Yum Nua (Thai beef salad)

Step 1/4

• 1 tbsp sticky rice
• 1½ tsp lemongrass
• ½ tbsp soy sauce
• 200 g flank steaks
• 1 tbsp fish sauce
• ½ tbsp palm sugar
• 1 tbsp lime juice
• pepper

• cutting board
• knife
• plate
• bowl (small)
• whisk

Toast sticky rice in a fry frying pan over medium-low heat for approx. 25 – 30 min., or until it smells nutty and turns light golden brown; set aside to cool. For the steak marinade, break half the lemongrass stalks and mince, then mix with soy sauce and season with freshly ground pepper. Marinate beef steaks in the lemongrass sauce for approx. 30 min. For the dressing, mix the fish sauce, palm sugar, and lime juice, whisking until the sugar dissolves.

Step 2/4

• lemongrass
• ½ cucumber
• 80 g cherry tomatoes
• ½ red onion
• ½ Thai chili
• 15 g mint
• 15 g cilantro

• bowl (large)

Slice the remaining lemongrass stalks into fine rings and add to a large mixing bowl. Half and remove the seeds of the cucumber and cut it into bite size pieces, then add to the mixing bowl. Halve cherry tomatoes, thinly slice red onion, and slice Thai chili and add all to the bowl. Tear mint leaves and cilantro leaves (with stems) into the same bowl.

Step 3/4

• vegetable oil (for frying)

• cast iron pan
• tongs

Heat a cast iron pan with some vegetable oil over medium heat. Add the steaks, making sure to brush away any lemongrass bits from the marinade, and fry on each side for approx. 3 min., or until steaks are medium or medium rare. Transfer to a cutting board and let rest for at least 5 – 10 mins. Once rested, slice thinly, against the grain, into slices approx. ½ cm / ¼-in. thick.

Step 4/4

• fish sauce
• rice (cooked, for serving)

• food processor

Transfer cooled, toasted rice to a food processor or spice grinder and blend into a coarse powder. Add to the large bowl with tomatoes and herbs. Mix in the beef and dressing and toss to combine. Let sit for approx. 5 min., adding more fish sauce to taste. Serve with hot, cooked rice and enjoy!

Enjoy your meal!