article, we present two variations of Yum Nuer: a classic recipe and a simplified version for those short on time. Both recipes offer a unique take on this iconic dish, allowing you to enjoy its deliciousness in the comfort of your own kitchen.
CLASSIC THAI BEEF SALAD
Steps:
- Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
- Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
- For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
- In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.
Nutrition Facts : Calories 271 kcal, Carbohydrate 8 g, Protein 17 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 836 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
YUM NUER - THAI BEEF SALAD
This is best if you can barbecue the steak over coals (for a nice charred flavour), but you can also broil it. Most of these ingredients can be found in your grocery store in the Oriental section.
Provided by Gillian Spence
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- After cooking the steak, allow to cool and cut into thin slices.
- Pound or crush the garlic with the cilantro and stalks, pepper and palm sugar. Stir in the Golden Mountain sauce, lime juice, and fish sauce until smooth. Peel the shallots and slice very thinly. Using the tender, white portion of the lemon grass, slice very thinly. Peel the cucumber, score lengthwise with a fork, and slice thinly. Cut in half if the slices are large.
- Combine all ingredients, and toss lightly. If you prefer a spicy salad, seed and slice 2 or 3 red chilies and add to mixture.
Nutrition Facts : Calories 278.6, Fat 17.3, SaturatedFat 6.8, Cholesterol 74, Sodium 210.7, Carbohydrate 7.8, Fiber 0.3, Sugar 3.1, Protein 22.2
YAM NEUA
Categories Salad Backyard BBQ Lime Mint Beef Tenderloin Cucumber Hot Pepper Grill Grill/Barbecue Cilantro Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 13
Steps:
- Prepare grill (or preheat broiler).
- Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
- Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
- In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
- Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
- Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.
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.
Provided by shimmerchk
Categories Meat
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 7.7, Cholesterol 91.8, Sodium 1488, Carbohydrate 19.1, Fiber 3, Sugar 6.6, Protein 27.7
Tips:
- Use high-quality flank steak: The quality of the steak will greatly impact the flavor of the dish, so it's important to use a high-quality flank steak. Look for a steak that is well-marbled and has a deep red color.
- Slice the steak against the grain: This will help to tenderize the steak and make it more flavorful. To slice against the grain, look for the direction of the muscle fibers and then slice perpendicular to them.
- Marinate the steak for at least 30 minutes: This will help to infuse the steak with flavor and make it more tender. You can use a variety of marinades, but a simple marinade made with fish sauce, soy sauce, lime juice, and garlic is a good option.
- Cook the steak over high heat: This will help to sear the steak and lock in the flavor. Cook the steak for 2-3 minutes per side, or until it is cooked to your desired doneness.
- Use fresh herbs: Fresh herbs, such as cilantro, mint, and basil, add a lot of flavor to this dish. Be sure to use fresh herbs whenever possible.
- Serve the salad immediately: This dish is best served immediately after it is made. The steak will be most flavorful when it is hot and the herbs will be most fragrant.
Conclusion:
Yum Nuer is a delicious and refreshing Thai beef salad that is perfect for a hot summer day. The steak is flavorful and tender, and the herbs and vegetables add a lot of freshness and brightness. This dish is also very easy to make, so it's a great option for a weeknight meal. If you're looking for a new Thai recipe to try, I highly recommend Yum Nuer.
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