Traditional recipes

Spicy Thai Beef Salad with Mizuna (Yam Neua)

Spicy Thai Beef Salad with Mizuna (Yam Neua)

The summer going into my junior year of high school, I spent six weeks traveling around Thailand. All I remember is that my dad didn’t want me to go, which turned my idea into an obsession.

That was eight years ago, and I have been plotting my return ever since. Until I can carve out a chunk of time to rival my first excursion, I’ve been channeling my interest in Thai culture into the constant cooking and eating (well, mainly eating) of the country’s food. I took my first cooking class ever in Chiang Mai, and when I returned home, I continued to practice my Pad Thai, Spring Rolls, Chicken with Cashew Nuts, Green Curry, and Papaya Salad with the little twine-bound cookbook we had been given at the end of the course.

The few dishes not included in its pages were some of my favorites: spicy meat salads like Laab and Yam Neua from Isaan, where I spent two weeks living with a family in a small rice-farming village. Luckily, the flavors could live on in my mind through the many sub-par Thai take-out joints on St. Mark’s Place. But recently, thanks to a contest for your Best Beef Salad on Food52, I began experimenting with a bastardized version of my two favorites — Green Papaya Salad (Som Tum) and Spicy Beef Salad (Yam Neua). The two are usually eaten in tandem at the table, alternated between mouthfuls of sticky rice, and are dressed with the classic Thai combination of lime juice, fish sauce, sugar, and just as much chile as you can stand.

Both Som Tum and Yam Neua are usually set atop a small bed of undressed shredded lettuce, which acts more like a garnish than a base. I chose to use mizuna, which is normally found in Japanese cooking, to give the beef an extra peppery bite. — Phoebe

Ingredients

For the dressing:

  • 2 cloves garlic, pushed through a press
  • 2-3 teaspoons Sriracha (or you can use minced Thai chilies)
  • ½ teaspoon chili powder
  • 2 tablespoon sugar
  • 5 tablespoon fish sauce
  • 3 limes, juiced
  • ½ tablespoon sesame oil

For the salad:

  • ¾ pound flank steak
  • Salt
  • Freshly ground pepper
  • Oil, for grill pan
  • ¼ cup fresh mint leaves, coarsely chopped
  • ¼ cup cilantro leaves, coarsely chopped
  • 1 shallot, sliced very thin
  • ½ pint cherry tomatoes
  • ¼ cup chopped unsalted roasted peanuts
  • 3-5 ounces mizuna (or baby arugula)

Directions

For the dressing:

In a small bowl, combine all ingredients and set aside.

For the salad:

Trim off any excess fat from the steak and season it well with salt and pepper on both sides. Brush a ridged indoor grill pan with oil and set it over a high flame. When the pan is hot, set the steak down diagonally on the pan and cook until dark marks have formed. On the same side, shift the steak so it lies on the opposite diagonal of the pan. This will create a beautiful cross-hatch. Repeat on the other side, and cook until medium rare (when the meat has firmed up, but still has some give when prodded). Cover the steak with tin foil and set aside to rest for at least 15 minutes.

In the meantime, combine the fresh herbs, shallot, tomatoes, and half of the peanuts in a medium mixing bowl.

One the meat has properly rested, transfer it to a cutting board and slice it into thin strips on a diagonal (your knife should be positioned at a 45 degree angle).

Toss the meat together with the salad mixture and the dressing.

To serve, create a large bed of mizuna on two plates, and top each with a large helping of beef salad (making sure to keep some of the liquid). Garnish with the remaining peanuts and a few leaves of cilantro.


Spicy Thai Beef Salad Recipe (Laab Neua)

Our recipe for the popular dish of Laab is a delicious Thai spicy meat salad which originates from the North East of Thailand (the Isan region).

Preparation is quick & simple. Traditionally served with tasty, chewy steamed sticky rice but goes equally well with Thai jasmine rice and accompanied with other Thai dishes (particularly Isan-style dishes) and plenty fresh vegetables for a rounded meal.

Laab is traditionally served very spicy and sour but the recipe here is moderate in heat. Add or subtract seasoning as desired, tasting as you mix. Add more fish sauce, lime juice, or chile peppers to taste. Serve hot or at room temperature.


Thai Beef Salad (Yum Nua) ยำเนื้อ

Thai beef salad or Yum Nua is one of the typical dishes that you can find in many Thai restaurants. It is a very delightful, colorful dish, and it tastes so good. If you are a person who loves spicy and savory food, the food that stimulates your saliva glands, this is the recipe for you.

