📝 About This Recipe
Yam Nua is a vibrant masterpiece of Thai street food culture, balancing the 'four pillars' of Thai flavor: salty, sour, sweet, and spicy. This refreshing salad features succulent, medium-rare grilled beef tossed with crunchy garden vegetables and a punchy lime-chili dressing that awakens every taste bud. It is the ultimate light yet satisfying meal that brings the bustling energy of a Bangkok night market right into your kitchen.
🥗 Ingredients
The Beef
- 1 lb Sirloin or Ribeye Steak (high quality, at least 1-inch thick)
- 1 tablespoon Thin Soy Sauce (Thai brand preferred)
- 1 teaspoon Vegetable Oil (for searing)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dressing (Yam Sauce)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 2.5 tablespoons Fish Sauce (premium quality)
- 1 tablespoon Palm Sugar (finely shaved; substitute brown sugar if needed)
- 3-5 pieces Thai Bird's Eye Chilies (finely minced; adjust to heat preference)
- 2 cloves Garlic (minced into a paste)
The Salad Mix
- 3 pieces Shallots (peeled and very thinly sliced)
- 1/2 cup Cherry Tomatoes (halved)
- 1/2 cup Cucumber (seeded and sliced into half-moons)
- 2 stalks Chinese Celery (cut into 1-inch pieces; can sub regular celery leaves)
- 1/2 cup Fresh Mint Leaves (whole leaves)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Red Onion (thinly sliced)
👨🍳 Instructions
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1
Pat the steak dry with paper towels. Rub with the soy sauce, black pepper, and a teaspoon of oil. Let it sit at room temperature for 15 minutes to ensure even cooking.
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2
Prepare the dressing by whisking together the lime juice, fish sauce, and shaved palm sugar in a small bowl until the sugar is completely dissolved.
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3
Stir the minced Thai chilies and garlic paste into the dressing. Taste it—it should be a sharp, balanced explosion of salty, sour, and spicy. Set aside.
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4
Heat a heavy cast-iron skillet or grill pan over high heat until it begins to smoke slightly.
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5
Place the steak in the hot pan. Sear for about 3-4 minutes per side for medium-rare. You want a deep brown crust (Maillard reaction) while keeping the center tender and pink.
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6
Remove the steak from the pan and transfer to a cutting board. Crucially, let it rest for at least 5-8 minutes to allow juices to redistribute.
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7
While the meat rests, prepare your vegetables. Slice the shallots, cucumbers, and tomatoes, and pick the herb leaves.
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8
Slice the rested beef against the grain into thin, bite-sized strips. Collect any juices that escape on the cutting board and stir them into your dressing for extra flavor.
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9
In a large mixing bowl, combine the sliced beef, shallots, red onion, cucumber, and tomatoes.
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10
Pour the dressing over the ingredients and toss gently but thoroughly to ensure every piece of beef is coated.
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11
Add the fresh mint, cilantro, and Chinese celery. Toss one last time very briefly—herbs should stay bright and not wilted.
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12
Transfer to a serving platter immediately. Garnish with a few extra mint leaves and serve while the beef is still slightly warm and the vegetables are cold and crisp.
💡 Chef's Tips
Use 'Against the Grain' slicing for the beef to ensure every bite is melt-in-your-mouth tender. If palm sugar is too hard, microwave it for 10 seconds to soften it before measuring. For an authentic smoky crunch, add a tablespoon of toasted rice powder (Khao Khua) just before serving. Don't dress the salad until the very moment you are ready to eat, or the salt will draw water out of the vegetables and make it soggy. Adjust the heat by removing chili seeds if you prefer a milder experience, or double the chilies for a true Thai street-level kick.
🍽️ Serving Suggestions
Serve with a side of warm sticky rice to soak up the delicious spicy-lime dressing. Pair with ice-cold Thai lager or a crisp Riesling to balance the heat of the chilies. Include a side of raw cabbage wedges or long beans to provide a cooling crunch between bites. Serve as part of a larger Thai feast alongside a green curry or Pad Thai.