Yam Nua – Thai Buffalo (or Beef) Steak Salad

August 25, 2016  •  Meat & Poultry, Salads

nita-thai-class-shopping-3A couple of months ago I had the pleasure of attending a Thai cooking class offered by Les Dames d’Escoffier Colorado (of which I’m a member), led by Thai Chef Kanitdhar “Nita” Chittivej, the former chef owner of the award-winning Chada Thai and Chao Praya Thai restaurants in Denver. She’s no longer in the restaurant kitchen, but she’s still full of energy and learning to cook with her was a blast. I loved everything, but will be sharing the Yam Nua recipe in this post. We started at the Thai market where I’ve never seen such beautiful produce.nita-thai-class-shopping-2Chef Nita instructed us about ingredients and showed us around the market as we gathered what we needed for our menu.nita-thai-class-shopping-4While she shared secrets about her favorite brands and choices…nita-thai-class-shopping-1…I marveled over what these actually were.nita-thai-class-table-settingWe cooked in a colleagues home kitchen and then dined on our creations together. Here’s the full menu:nita-thai-class-coconut-soup

Chicken Coconut Soupnita-thai-class-grilled-shrimp-with-tamarind-sauceGrilled Shrimp with Tamarind Saucenita-thai-class-soba-noodles-with-crabSoba Noodles with Crabnita-thai-class-tam-nua-buffalo-steak-saladAnd my favorite, which I’m sharing with you today, the Buffalo Steak Salad.

Yam Nua - Thai Buffalo (or Beef) Steak Salad
Prep time
Cook time
Total time
Serves: 4-6
  • 1 pound buffalo (or beef) sirloin steak
  • 4 tablespoons ground toasted rice/galangal (see note), divided
  • ½ cup fish sauce
  • ½ lime juice
  • 2 tablespoons sugar
  • 1 teaspoon ground chili powder
  • ½ cup cilantro
  • ½ cup mint leaves
  • 2 large tomatoes, sliced
  • 1 cucumber sliced
  • 2 fresh kaffir lime leaves, very thinly sliced
  • 1 small red onion, very thinly sliced
  • 4-8 cups mixed greens
  1. Rub steak with half of the rice/galangal mixture and grill to medium rare or medium. Let stand before thinly slicing.
  2. Combine the remaining rice/galangal mixture with the fish sauce, lime juice, sugar, and chili powder and mix well. Combine the cilantro, mint, tomatoes, cucumber, lime leaves, red onion, and mixed greens in a large salad bowl. Toss with the dressing, add the sliced beef, and toss gently to combine.
To make the toasted rice and galangal mixture, toast uncooked white rice and thin slices of galangal in a pan until both are very dry and toasted. Puree in a spice grinder and store in a covered container in the refrigerator.


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