Yum Nua

[The Aroi Maak Remix]

Vibrant Thai beef salad that’s fiery, tangy, and aromatic with tender sliced steak, fresh herbs, and a bold lime-chili dressing. This traditional larb-style salad showcases the perfect balance of spicy, sour, salty, and umami flavors that make Thai cuisine irresistible.

Ingredients

For the Beef:
1 1/2 lbs (680g) grass-fed beef sirloin or flank steak
1 tbsp (15ml) avocado oil
1 tsp (6g) sea salt
1/2 tsp (2g) freshly ground black pepper

For the Dressing:
1/4 cup (60ml) fresh lime juice (about 3-4 limes)
3 tbsp (45ml) coconut aminos
2 tbsp (30ml) raw honey
2-4 Thai chilies, minced (or 1-2 jalapeños)
3 cloves garlic, minced
1 tbsp (15g) fresh ginger, minced

For the Salad:
1 large cucumber, thinly sliced
1 cup (150g) cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup (20g) fresh mint leaves
1/2 cup (20g) fresh cilantro leaves
1/4 cup (10g) fresh Thai basil (or regular basil)
2 tbsp (16g) toasted rice powder (optional)

Steps

Prep:

Remove beef from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season both sides with salt and pepper.

Sear:

Heat avocado oil in cast iron skillet over high heat until smoking. Sear beef 2-3 minutes per side for medium-rare, or until internal temperature reaches 130-135°F (54-57°C).

Rest:

Transfer beef to cutting board and tent with foil. Let rest 10 minutes to redistribute juices and finish cooking from residual heat.

Mix:

Meanwhile, whisk together lime juice, coconut aminos, honey, minced chilies, garlic, and ginger in large bowl until honey dissolves completely.

Slice:

Using sharp knife, slice beef against the grain at slight angle into thin 1/4-inch strips. Add warm beef to dressing and toss to coat completely.

Combine:

Add cucumber, tomatoes, red onion, and all fresh herbs to bowl with dressed beef. Toss gently to combine all ingredients evenly.

Serve:

Taste and adjust seasoning with more lime juice, honey, or chilies as needed. Sprinkle with toasted rice powder if using and serve immediately at room temperature.

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Make it Good For The Gut (Optional)

Add 1 tablespoon apple cider vinegar with the mother to the dressing for digestive enzymes and probiotic benefits. Include 1 teaspoon fresh turmeric with the ginger for anti-inflammatory properties. Serve over a bed of fermented vegetables like kimchi or pickled cabbage for additional probiotics. The fresh herbs in this salad provide natural digestive aids, while the lime juice helps with nutrient absorption. Consider adding 1 tablespoon bone broth powder to the dressing for gut-healing collagen and minerals.

Remix Options

Protein Swaps: Replace beef with grilled chicken, shrimp, wild-caught salmon, or firm tofu for different flavor profiles and dietary needs. Heat Levels: Adjust chilies from 1 for mild to 6+ for fiery heat, or use dried chili flakes for consistent spicing. Vegetable Additions: Include thinly sliced bell peppers, snap peas, carrots, or jicama for extra crunch and nutrition. Herb Variations: Substitute Vietnamese coriander, lemon basil, or fresh dill for unique Southeast Asian flavors. Sweetener Options: Use coconut nectar, pure maple syrup, or monk fruit sweetener instead of honey to taste preferences. Citrus Twists: Mix lime with lemon or orange juice for complex citrus notes, or add lime zest for extra intensity. Grain-Free Serve: Serve over cauliflower rice, zucchini noodles, or lettuce cups instead of traditional jasmine rice.

Good To Know

Beef Selection: Choose grass-fed sirloin or flank steak for best flavor and nutrition – these cuts slice beautifully and stay tender when not overcooked. Slicing Technique: Always slice beef against the grain at slight angle for maximum tenderness – this breaks up muscle fibers for easier chewing. Temperature Control: Cook beef to medium-rare (130-135°F/54-57°C) for optimal texture – overcooking makes it tough and chewy in salads. Resting Period: Let cooked beef rest 5-10 minutes before slicing to redistribute juices and prevent them from running out during cutting. Herb Handling: Tear herbs by hand rather than chopping with knife to prevent bruising and maintain bright flavors and colors. Assembly Timing: Dress salad just before serving to prevent wilting – beef can be cooked hours ahead but add dressing at last moment. Spice Balance: Thai cuisine balances sweet, sour, salty, and spicy – adjust honey, lime, coconut aminos, and chilies to achieve perfect harmony for your taste.