Thai beef salad
Indulge in a refreshing and vibrant Thai beef salad made with tender strips of beef, crisp green beans, juicy cherry tomatoes, and crunchy mung beans. This salad is bursting with flavors from fresh coriander, spearmint, and shallots, topped with roasted peanuts for an extra crunch. A delightful dressing of soy sauce, fish sauce, sugar, and fiery red chili peppers perfectly balances the heat and sweetness. Perfect for a light lunch or dinner, this Thai-inspired dish is sure to become a favorite.
- 03 May 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Thai Beef Salad, also known as 'Yum Nua,' is a beautifully balanced dish that combines the savory flavors of beef with the refreshing and crisp elements of fresh vegetables and herbs. This recipe brings together a delightful mix of aromas and textures that will tantalize your taste buds. Whether you're planning a family dinner or a casual gathering with friends, this colorful and spicy dish is sure to impress.
Ingredients:
Instructions:
- Preheat your grill or a pan on medium-high heat.
- Season the beef with a pinch of salt and pepper.
- Grill or sear the beef for 4-5 minutes on each side (medium-rare), adjusting the time based on your preferred level of doneness.
- Remove the beef from heat and let it rest for 10 minutes before slicing it thinly against the grain.
- Bring a small pot of water to a boil.
- Add the green beans and blanch for 2-3 minutes until they are bright green and slightly tender.
- Immediately transfer the beans to a bowl of ice water to stop the cooking process and maintain their vibrant color.
- Drain and set aside.
- Halve the cherry tomatoes.
- Rinse and drain the mung beans.
- Roughly chop the coriander and spearmint leaves.
- Thinly slice the shallots.
- Slice the red hot chili peppers into thin rounds (remove seeds if you prefer less heat).
- In a dry pan over medium heat, toast the peanuts for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant.
- Let them cool slightly and then roughly chop.
- In a small bowl, mix together the soy sauce, fish sauce, and sugar until the sugar is dissolved.
- In a large salad bowl, combine the sliced beef, blanched green beans, cherry tomatoes, mung beans, coriander leaves, spearmint leaves, sliced shallots, and chili peppers.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle the toasted peanuts on top.
- Serve immediately to enjoy the fresh flavors. This salad pairs well with a side of jasmine rice or can be enjoyed on its own as a light meal.
Tips:
- Choosing the Beef: Opt for a tender cut of beef such as sirloin or flank steak. Ensure to cook it medium-rare to maintain juiciness and flavor.
- Prepping the Vegetables: Slice the green beans and cherry tomatoes into bite-sized pieces for easier eating. Blanch the green beans briefly in boiling water to maintain their color and crunch.
- Balancing the Dressing: Adjust the amount of chili peppers based on your spice tolerance. Taste the dressing before mixing it with the salad, and feel free to add more sugar, soy sauce, or fish sauce to suit your preference.
- Fresh Herbs: Use fresh coriander and spearmint leaves for the best flavor. Roughly chop them to release their aroma and mix well with the other ingredients.
- Peanut Crunch: Lightly toast the peanuts in a dry pan to enhance their nuttiness before adding them to the salad.
- Serving Suggestions: Serve the Thai Beef Salad immediately after preparing to enjoy the freshest taste and texture. It can be enjoyed on its own or as part of a larger Thai-inspired meal.
Congratulations! You've successfully made a delicious Thai Beef Salad. The blend of succulent beef, fresh vegetables, and aromatic herbs creates a harmonious and satisfying dish. It’s perfect as a light meal or a refreshing side salad. Enjoy the vibrant flavors and take note of any adjustments you’d like to make for next time. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 4.66g | 12% |
| Sugar 16g | 17% |
| Fat | |
| Fat 27g | 32% |
| Saturated 9g | 31% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 160mg | 29% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.69mg | 41% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 2.27ug | 95% |
| Vitamin C 50mg | 57% |
| Vitamin E 2.31mg | 15% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 4.65mg | 42% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 860mg | 25% |
| Selenium, Se 33ug | 63% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 9mg | 82% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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