Thai beef salad, also known as "Yam Nua" in Thailand, is a delight that combines the fresh and spicy flavors typical of Thai cuisine. This dish originates from northeastern Thailand, a region known as Isaan, where cooking is characterized by the use of fresh ingredients, aromatic herbs, and combinations of sweet, sour, and spicy flavors. In other Latin American countries, this salad may vary in name and presentation, adapting to local ingredients, while maintaining its essence as a meat salad with a vibrant and refreshing dressing.
This recipe stands out for its balance between the juiciness of the steak and the freshness of the vegetables, integrated with a typical dressing that combines lime juice, fish sauce, and a spicy touch. The low-fat version presented here maintains the traditional flavor but with less fat content, ideal for those seeking healthy options without sacrificing culinary pleasure.
How to prepare Low-Fat Thai Beef Salad
Necessary ingredients: sirloin steaks, soy sauce, red onion, cucumber, red bell pepper, lime juice, fish sauce, garlic, hot sauce, sugar, and romaine lettuce leaves.
Preheat the broiler or grill.
Sprinkle the sirloin with soy sauce and rub it onto the surface.
Grill until it is to your liking, approximately 5 minutes per side for rare.
Let the steak rest for 10 minutes, then slice it thinly against the grain.
Mix the steak with the onion, cucumber, and red bell pepper.
In a small bowl, combine the lime juice, fish sauce, garlic, and hot sauce.
Taste the dressing and add sugar to taste.
Pour over the salad and mix well to combine.
Place the salad on romaine lettuce leaves and serve warm.
