Yum Nua – Tangy, Fiery Thai Beef Salad

Yum Nua – Tangy, Fiery  Thai Beef Salad

This week’s meal prep I was inspired by one of my favorite dishes that I typically purchase from my local Thai restaurant. Thai is one of my favorite cuisines because it’s extremely flavorful and I love the spicy chilis. The flavors of this dish will stay with you and the steak has enough protein to keep you full and satisfied.

The marinade on the steak with fish sauce and in the dressing is a pungent punch that will stick with you. Do not fear the fish sauce if you don’t like fishy flavors. Once mixed with everything you may only notice the tanginess it provides. If you have ever had fish sauce in anything, you probably know what I’m talking about. A little bit goes a long way.

This recipe has my tweaks on it, it’s not traditional in any way. The flavors were on point with what I get from my Thai restaurant. The only thing I would do differently is use palm sugar. I substituted brown sugar in the recipe and I think it would have just taken the flavors to the next level.

It’s always difficult trying to recreate a dish that you get from a restaurant. They’re the professionals who make the dishes we love and keep coming back for. If you’re looking for a delicious, filling, entrée size salad then I hope you give this one a try.

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Thai Beef Salad

  • 2 lb. Dry aged Top Sirloin
  • 3 cloves Garlic, minced
  • 2 ea. Thai bird chili, sliced
  • Mini Bell Peppers, seeds removed, sliced
  • Green onions, sliced
  • Mixed Greens, enough to fill 4 meal prep containers
  • Cherry Tomatoes, sliced
  • 1 whole English Cucumber, de-seeded, sliced

Marinade:

  • 1 tbsp fish sauce
  • 1 tsp shaved palm sugar or light brown sugar
  • ½ tsp ground black pepper

Dressing:

  • 3 tbsp fish sauce
  • 1 Tbsp. Soy Sauce low sodium
  • 2 tbsp shaved palm sugar or brown sugar
  • 1 small shallot, minced
  • 2 Tbsp lime juice
  • 1 Thai chili
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Directions

  1. In a bowl combine the marinade, add steaks and coat. Set aside for 10-15 minutes
  2. In a separate bowl, whisk fish sauce, soy sauce, lime juice, shallot, garlic, Thai chili and sugar for the dressing. Set aside.
  3. Prepare a hot pan on med-high heat with 1 Tbsp coconut oil. Remove steaks from marinade and place in the pan to sear 5-6 minutes on each side depending on thickness. Steaks should be caramelized and reach 135°, slightly firm to the touch for medium rare. Set steaks on a plate to rest as final resting temperatures can reach 140° plus for a perfect medium rare.
  4. Divide mixed greens between the 4 containers, add mini bell peppers, cherry tomatoes, green onions and cucumbers, cover and set in the fridge.
  5. Slice beef against the grain, then cut again into bite size pieces if desired. When cooled, divide into 4 separate Ziploc baggies
  6. Pour the dressing into two separate containers to add to the salad before eating.
  7. Before eating, re-heat steak in the oven or microwave for 30sec-1min. Pour dressing on salad, shake or stir to coat greens, add steak on top and enjoy.
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Thai Beef Salad

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Salad
Servings 4 People

Equipment

  • Cast Iron Skillet
  • Mixing Bowl
  • Containers for meal prep

Ingredients
  

Thai Beef Salad

  • 2 lb. Dry-Aged Top Sirloin
  • 3 ea. Garlic Cloves minced
  • 1 ea. Thai Chilis sliced
  • 5 ea. Mini Bell Peppers or a couple large Bell Peppers sliced
  • 1 bunch Green Onions sliced
  • 4 cp. Mixed Green Lettuce
  • 1 cp. Cherry Tomatoes sliced
  • 1 ea. Whole English Cucumber de-seeded and sliced

Marinade

  • 1 tbsp. Fish Sauce
  • 1 tsp. Palm or light brown Sugar

Dressing

  • 3 tbsp. Fish Sauce
  • 1 tbsp. Soy Sauce low sodium
  • 2 tbsp. Palm or light brown Sugar
  • 1 ea. Shallot minced
  • 2 tbsp. Lime Juice
  • 1 ea. Thai Chili sliced

Instructions
 

  • In a bowl combine the marinade, add steaks and coat. Set aside for 10-15 minutes
  • In a separate bowl, whisk fish sauce, soy sauce, lime juice, shallot, garlic, Thai chili and sugar for the dressing. Set aside.
  • Prepare a hot pan on med-high heat with 1 Tbsp. coconut oil. Remove steaks from marinade and place in the pan to sear 5-6 minutes on each side depending on thickness. Steaks should be caramelized and reach 135°, slightly firm to the touch for medium rare. Set steaks on a plate to rest as final resting temperatures can reach 140° for a perfect medium. (I prefer medium as the meat it is less chewy for the salad).
  • Divide mixed greens between the 4 containers, add mini bell peppers, cherry tomatoes, green onions and cucumbers, cover and set in the fridge.
  • Slice beef against the grain, then cut again into bite size pieces if desired. When the meat has cooled, divide into 4 separate Ziploc baggies
  • Pour the dressing into two separate containers to add to the salad before eating.
  • Before eating, re-heat steak in the oven or microwave for 30sec-1min. Pour dressing on salad, shake or stir to coat greens, add steak on top and enjoy.

Notes

Of course this doesn’t have to be a strictly meal-prep recipe. Try this delicious healthy dish for dinner or lunch. I just like to show my process of how I prepare this for lunches throughout the work week. It will stay fresh for 2-3 days if packaged right. 
This might be one of my favorite meals during the summer time. It has so much flavor and is filling.