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Thai Spicy Steak Salad (Yum Neua Yang)

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Ingredients

Adjust Servings:
STEAK:
400 g Beef стейк
Salt
Grounded black pepper
Vegetables and herbs:
300 g Cherry tomatoes
200 g Cucumber
2 tbsp Chives
1/2 bundle Coriander leaves
1/4 Onion
1/2 Celery rib inner ribs
1 tbsp Celery leaves
2 tbsp Mint fresh optionally
1 tbsp Peanut toasted
dressing:
2 tbsp Lime juice
1 pcs Thai chilli
1.5 tbsp Fish sauce
2 tsp Palm sugar or brown sugar

Thai Spicy Steak Salad (Yum Neua Yang)

Features:
  • Dairy-Free
  • Gluten-Free
  • 20 min
  • Serves 2
  • Easy

Ingredients

  • STEAK:

  • Vegetables and herbs:

  • dressing:

Directions

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This salad is refreshing and nutritious at the same time. As any Thai dish, this salad boasts the perfect combo of sour lime, spicy chili and onion, refreshing herbs and veggies, and sweet palm sugar. Warm steak and crispy peanuts add the finishing touch to this bright and vivid salad.

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Steps

1
Done

STEAK

Take your steak out of the fridge beforehand to bring it to room temperature. Season it with salt and pepper and sear in oil over medium heat. Transfer to a plate, loosely cover with foil and let stand for 10 min.

2
Done

DRESSING

Grate the palm sugar with a fine grater or use brown or coconut sugar instead. Slice the chili pepper into rings and add to the sugar. Add the fish sauce and lime juice. Mix until the sugar is completely dissolved.

3
Done

VEGETABLES AND HERBS:

Cut the onion into thin semi-circles, cherry tomatoes - into quarters, cucumbers - into thin circles, and celery - into thin strips.
Finely chop the chives, and separate the coriander leaves from the stems. Combine everything together.
Coarsely chop the toasted peanuts.

4
Done

Arrange the veggies and herbs on the plates. Top with sliced steak. Drizzle with the dressing and sprinkle with chopped peanuts and serve.

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