Thai Grilled Beef Salad (Yam Nuea)
Ingredients
- 500 gBeef rump steak (whole piece)
- 3 tbspfish sauce
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 tbsppalm sugar
- 2 pcThai chili (finely sliced)
- 2 pcShallot (sliced)
- 10 pcSolanum lycopersicum esculentum M. (halved)
- 0.5 pcCucumber (thinly sliced)
- 0.5 pcFresh cilantro (leaves only)
- 0.5 pcMint fresh (leaves only)
- 1 tbspPeanut oil
- 2 tbspToasted rice powder (finely ground)
Method
Charred beef, kept rare at the center, thinly sliced. The sharp acidity of lime and the heat of chili awaken the richness of the beef.
- 1
Sear the beef over very high heat in a pan with a drizzle of oil. The crust should be brown and crispy, but the center should remain red and tender. Let rest for 5 minutes.
- 2
Mix the lime juice, fish sauce, palm sugar, and minced Thai chili. The sugar must be completely dissolved.
- 3
Slice the beef thinly against the grain. Mince the shallots, cut the cherry tomatoes in half, and the cucumber into thin slices.
- 4
Mix the meat, vegetables, coriander, mint, and toasted rice powder. Pour the dressing and toss so the meat juices mix with the seasoning.
Frequently asked questions
How do you get this dish right?
- Do not slice the meat immediately after cooking; let the juices redistribute within the fibers.
- If you don't have palm sugar, use brown sugar for that caramelized note.
How long does this dish keep?
Eat immediately. The meat toughens and herbs turn black in the refrigerator.