What is Thai beef salad?

It is cooked sliced steak, tossed in spicy lime dressing. Some recipes would grill the meat which is a really good way to do especially when you grill it with charcoal. The meat will have a smoky flavor in it. But we're living in an apartment, and they do not allow us to grill on the patio, so I decided to cook my steaks on the stove which is very easy and convenient. I cut the steaks about one inch thick. I spray olive oil over a pan and cook the steaks around five minutes on each side so my steaks come out medium rare.

To make the spicy lime dressing is very easy. The dressing needs only four ingredients which are fresh Thai chilis or Bird eye chilis, fresh lime juice, fish sauce, and Stevia.

The other things, (ingredients) that make Thai beef salad so wonderful are fresh herbs, vegetables, and fruits we put in it. In this recipe, we have mint leaves, cilantro, green onions, red onions, sweet tomatoes, and seedless cucumber. I really recommend the seedless cucumber over the regular cucumber and the reason is the regular cucumber contains more water in it than the seedless one. I do not want any liquid from the regular cucumber watering down my salad dressing.

Pouring dressing over ingredients

Thai beef salad is one of the Thai foods that I can honestly eat it every single day. I love the fact that the recipe is very palatable, and it is fresh and light. The meat is tender and juicy, the other fresh ingredients are so crunchy and aromatic. All the ingredients in the recipe are such perfect compliments to each other that they make the dish is so outstanding.


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Steps

In a small bowl, combine 3 Tbsp fish sauce, 1 Tbsp lime juice and 2 cloves smashed garlic. Place the flank steak in a shallow dish and pour the marinade over it evenly. Cover, and marinate at room temperature for 30 minutes.

While the meat marinates, slice your veggies. Combine cucumbers, tomatoes, red onion, basil, cilantro and mint in a medium bowl. Toss with a sprinkling of sea salt to draw out the liquid.

Prepare a hot grill or a stovetop grill pan (I used a cast-iron skillet, because that's what I had). Remove meat from marinade and grill for 4-5 minutes per side until it's well seared but still very pink in the center. Let the meat rest on a cutting board for 10 minutes while you prepare the dressing.

In a small bowl, combine the remaining fish sauce, lime juice, crushed garlic, lemongrass, and chile paste.

Slice the meat against the grain into thin slices. Drain any excess liquid from the vegetables. Just before serving, gently toss the meat, vegetables and dressing. You may need to grain excess liquid once again before plating.


Yam Nua Spicy Thai Beef Salad Recipe

We love this salad. One of the signs of an excellent restaurant in Chiang Rai is that they can do this well.

  • thai
  • beef
  • salad
  • limey
  • zesty
  • spicy
  • yummy
  • saute
  • thai
  • thai
  • beef
  • salad
  • limey
  • zesty
  • spicy
  • yummy
  • saute
  • thai

Schedule your weekly meals and get auto-generated shopping lists.

  • 8 ounces lean beef
  • 1/4 cup thinly sliced onion
  • 2 tomatoes, wedged
  • 1/2 cup sliced cucumbers
  • 1/4 cup thinly sliced Thai chili peppers (red or green, mild or spicy, based on your preference, other chilies can be substituted)
  • INGREDIENTS - Sauce
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1 tablespoons sweet soy sauce (or use 1/2 Soy & 1/2 Molasses)
  • 3 tablespoons minced garlic
  • 3 tablespoons minced fresh ginger
  • 3 tablespoons chopped cilantro
  • 1/4 cup chopped green onion
  • 1/4 cup chopped shallots
  • 1 tablespoon sesame oil
  • 1 tablespoon chili oil

Ingredients

  • 8 ounces lean beefshopping list
  • 1/4 cup thinly sliced onionshopping list
  • 2 tomatoes, wedged shopping list
  • 1/2 cup sliced cucumbersshopping list
  • 1/4 cup thinly sliced Thai chili peppers (red or green, mild or spicy, based on your preference, other chilies can be substituted) shopping list
  • INGREDIENTS - Sauce shopping list
  • 1/4 cup fish sauceshopping list
  • 1/4 cup lime juiceshopping list
  • 1 tablespoons sweet soy sauce (or use 1/2 Soy & 1/2 molasses) shopping list
  • 3 tablespoons minced garlicshopping list
  • 3 tablespoons minced fresh gingershopping list
  • 3 tablespoons chopped cilantroshopping list
  • 1/4 cup chopped green onionshopping list
  • 1/4 cup chopped shallotsshopping list
  • 1 tablespoon sesame oilshopping list
  • 1 tablespoon chili oilshopping list

