ID: 95e5c746...
This is the iconic Thai spicy beef salad, known as 'Yum Neua'. It features tender, perfectly cooked steak tossed with a vibrant mix of fresh herbs and vegetables, all brought together by a classic sweet, sour, and salty dressing. A refreshing and flavorful dish that's a childhood favorite from the chef's mother's recipe book.
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Prepare the marinade and dressing using palm sugar, fish sauce, black pepper, and lime juice. → Marinate the steaks for a few minutes, then sear on high heat and cook to medium-rare. Let the steaks rest. → Chop all the fresh salad vegetables (onion, tomato, cucumber) and herbs (coriander, mint, spring onion) and place in a large bowl. → Thinly slice the rested beef and add it to the salad bowl. → Pour the dressing over the salad, toss gently to combine, and serve immediately.
Prepare the marinade and dressing using palm sugar, fish sauce, black pepper, and lime juice. → Marinate the steaks for a few minutes, then sear on high heat and cook to medium-rare. Let the steaks rest. → Chop all the fresh salad vegetables (onion, tomato, cucumber) and herbs (coriander, mint, spring onion) and place in a large bowl. → Thinly slice the rested beef and add it to the salad bowl. → Pour the dressing over the salad, toss gently to combine, and serve immediately.
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Shaving firm palm sugar with a knife helps it dissolve much more easily in the marinade and dressing.
Don't be shy with the herbs; in Thai salads, they are a main component, not just a garnish.
Resting the steak after cooking is crucial for keeping it tender and juicy.
Slicing the beef very thinly allows it to absorb the dressing and become even more flavorful.
Start by adding half the dressing and toss, then add more to your taste to avoid over-dressing the salad.
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