Thai Grilled Beef Salad (Yam Nuea)

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.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 359
• Protein: 29 g
• Carbs: 17 g
• Fat: 15 g

Ingredients

• 500 g Beef rump steak ( whole piece )
• 3 tbsp fish sauce
• 2 pc Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 tbsp palm sugar
• 2 pc Thai chili ( finely sliced )
• 2 pc Shallot ( sliced )
• 10 pc Solanum lycopersicum esculentum M. ( halved )
• 0.5 pc Cucumber ( thinly sliced )
• 0.5 pc Fresh cilantro ( leaves only )
• 0.5 pc Mint fresh ( leaves only )
• 1 tbsp Peanut oil
• 2 tbsp Toasted rice powder ( finely ground )

Instructions

1. Sear the meat

   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. Prepare the dressing

   Mix the lime juice, fish sauce, palm sugar, and minced Thai chili. The sugar must be completely dissolved.

3. Slice the beef and vegetables

   Slice the beef thinly against the grain. Mince the shallots, cut the cherry tomatoes in half, and the cucumber into thin slices.

4. Assemble

   Mix the meat, vegetables, coriander, mint, and toasted rice powder. Pour the dressing and toss so the meat juices mix with the seasoning.

Chef's tips

• 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.

Storage

Eat immediately. The meat toughens and herbs turn black in the refrigerator.