Thai Beef Salad (Yum Nua)

Serves 4 as entre or with other dishes
Serves 2 as a main with rice


  • 200g Craig's New York Cut Steak or Point end of Rump
  • Oil
  • Salt & Pepper
  • 2 tblsp water
  • Sauce:
  • 2 tblsp Lemon or Lime Juice
  • 1 tblsp Fish Sauce
  • 1 tblsp thinly sliced lemon grass, crushed after slicing
  • 1 -2 Thai Chillies, seeds removed and finely chopped (or to taste)
  • ½ large clove garlic, (or one small)finely chopped
  • 1 tblsp shallots (green onions) finely chopped
  • 1 Kaffir Lime Leaf, central vein removed and finely chopped
  • 1 tblsp finely chopped mint leaves
  • 1 tblsp finely chopped coriander
  • 1 ½ tsp Palm Sugar or 1 ½ tsp light brown sugar


  • ½ Red Onion finely sliced
  • ½ Cucumber, sliced lengthways then sliced across into semi circles
  • 1 Radish, sliced
  • Handful of fresh Bean Shoots
  • Iceberg lettuce leaves torn – enough to form a bed for the rest of the salad
  • Extra mint and coriander to garnish


  1. Brush meat with oil and season with pepper. Allow to come to room temperature.
  2. Combine all Sauce ingredients in a bowl and stir. Allow to infuse.
  3. Season both sides of meat with salt and cook over a medium to high heat until well sealed but not cooked more than medium rare.
  4. Remove from pan and rest for 10 minutes
  5. Slice meat across the grain – 3 – 5 mm slices
  6. Add 2 tblsp water to pan (medium heat)
  7. Return meat to medium hot pan so that the water absorbs the flavour of the meat DO NOT OVER-COOK!!
  8. Remove from heat
  9. Add sauce, stir
  10. Add all salad ingredients EXCEPT the lettuce and garnish – stir to combine
  11. Serve on a bed of lettuce, garnish with mint and coriander

Note: For interesting rice add one slightly crushed Kaffir Lime leaf to Jasmine rice and cook by the absorption method. Remove leaf before serving. Garnish with coriander.