Thai Beef Salad with Grass-Fed Round, Toasted Rice and Fresh Herbs

  📦 Cut: Round (~460g) — All Packs 

Bright, bold, and better than anything you'll order in a restaurant

Thai beef salad — yam nua — is one of the most vivid, flavourful salads in the world. Thinly sliced cooked beef dressed in lime, fish sauce, chilli, and toasted rice powder, scattered with fresh mint and coriander. The key is to cook the beef to medium-rare and slice it very thin. The round, when treated correctly, is ideal — its clean, lean flavour lets the dressing take centre stage without competing.

Dressing Ingredients:

•     4 tbsp fresh lime juice

•     3 tbsp fish sauce

•     1–2 tsp chilli flakes or 2 fresh bird's eye chillies, finely sliced

•     1 tsp sugar

•     1 clove garlic, finely grated

Salad Ingredients:

•     460g Your Farmer round steaks

•     2 tbsp toasted rice powder (dry-toast 2 tbsp raw jasmine rice until golden, then grind)

•     1/2 red onion, very finely sliced

•     4 spring onions, finely sliced

•     Large handful fresh mint leaves

•     Large handful fresh coriander

•     1 long red chilli, finely sliced

•     4 cherry tomatoes, halved

•     Baby cos or butter lettuce leaves to serve

Method:

1.   Make the toasted rice powder: dry-toast raw jasmine rice in a pan until golden, then grind finely. Set aside.

2.   Whisk together all dressing ingredients. Taste — it should be sharp, salty, and slightly sweet.

3.   Bring the round steaks to room temperature. Pat dry and season.

4.   Cook in a screaming hot pan for 2–3 minutes per side for medium-rare. Rest for 5 minutes.

5.   Slice as thinly as possible against the grain.

6.   Combine the warm beef slices with the red onion, spring onion, tomatoes, and dressing. Toss to coat.

7.   Add the mint, coriander, and chilli. Toss gently.

8.   Scatter with toasted rice powder immediately before serving.

9.   Serve over or alongside lettuce leaves, with extra lime on the side.

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