Yam Neua with Basic Sous Vide Flank Steak

(13)

Nicole Poirier

San Francisco

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...

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Yum Neua is one of the favorite dishes I learned to make in my culinary expeditions to Thailand. A fantastic combination of flavor sensations - salty, sweet, sour, spicy, and umami - this salad is an exotic trip in every bite! And made with pre-made sous vide flank steak, it comes together in just minutes with only a handful of ingredients.
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Ingredients for 2

  • 8 oz/225 g flank steak

  • 3 Tablespoons freshly squeezed lime juice

  • 2 Tablespoons fish sauce/soy sauce/gluten free tamari/coconut aminos

  • 1 1/2 Tablespoons brown sugar/palm sugar/coconut sugar/monk fruit sweetener

  • 1 - 3 Thai bird chilies, fresh or dried, finely chopped (use according to your tolerance for spice)

  • 1 Tablespoon very finely minced lemongrass/~7g or about 1 stalk

  • 1/4 c loosely packed chopped mint leaves

  • 1/4 c/12g roughly chopped cilantro

  • 1/4 c/20g minced shallot

  • 1 1/2 hearts Romaine/1 large full head Romaine/2 - 3 heads Cos or Little Gems

  • 1/2 red, orange, or yellow sweet Bell pepper/capsicum

  • 1/2 c julienned carrot

  • 1/2 c halved cherry tomatoes

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon garlic powder

Directions

  • Step 1

    Set your Anova Precision Cooker to 131ºF/55ºC.

  • Step 2

    Liberally season both sides of your flank steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these seasoning ingredients to your taste.

  • Step 3

    Place in zip-locking bag and release as much air as possible from the bag.

  • Step 4

    Place into the heated bath and set timer for 90 minutes.

    • Basic Steak Finishing Steps

    • Step 0

      Remove from bath and pat dry with paper towel or kitchen cloth.

    • Step 1

      Sear as desired. We used a cast-iron pan brushed with 1 Tablespoon of avocado oil.

    • Step 2

      Slice steak very thinly against the grain.

    • Salad Preparation Steps

    • Step 0

      Mix marinade in a medium-sized bowl by combining lime juice, fish sauce, chopped chilies, minced lemongrass, minced garlic, and sugar.

    • Step 1

      Add beef and stir to coat. Set aside to marinate.

    • Step 2

      Lay 5 or 6 Romaine leaves on your serving plate as a base. Finely chop the remainder and place on top of whole leaves in a wide pile.

    • Step 3

      Sprinkle julienned pepper, carrot, and tomato around the outer edges of the lettuce.

    • Step 4

      Mix the shallot, cilantro, and mint through the marinated beef.

    • Step 5

      Using your hands or a large spoon, pile the steak on top of the lettuce.

    • Step 6

      Dig in!

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131 F / 55 C Recipe Temp
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