Thai- Style Beef Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 x 13⁄4- pound Flank Steak
Creole Seasoning
1/4 cup Olive oil
1 tablespoon Worcestershire sauce
2 tablespoons Jasmine rice
1/4 cup Vietnamese fish sauce
6 tablespoons Lime juice
1/4 cup thinly sliced Green onion tops
1/4 cup thinly sliced Shallots
1/4 cup chopped fresh Cilantro
1/4 cup chopped fresh Mint
2 teaspoons White sugar
1 teaspoon crushed Red Peppers
4 cups thinly sliced Napa cabbage
2 cups thinly sliced Red cabbage
1 Cucumber halved lengthwise and thinly sliced for dressing

Thai- Style Beef Salad

Cuisine:

    Sticky spicy beef salad for the summer

    • 3 hours and 10 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    This classic Thai beef salad (yum nua) is one of the most know salads in Thailand and is so simple to make. The steak is tossed with cucumber, tomato, cabbage, shallot, fresh chili, and fragrant herbs. With these key ingredients, you can taste the full flavor of an authentic Thai salad. It is also the perfect option for a low-carb and gluten-free salad.

    Featured image:
    Thai style BeefSalad
    by Tash Shan @ flickr

    Steps

    1
    Done

    Season the flank steak with creole seasoning on both sides, then place the steak in a large resealable plastic bag. Add the olive oil and the Worcestershire sauce and seal the bag.

    2
    Done

    Marinate in the refrigerator for at least 4 hours or overnight.

    3
    Done

    Preheat a grill or broiler to medium-high heat.

    4
    Done

    Place the jasmine rice in a small skillet and boil it for 6 to 7 minutes over medium-high heat while constantly stirring until it is toasted, golden brown, and fragrant.

    5
    Done

    Transfer the rice to a plate, let it cool, place it in a clean coffee grinder or spice mill, and process it to a fine powder. Set the rice powder aside.

    6
    Done

    Remove the steaks from the marinade and grill them for 3 to 4 minutes on each side for medium-rare.

    7
    Done

    Remove the steaks from the grill and let them rest for 10 minutes.

    8
    Done

    Thinly slice the steak against the grain and reserve any accumulated juices.

    9
    Done

    Place the fish sauce, lime juice, steak juices, green onions, shallots, cilantro, mint, ground jasmine rice, sugar, and crushed red pepper in a bowl, and whisk to combine.

    10
    Done

    Combine the cabbages with 3 tablespoons of the dressing in a large bowl, toss well and arrange on a platter.

    11
    Done

    Toss the steak with the remaining dressing, arrange the steak slices, and dress over the cabbage and garnish with fresh cucumber slices.

    12
    Done

    Serve immediately!

    Grilled fish tacos with roasted chile and avocado salsa
    previous
    Grilled fish tacos with roasted chile and avocado salsa
    Grilled Corn and Crab Salad with Raspberries
    next
    Grilled Corn and Crab Salad with Raspberries
    Grilled fish tacos with roasted chile and avocado salsa
    previous
    Grilled fish tacos with roasted chile and avocado salsa
    Grilled Corn and Crab Salad with Raspberries
    next
    Grilled Corn and Crab Salad with Raspberries