Yum Nua Yang Recipe

Beef sirloin: Thinly sliced for quick grilling and tender texture.

Cherry tomatoes: Halved to add a burst of sweetness and color.

Cucumber: Sliced thin for a refreshing crunch.

Red onion: Adds a sharp, tangy flavor to the salad.

Mint leaves: Fresh and aromatic, they elevate the dish with a cool, herbal note.

Cilantro: Chopped to add a fresh, citrusy flavor.

Fish sauce: Provides a salty, umami depth to the dressing.

Lime juice: Freshly squeezed for a bright, tangy flavor.

Sugar: Balances the acidity and heat in the dressing.

Chili flakes: Adds a spicy kick to the salad.

When grilling the beef, ensure the grill is preheated to a high temperature to achieve a good sear. This will lock in the juices and create a flavorful crust. Let the beef rest for a few minutes after grilling to allow the juices to redistribute, ensuring each slice is tender and juicy.

• beef sirloin - Substitute with chicken breast: Chicken breast can be grilled and sliced thinly, providing a leaner protein option while still absorbing the flavors of the marinade.

• beef sirloin - Substitute with tofu: For a vegetarian option, firm tofu can be grilled and sliced thinly, offering a similar texture and ability to absorb the marinade.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a suitable replacement.

• cherry tomatoes - Substitute with regular tomatoes: Regular tomatoes can be chopped into small pieces to mimic the size and texture of cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini can be sliced thinly and offers a similar crunch and mild flavor.

• cucumber - Substitute with celery: Celery provides a crisp texture and a refreshing flavor, similar to cucumber.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be sliced thinly to replace red onion.

• red onion - Substitute with green onions: Green onions offer a milder taste and can be used to add a similar onion flavor.

• mint leaves - Substitute with basil leaves: Basil leaves provide a fresh and aromatic flavor, similar to mint.

• mint leaves - Substitute with cilantro: Cilantro can add a fresh and slightly citrusy flavor, though it will change the overall taste profile slightly.

• cilantro - Substitute with parsley: Parsley offers a fresh and slightly peppery flavor, making it a good alternative to cilantro.

• cilantro - Substitute with dill: Dill provides a fresh and slightly tangy flavor, which can complement the other ingredients well.

• fish sauce - Substitute with soy sauce: Soy sauce provides a salty and umami flavor, making it a good alternative for fish sauce.

• fish sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness, making it a suitable replacement for lime juice.

• lime juice - Substitute with rice vinegar: Rice vinegar offers a mild acidity and can be used to replace lime juice in the dressing.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to sugar.

• sugar - Substitute with maple syrup: Maple syrup provides sweetness and a unique flavor, which can complement the other ingredients well.

• chili flakes - Substitute with fresh chili: Fresh chili can be finely chopped to add heat and a fresh flavor.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used as a direct replacement for chili flakes.

• To store Yum Nua Yang, first ensure the beef is completely cooled to room temperature. This prevents condensation and keeps the salad fresh.
• Transfer the salad to an airtight container. Separate the vegetables like cherry tomatoes, cucumber, and red onion from the beef if possible to maintain their crispness.
• Store the dressing (a mix of fish sauce, lime juice, sugar, and chili flakes) in a small, sealed container. This prevents the vegetables from becoming soggy.
• Keep the salad and dressing in the refrigerator. The beef and vegetables will stay fresh for up to 2 days.
• For freezing, place the cooled, sliced beef in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. The beef can be frozen for up to 2 months.
• When ready to use, thaw the beef in the refrigerator overnight. Reassemble the salad with fresh vegetables and the stored dressing for the best taste and texture.
• Avoid freezing the vegetables and dressing as they do not retain their quality well when frozen.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of olive oil or a few drops of water to prevent sticking.
  3. Add the sliced beef and vegetables to the pan.
  4. Stir gently for 2-3 minutes until warmed through.
  5. Avoid overcooking to maintain the freshness of the vegetables.

• Microwave Method:

  1. Place the Yum Nua Yang in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat in 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the Yum Nua Yang in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the Yum Nua Yang in the basket.
  3. Cover and steam for 3-5 minutes.
  4. Check to ensure the beef and vegetables are heated through.

• Sous Vide Method:

  1. Place the Yum Nua Yang in a vacuum-sealed bag.
  2. Set your sous vide machine to 130°F (54°C).
  3. Submerge the bag in the water bath for 30-45 minutes.
  4. Remove and serve immediately for a perfectly reheated dish.

• Grill: Used to cook the beef sirloin to a medium-rare doneness, ensuring a smoky flavor and perfect sear.

• Tongs: Essential for flipping the beef on the grill without piercing it, which helps retain juices.

• Cutting board: Provides a stable surface for slicing the grilled beef, cherry tomatoes, cucumber, and red onion.

• Sharp knife: Necessary for thinly slicing the beef and vegetables with precision.

• Mixing bowl: Used to combine the fish sauce, lime juice, sugar, and chili flakes, as well as to toss all the ingredients together.

• Measuring spoons: Ensures accurate measurement of fish sauce, lime juice, sugar, and chili flakes for the dressing.

• Spoon: Useful for stirring the dressing until the sugar dissolves completely.

• Serving platter: Ideal for presenting the finished dish attractively, garnished with extra mint and cilantro if desired.

Pre-slice ingredients: Prepare the beef sirloin, cherry tomatoes, cucumber, and red onion in advance to save time during assembly.

Make the dressing ahead: Mix the fish sauce, lime juice, sugar, and chili flakes beforehand and store in the fridge.

Use a grill pan: If you don't have access to an outdoor grill, a grill pan can cook the beef quickly and efficiently.

Batch cook: Grill extra beef and store it for future meals to cut down on prep time.

Chill ingredients: Keep vegetables and herbs chilled to maintain freshness and crispness.