Best Yam Neua Grilled Beef Salad Recipes

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 NEUA (GRILLED BEEF SALAD) image

Yield 2 servings

Number Of Ingredients 9

1 pound flank, skirt, or sirloin tip
1 1/2 tablespoons black peppercorns, coarsely ground
2 tablespoons fish sauce
3 tablespoons lime juice
2 teaspoons sugar
1 hot green chili (preferably Thai green chili)
2 cucumbers, thinly sliced
4 shallots, thinly sliced
1/2 cup cilantro, chopped

Steps:

Preheat the broiler or a grill to high. Pour the black peppercorns onto large plate. Coat all sides of the steak with the peppercorns. Cook the steak for 3 to 5 minutes a side, or until medium-rare. Remove the steak, and set aside. Let cool, and then place in the fridge. Give the steak as much time as you can to cool completely. Preferably an hour or so. But even 15 minutes will help. Whisk together the fish sauce, lime juice, sugar, and sliced chili. Take the steak out and thinly slice it against the grain. Toss the steak slices with the cucumbers, shallots, cilantro, and mint in a large bowl. Add the fish sauce mixture and toss again. Serve.

Neua Nam Tok (Vietnamese Grilled Beef Salad) image

Provided by AB_Fan

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs steak, about 1 inch thick (strip cut works best)
salt, to taste
1 teaspoon black pepper
1/4 cup nam pla
3 tablespoons fresh lime juice
1 garlic clove, minced
2 shallots, sliced
2 small fresh chili peppers, preferably Thai that have been steamed and seeded and minced or 2 teaspoons hot red pepper flakes
2 teaspoons sugar
4 cups green leaf lettuce (or combination of green and red lettuces)
1 cucumber, peeled, seeded, cut in half lengthwise, and sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves

Steps:

Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side or until medium-rare. Remove from the heat and let rest for about 10 minutes.
Meanwhile, whisk together the nam pla, lime juice, farlic, shallots, chiles, and sugar. Cut the steak into 1/4 inch slices and immediately toss the steak with the dressing.
Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.

Nutrition Facts : Calories 488.7, Fat 32.9, SaturatedFat 12.9, Cholesterol 115.7, Sodium 1536.8, Carbohydrate 13.8, Fiber 2.5, Sugar 6, Protein 34.5

Yam Neua image

Yield Serves 6 as part of a rice based meal

Number Of Ingredients 13

1 pound center cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly slices shallots (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
Garnish: fresh coriander sprigs
Accompaniment:Thai Sticky Rice or Thai Jasmine Rice

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.