📝 About This Recipe
Yam Nua is a masterpiece of Thai culinary balance, delivering a high-octane explosion of salty, sour, sweet, and spicy flavors. This vibrant salad features succulent, medium-rare grilled steak sliced thin and tossed with crunchy garden vegetables and a deluge of fresh aromatic herbs. It is the quintessential 'cold' meat preparation that manages to be both incredibly light and deeply satisfying.
🥗 Ingredients
The Beef
- 1.5 pounds Sirloin or Ribeye Steak (cut 1-inch thick, at room temperature)
- 1 tablespoon Neutral Oil (for searing)
- 1 pinch Kosher Salt and Black Pepper (to season the meat)
The Dressing (The 'Yam')
- 4 tablespoons Fresh Lime Juice (approximately 2-3 limes)
- 3 tablespoons Fish Sauce (premium quality recommended)
- 1 tablespoon Palm Sugar (finely grated; substitute with brown sugar if needed)
- 3-5 pieces Thai Bird's Eye Chilies (finely minced; adjust to heat preference)
- 2 cloves Garlic (pounded into a paste or finely minced)
The Salad Aromatics
- 1/2 piece Red Onion (very thinly sliced into half-moons)
- 1 cup English Cucumber (sliced into thin rounds or batons)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Fresh Cilantro (roughly chopped leaves and tender stems)
- 1/2 cup Fresh Mint Leaves (kept whole or torn if large)
- 3 stalks Green Onions (cut into 1-inch lengths)
- 1 tablespoon Toasted Rice Powder (Khao Khua) (optional but highly recommended for crunch and nuttiness)
👨🍳 Instructions
-
1
Pat the steak completely dry with paper towels. Season both sides generously with salt and pepper. Let it sit at room temperature for 15 minutes before cooking.
-
2
Prepare the dressing by whisking together the lime juice, fish sauce, palm sugar, minced chilies, and garlic in a small bowl. Stir until the sugar is completely dissolved. Taste and adjust—it should be a punchy balance of salty, sour, and spicy.
-
3
Heat a heavy cast-iron skillet or grill over medium-high heat until it begins to smoke slightly. Add the oil and swirl to coat.
-
4
Sear the steak for 3-4 minutes per side. You are looking for a deep brown crust while keeping the interior a perfect medium-rare (internal temp of 130°F/54°C).
-
5
Remove the steak from the pan and transfer to a cutting board. Let it rest for at least 10 minutes to allow the juices to redistribute.
-
6
While the meat rests, prepare your vegetables. Place the sliced red onion, cucumber, tomatoes, cilantro, mint, and green onions in a large mixing bowl.
-
7
Once rested, slice the beef against the grain into very thin strips, roughly 1/8 inch thick. If the slices are too long, cut them into bite-sized pieces.
-
8
Add the sliced beef and any accumulated juices from the cutting board into the large bowl with the vegetables.
-
9
Pour the dressing over the beef and vegetable mixture. Use your hands or large spoons to toss everything gently but thoroughly so every leaf is coated.
-
10
Transfer the salad to a serving platter. Sprinkle the toasted rice powder over the top just before serving to maintain its crunch.
💡 Chef's Tips
Don't skip the resting time for the beef; if you cut it too soon, the juices will run out and make the salad soggy. For the most tender bite, always slice the beef against the grain at a slight diagonal. If you can't find toasted rice powder, make your own by toasting raw glutinous rice in a dry pan until golden and grinding it in a mortar and pestle. To reduce the bite of raw red onions, soak the slices in ice water for 5 minutes, then drain and pat dry before adding to the salad. Adjust the 'Bird's Eye' chilies carefully—these tiny peppers pack significant heat; start with two if you prefer a milder experience.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice or sticky rice to soak up the extra dressing. Pair with crisp, cold lettuce leaves (like Butter or Iceberg) to use as wraps for the beef. A cold, light lager or a crisp Riesling balances the heat and acidity perfectly. Serve as part of a larger Thai feast alongside a green curry or Pad Thai. Garnish with extra lime wedges for those who love an extra hit of citrus.