How to make it

  • Grill the beef and slice into very thin slices.
  • Combine the salad ingredients.
  • Mix the sauce separately then pour over the salad.
  • Toss the salad.
  • Serve each serving over a large lettuce leaf.
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i really crave for this. even though the spiciness is with it.

visiting from philippines. support back: http://ohbite.blogspot.com/2012/01/thailand-terrific-magical-ride-of-nam.html

The Cook

The Rating

Absolutely tongue=tingling.I loved it! Thanks

i really crave for this. even though the spiciness is with it.

visiting from philippines. support back: http://ohbite.blogspot.com/2012/01/thailand-terrific-magical-ride-of-nam.html

The dressing was awesome. I didnt have sweet soy sauce, or molasses, but i used half soy half honey instead and it came out tasty enough.


Thai Beef Salad, 'Yum Nuea'

One of our favorite recipes, the meat is barbequed then tossed with a delicious mixture of sweet, sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine rice, but it's also delicious with sticky rice (soaking up the sauce).

Yam nuea literally means "tossed beef". This is a simple beef "salad", and can be eaten hot or cold. This should be on the hot side of neutral, but really is more spicy than "hot". It is normal to add sunstantial amounts of hot condiments to it to suit yourself (see the section on condiments below).

Ingredients

Ingredients

Ingredients For Salad

  • 1/4 Cup Sliced Onions, Separated
  • 2 Tomatoes, Wedged
  • 1/4 Cup Sliced Cucumber
  • 1/4 Cup Thai Chile Peppers, thinly sliced

Ingredients For Sauce

  • 1/4 Cup Fish Sauce
  • 1/4 Cup Lime Juice
  • 1 Tablespoon Sweet Dark Soy Sauce
  • 3 Tablespoons Minced Garlic
  • 3 Tablespoons Minced Ginger
  • 3 Tablespoons Chopped Coriander/Cilantro (including the roots)
  • 1/4 Cup Chopped Green Onions (spring onions)
  • 1/4 Cup Chopped Shallots (small red or purple onions)
  • 1 Tablespoons Sesame Oil
  • 1 Tablespoon Roasted Chili Oil

Ingredients For Namprik Narok

  • Oil to Deep Fry
  • 2 Pounds Filleted White Fleshed Freshwater fish
  • 2 Cups Thai Chile Peppers
  • 1/2 Cup Garlic
  • 1/2 Cup Shallots
  • 3 Tablespoons Shrimp Paste
  • 1/4 Cup Fish Sauce
  • 4 Tablespoons Palm Sugar

Method for Thai Beef Salad, 'Yum Nuea'

Start with 1 lb beef such as top sirloin, what we used in this recipe.

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix the sauce and toss the whole.

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish.

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one part fish sauce and one part hot mustard.

Another dipping sauce is the following (known as nam prik narok in Thai, it is translated as "Hell Fire Sauce" in English).

Method For Namprik Narok

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

Variants: This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienned vegetable mix in place of the meat.


10 ounces top round beef
1/4 cup cucumber, cut in half, lengthwise then thin crosswise
1/4 red or yellow onion, cut like the cucumber
1 1/2 tablespoon lime juice
1 1/2 tablespoon fish sauce (nam pla)
1 teaspoon sugar
1 teaspoon chili pepper, finely chopped-to taste
1/4 cup tomato, diced
2 tablespoons cilantro leaves, chopped

Charcoal grill beef over medium-high heat for 2-3 minutes on each side or until medium rare. Slice beef thinly, across the grain, into bite size pieces. Add the rest of the ingredients and mix well. Garnish with chopped cilantro leaves. Serve on fresh iceberg or romaine lettuce bed with or without steamed sticky rice.


Yam Neua (Thai Spicy Beef Salad)

One of my favorite Thai dishes is Yam Neua (a.k.a. “Spicy Beef Salad”). I guess I was spoiled when I lived in the Los Feliz/Silverlake area of Los Angeles many years back… Being that close to Thai town, it was always possible to get excellent Thai food, even later than 2am. Now that we live in San Diego… well, there are plenty of Thai restaurants, but none as good as the ones in Thai Town. Most of the Thai restaurants around here are mediocre, watered down Americanized versions of Thai food. Sure, there are a few really good Thai places around… but they require at least a 30 minute drive, and at the end of the day, I’m just too tired (and hungry!) to venture that far.

