Best Spicy Thai Grilled Beef Salad Yam Nua Yang Recipes

Yam Neua (Grilled Thai Beef Salad) image

Provided by Sarah | Curious Cuisiniere

Categories Dinner

Time 25m

Number Of Ingredients 12

1 lb flat iron steak (or flank steak, at room temperature)
Salt and pepper
1 lime, (juiced (roughly 3 Tbsp juice))
1 ½ Tbsp fish sauce
2 tsp sugar ((palm sugar if you can find it))
1 Thai chili (or ½ jalapeno or Serrano, minced)
2 heads romaine lettuce
1 cucumber, (sliced)
2 Roma tomatoes, (sliced or ½ c cherry tomatoes, halved)
½ small red onion, (sliced)
1 c fresh cilantro (coarsely chopped)
½ c mint leaves, (coarsely chopped)

Steps:

Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.

Yum Nua - Thai Beef Salad image

Provided by shimmerchk

Categories Meat

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

8 -10 ounces New York strip steaks (about 1 1/2 in thick)
salt and pepper
1/2 tablespoon vegetable oil
1/4 cup shallot, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaf (loosely packed to measure and then, chopped)
1 medium cucumber, seeded and sliced
4 -6 romaine lettuce leaves, for serving
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 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce (nam pla)
2 1/2 tablespoons fresh lime juice

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

Yam Nuea - Thai Beef Salad image

Provided by SharleneW

Categories Meat

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb center cut beef tenderloin
1/2 teaspoon fresh ground black pepper
5 tablespoons fresh lime juice, to taste
2 tablespoons asian fish sauce, to taste
1/2 teaspoon sugar, to taste, if desired
2 small Thai red chili peppers (or serrano) or 2 small Thai green chili, minced (or serrano)
1/2 cup thinly slices shallot (about 2 large)
4 scallions, cut into 1/2 inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber

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 (I actually prefer it warm).
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.

Spicy Thai Grilled Beef Salad / Yam Nua Yang image

Number Of Ingredients 21

For the Beef and Marinade:
1 beef flank steak (1 1/4 to 1 1/2 pounds)
3 tablespoons soy sauce
2 tablespoons asain fish sauce
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon ginger, minced fresh
For the Dressing:
3 cloves garlic
1 to 6 Thai, bird, seranno, or japapeno chiles, thinly sliced (for a milder dressing, seed the chiles)
1 1/2 tablespoons sugar
3 tablespoons asain fish sauce
3 tablespoons lemon juice, fresh
To Finish The Salad:
1 head lettuce, Boston or Bibb, separated into leaves, rinsed and spun dry
1 cucumber, peeled and thinly sliced
1 sweet onion, small, such as Maui or Vidalla, very thinly sliced
12 cherry tomatoes, cut in half
12 mint leaves, fresh
1/4 cup cilantro leaves, fresh
1/4 cup peanut, dry-roasted, coarsely chopped

Steps:

1. Lightly score the flank steak in a crosshatch pattern, making the cuts 1/4 inch deep. Place the meat in a glass baking dish. Combine the soy sauce, fish sauce, sugar, garlic, and ginger in a mixing bowl and whisk until the sugar dissolves. Pour this mixture over the steak and let marinate, covered, in the refrigerator for at least 2 hours or as long as 8, turning several times.2. Preheat the grill to high.3. Prepare the dressing. Grind the garlic, chiles, and sugar to a paste in a mortar with a pestle. Work in the fish sauce and lemon juice. Alternatively, the dressing ingredients can be puréed in a blender.4. Prepare the salad. Line a platter with the lettuce leaves and arrange the cucumber slices, onion, cherry tomatoes, and mint leaves (if using) on top.5. When ready to cook, drain the steak. Oil the grill grate, then place the steak on the hot grate and grill until cooked to taste (4 to 6 minutes per side for medium-rare), using tongs to turn. Transfer the steak to a cutting board and let cool slightly or completely. The salad can be served warm or at room temperature. Thinly slice the steak across the grain on the diagonal. Spoon the dressing over the salad and arrange the beef slices on top. Sprinkle with the cilantro and roasted peanuts and serve.Serves 4

Nutrition Facts : Nutritional Facts Serves