Wagyu Top Sirloin Thai Beef Salad (Yam Nuea)
| Provided By | Chuck Cogle |
| Prep Time | 45 Minutes |
| Cook Time | 24 Hours |
| Servings # | 2 |
Why I choose this dish: In October 2003, during my first year in 3rd Ranger Battalion 75th Ranger Regiment, our company took a trip to Thailand for training exercises with the Royal Thai Rangers. As a young 19 year old Army Ranger, I was excited to travel and experience new and exciting things - especially food! Being a junior Soldier I was not privy to pick places we ate, as a result, other than the Royal Thai Army chowhall, I wasn’t able to experience much of the local offerings. Since that trip I have made a conscious effort to try local cuisine wherever I travel, no matter what. Throughout the following years I have started frequenting local Thai restaurants, and Thai cuisine has become a Sunday staple in our household.
Dish Info: This dish originates from Bangkok and the Central Plains of Thailand. It is an easy way to get started on a Thai Food journey and take the KC Cattle Company Wagyu to the next level. A simple Thai dish with a lot of complex Thai flavors!
Ingredients
- 1lb Waygu Top Sirloin (I used 2 steaks for this recipe)
- 1 Tomato
- 1 Cucumber
- 7 Red Thai Chili Peppers
- 7 Green Chili Peppers
- 2 Green onions
- 1/2 Cup Fish Sauce
- 1/4 + 1/2 Tablespoon Lime Juice (approximately 4 limes)
- 2 Tablespoons minced garlic (used approximately 4 cloves)
- 1/2 cup cilantro
- 1 Larged Red Onion
- 2 cups water
- 2 cups distilled white vinegar
- 6-8 peppercorns
- 3-4 szechuan peppercorns
- 2-3 dashes red pepper flakes
- 1/2 cup sugar
Directions
-
Gather ingredients & pull the Wagyu the day before cooking and let it thaw in the sink at room temperature for a few hours before placing it in a bowl to finish thawing over night in the fridge. Pull the steak out of the fridge 1-2 hours before seasoning and cook time to allow it to get to room temperature. Remember this is a very nice cut of meat that is heavily marbled with beautiful layers of fat so don’t let it rest too long as the fat will begin to break down.You can cook your meat anyway you’d like but for me, I prefer mine to be cooked over an open flame from hard lump charcoal or in a trusty cast iron to a medium rare temperature (approximately 130-140 degrees F). I prefer to generously salt both sides of my Wagyu and let the amazing flavor of the beef do the rest. At Home Cook Pro Tip Corner: • Salt approximately 15 min. before cooking • Grill the Wagyu after everything is prepped • Pull the Wagyu
-
Gather ingredients for Pickled Red onions• 1 large red onion thinly sliced • 2 cups water • 2 cups distilled white vinegar • 6-8 whole peppercorns • 3-4 whole szechuan peppercorns • 2 green Thai chilis thinly sliced • 2 red Thai chilis thinly sliced • ½ freshly squeezed lime or 1-2 tablespoons of bottled lime juice • 2-3 dashes of red pepper flakes • ½ cup of sugar • 1 quart jar and lid
-
Make pickled Red OnionsSlice the large red onions and thai chilis. Combine them with the peppercorns, red pepper flakes and lime juice in a quart jar. Next pour the vinegar, water and sugar in a medium sauce pan over medium heat and cook until the sugar has completely dissolved. Once the sugar has dissolved let the liquid cool. Once cooled, transfer into a quart jar and place them in the refrigerator for 2-48 hours before use. Note: Pickling the red onions is not traditional to Thai Beef salad but I recommend it.
-
Place all salad ingredients in a large bowl.• 1 tomato, cut into wedges • 1 cucumber sliced • 4 thinly sliced red Thai chili peppers • 4 thinly sliced green chili peppers • 1 3/4 thinly sliced green onions
-
Whisk all the ingredients listed below in a small mixing bowl.• ¼ cup fish sauce • ¼ cup lime juice (approximately 3 limes) • 2 tablespoons of minced garlic (I used approximately 4 garlic cloves) • 1/2 cup of finely chopped cilantro leaves (save some whole leaves for garnish)
-
Add the sauce to your salad, cover & place in the refrigerator to chill.Pro tip: Fold the salad into the sauce every 10 to 15 minutes while chilling in the refrigerator. This will ensure a nice even coat.
-
Cook your Wagyu top Sirloin SteaksYou can cook your meat anyway you’d like. I prefer mine to be cooked over an open flame from hard lump charcoal or in a trusty cast iron to medium rare (approx. 130-140F). I generously salt both sides of the Wagyu & let the amazing flavor of the beef do the rest. At Home Cook Pro Tip: • Salt approximately 15 min. before cooking • Grill the Wagyu after everything is prepped • Pull the Wagyu from the grill around 120/125 degrees, wrap in tinfoil and let it rest for approx. 10 min
-
Plate your dishFor this last step I went against the traditional Thai Beef salad and plated the salad and beef separate so I could highlight the flavors of the KC Cattle Company Waygu. Once everything is plated I garnished the dish with some chopped cilantro, sesame seeds, thinly sliced Thai chilis, chopped green onions and some avocado slices.
Directions
For any dish, when it comes to picking the right ingredients I like to get as close to the sources as possible by shopping at grocery stores tailored to the dish. For this dish I went to the local Asian supermarket for all the ingredients with the exception of the KC Cattle Company Wagyu Top Sirloin. However, non of the ingredients are complex and can be found in most local grocery stores in the Asian food & product sections.
I hope you enjoy the recipe & I look forward to seeing your version of Thai Beef Salad!
Did ya try it? Let us know how it went!