After an exhaustive internet search of good recipes for Yam Neua, I finally experimented enough and found the right combination of ingredients that works best for me. While many online recipes I found use only lime juice for acidity, I like the addition of a little bit of apple cider vinegar for just a little extra kick. If you prefer the more traditional version, substitute the vinegar with extra lime juice instead. You can also use fresh, uncooked shallots (or even sliced red onions) in the salad – but I’m not a big raw onion fan, so I prefer to mellow the flavor with cooking. But if you like the flavor and taste of raw onions, go ahead and leave them uncooked.

  • 5 oz. beef tenderloin, sliced
  • 12 oz. romaine lettuce
  • 1 cucumber, sliced
  • 1 carrot, grated
  • 1/4 c. mint leaves, chopped
  • 1/4 c. cilantro leaves, chopped
  • 1 large shallot, sliced
  • 2 T. soy sauce
  • 2 T. fish sauce
  • 2 T. apple cider vinegar
  • 1 T. sugar
  • 1 tsp. red pepper flakes
  • 1/2 tsp. white pepper
  • 2 cloves garlic, minced
  • 1/4 c. lime juice
  • 3 T. fish sauce
  • 2 T. apple cider vinegar
  • 1 T. soy sauce
  • 1/2 tsp. white pepper powder
  • 1-3 tsp. red pepper flakes
  • 1 clove garlic, minced
  • 2-3 tsp. sugar

1. Combine marinade ingredients in a small bowl with the sliced beef tenderloin. Allow meat to marinade about 30 minutes to 1 hour.

2. Mix all the dressing ingredients together and set aside. Use up to 3 tsp. of red pepper flakes if you like it really spicy, about 1 tsp. of red pepper flakes is enough to make it about medium-spicy.

3. Arrange the lettuce, cucumbers, carrots, and mint on a serving platter.

4. Heat 1 T. of oil in a cast iron pan over high heat. Cook the sliced shallot for about 30 seconds. (Or if you prefer raw onion flavor, just scatter the raw shallots or red onions over the lettuce instead of cooking it.)

5. Add the meat to the pan, and cook over high heat until done.

6. Right before serving, remove the meat from the pan with a slotted spoon, and place over the lettuce. Pour the dressing over the salad, and top with cilantro.


Thai Beef Salad, 'Yum Nuea'

One of our favorite recipes, the meat is barbequed then tossed with a delicious mixture of sweet, sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine rice, but it's also delicious with sticky rice (soaking up the sauce).

Yam nuea literally means "tossed beef". This is a simple beef "salad", and can be eaten hot or cold. This should be on the hot side of neutral, but really is more spicy than "hot". It is normal to add sunstantial amounts of hot condiments to it to suit yourself (see the section on condiments below).

Ingredients

Ingredients

Ingredients For Salad

  • 1/4 Cup Sliced Onions, Separated
  • 2 Tomatoes, Wedged
  • 1/4 Cup Sliced Cucumber
  • 1/4 Cup Thai Chile Peppers, thinly sliced

Ingredients For Sauce

  • 1/4 Cup Fish Sauce
  • 1/4 Cup Lime Juice
  • 1 Tablespoon Sweet Dark Soy Sauce
  • 3 Tablespoons Minced Garlic
  • 3 Tablespoons Minced Ginger
  • 3 Tablespoons Chopped Coriander/Cilantro (including the roots)
  • 1/4 Cup Chopped Green Onions (spring onions)
  • 1/4 Cup Chopped Shallots (small red or purple onions)
  • 1 Tablespoons Sesame Oil
  • 1 Tablespoon Roasted Chili Oil

Ingredients For Namprik Narok

  • Oil to Deep Fry
  • 2 Pounds Filleted White Fleshed Freshwater fish
  • 2 Cups Thai Chile Peppers
  • 1/2 Cup Garlic
  • 1/2 Cup Shallots
  • 3 Tablespoons Shrimp Paste
  • 1/4 Cup Fish Sauce
  • 4 Tablespoons Palm Sugar

Method for Thai Beef Salad, 'Yum Nuea'

Start with 1 lb beef such as top sirloin, what we used in this recipe.

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix the sauce and toss the whole.

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish.

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one part fish sauce and one part hot mustard.

Another dipping sauce is the following (known as nam prik narok in Thai, it is translated as "Hell Fire Sauce" in English).

Method For Namprik Narok

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

Variants: This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienned vegetable mix in place of the meat.


Watch the video: Πικάντικα Μοσχαρίσια Σουβλάκια Επ. 18. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).