Thai Beef Salad with Seared Rump
Introduction
Thai beef salad, known in Thailand as yum nua, is seared steak sliced thinly and tossed with fresh herbs, crunchy vegetables and a sharp dressing of lime juice, fish sauce, palm sugar and chilli.
It is hot, sour, salty and sweet all at once, and the beef is the star.
A grass-fed rump steak cut from the rostbiff has the flavour and texture to stand up to the dressing, and searing it hard, then slicing it thinly across the grain, keeps every piece tender and pink.
Ingredients
For 4 servings
- 600ggrass fed rump steakabout 3cm thick, cut from the rostbiff or rump
- 1 tbspfish saucesteak marinade
- 1 tspbrown sugarsteak marinade
- freshly ground black peppersteak marinade
- 1 tbspvegetable oil
- 60mllime juiceabout 3 limes (dressing)
- 2 tbspfish saucedressing
- 1 tbspgrated palm sugaror brown sugar (dressing)
- 1 to 2red bird's eye chilliesfinely chopped (dressing)
- 1garlic clovefinely grated (dressing)
- 1 cupmint leaves
- 1 cupcoriander leaves
- 1/2 cupThai basil leaves
- 1Lebanese cucumberhalved and sliced
- 250gcherry tomatoeshalved
- 3red Asian shallotsthinly sliced, or 1/2 red onion
- 2baby cos lettucesleaves torn
- 1/4 cuproasted peanutschopped, optional
- 1 tbsptoasted rice powderoptional
Utensils
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- Heavy-based frying pan or BBQ grill plate
- Digital probe thermometer
- Tongs
- Sharp knife and chopping board
- Small bowl and spoon
- Large salad bowl
- Mortar and pestle, optional
Cooking Steps
Marinate the steak
Pat the steak dry and rub it with the fish sauce, brown sugar and a good grind of pepper. Leave it for 15 to 20 minutes while you prepare the dressing and salad.
Make the dressing
Stir the lime juice, fish sauce, palm sugar, chilli and garlic together until the sugar dissolves. Taste and adjust so it is sour, salty, sweet and hot in balance.
Sear the steak
Heat a heavy frying pan or BBQ grill plate over high heat until very hot. Brush the steak with the oil and sear for 3 to 4 minutes per side, turning once or twice, until well browned and a probe in the centre reads 56 to 58C for medium rare.
Rest the beef
Move the steak to a board and rest it for 8 to 10 minutes. Pour any resting juices into the dressing.
Prepare the salad
Toss the lettuce, cucumber, tomatoes, shallots, mint, coriander and Thai basil in a large bowl.
Slice and toss
Slice the steak thinly across the grain, about 5mm thick. Add it to the salad with most of the dressing and toss gently, then scatter over the peanuts and toasted rice powder, if using. Serve with the remaining dressing on the side.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What are the ingredients in a Thai beef salad? +
A Thai beef salad combines seared, thinly sliced beef with fresh herbs such as mint, coriander and Thai basil, crunchy cucumber, cherry tomatoes, red shallots and lettuce. The dressing is lime juice, fish sauce, palm sugar, chilli and garlic. Roasted peanuts and toasted rice powder are common extras that add crunch and a nutty finish.
What dressing goes best with Thai beef salad? +
The classic dressing is lime juice, fish sauce and palm sugar with fresh chilli and garlic, balancing sour, salty, sweet and hot. Use roughly 3 parts lime juice to 2 parts fish sauce and 1 part sugar, then adjust to taste. Stir in the resting juices from the steak for extra depth and a savoury finish.
What is the best cut of beef for Thai beef salad? +
Rump is the best value cut for Thai beef salad, with plenty of flavour and a texture that slices cleanly once rested. Cook it as one thick steak to medium rare. Scotch fillet gives a richer, more marbled result and eye fillet the most tender, while flank steak also works if you slice it very thinly across the grain.
What should I marinate beef in for Thai beef salad? +
A simple marinade of fish sauce, a little brown or palm sugar and black pepper is all the beef needs. Rub it on 15 to 20 minutes before cooking to season the surface and help it caramelise. Avoid long marinades with lots of lime juice, because the acid can turn the surface of the beef soft and mushy.
How do you cook the steak for Thai beef salad? +
Sear a 3cm thick rump steak in a very hot pan or on a BBQ grill for 3 to 4 minutes per side, until a probe reads 56 to 58C for medium rare. Rest it for 8 to 10 minutes, then slice it about 5mm thick across the grain and toss it through the salad while it is still slightly warm.
