Thai Beef Salad (Charred Sirloin Tossed in Lime-Fish Sauce)
Quick answer
Yam neua is a Thai beef salad where sirloin is seared on high heat until the surface is deeply charred but the interior remains medium, then sliced thin and tossed with c...
What makes this special
- Charred sirloin beef and aromatic herbs toss together in a spicy Thai lime-fish sauce.
- 2-3 minutes per side to medium keeps the interior juicy and pink
- Fish sauce umami, lime acidity, and chili heat layer together to cut through the beef
Key ingredients
Core cooking flow
- 1 Lightly salt 260 g beef sirloin and let it stand at room temperature for 10 minutes.
- 2 Slice 60 g red onion thinly, and soak it in cold water for 5 minutes if its bite is too sharp.
- 3 Heat the pan very well over high heat, then add the beef.
Yam neua is a Thai beef salad where sirloin is seared on high heat until the surface is deeply charred but the interior remains medium, then sliced thin and tossed with cucumber, tomato, red onion, and torn mint in a lime-fish sauce dressing. Cooking each side for only two to three minutes keeps the center pink and tender, and resting the meat for five minutes before slicing prevents the juices from running out onto the cutting board. The dressing layers fish sauce umami under sharp lime acidity and chili flake heat, cutting through the rich beef fat with precision. Torn mint leaves scattered throughout provide a cool, aromatic pause between the spicy, sour bites. If the red onion's raw bite is too strong, soaking it in cold water for five minutes mellows it without losing its crunch.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Lightly salt 260 g beef sirloin and let it stand at room temperature for 10 minutes.
Pat the surface dry before cooking so it sears quickly over high heat instead of steaming.
- 2Prep
Slice 60 g red onion thinly, and soak it in cold water for 5 minutes if its bite is too sharp.
Cut the cucumber and tomato into bite-size pieces that will catch the dressing.
- 3Control
Heat the pan very well over high heat, then add the beef.
Sear each side for 2 to 3 minutes, aiming for a deeply browned surface while the center stays pink and medium.
- 4Season
Do not slice the beef right after searing; rest it for 5 minutes so the juices settle.
Meanwhile, mix 1.5 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp chili flakes.
- 5Prep
Slice the rested beef thinly so it stays juicy on the platter.
Drain the vegetables lightly, and tear 12 g mint just before mixing so its aroma stays fresh.
- 6Finish
Toss the beef, cucumber, tomato, and red onion gently with the dressing so the vegetables do not collapse.
Add the mint, turn once more, and serve right away while the beef is not cold.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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