Weeknight
Thai beef salad (yum nua)
Inspired by Nagi Maehashi — seared rare steak tossed with herbs, chilli, lime and fish sauce. Bright, punchy, and dinner in under half an hour.
Nagi's recipes never miss. Rest the steak properly and slice it thin against the grain — that's the whole game.
Method
- 01
Pat the steak very dry and season generously with salt and pepper on both sides.
- 02
Heat the oil in a heavy frying pan over high heat until it's just shy of smoking. Sear the steak for 2–3 minutes a side for medium-rare, depending on thickness. Lift onto a board and rest for at least 8 minutes — non-negotiable.
- 03
Meanwhile, whisk the dressing ingredients in a small bowl until the sugar dissolves. Taste — it should be sharp, salty, sweet and hot all at once. Adjust with more lime, fish sauce or sugar until it sings.
- 04
If using rice powder, toast 1 tbsp of jasmine rice in a dry pan over medium heat until deeply golden — about 5 minutes — then grind in a mortar or spice grinder to a coarse sand.
- 05
Tip the red onion, cucumber, tomatoes, herbs, sliced chilli and spring onions into a wide bowl.
- 06
Slice the rested steak as thinly as you can against the grain. Add to the bowl with any resting juices.
- 07
Pour over the dressing and toss gently with your hands until everything is glossed. Scatter with the toasted rice powder and pile onto a platter. Eat immediately, with rice on the side if you like.
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