Thai Beef Salad

Serves 4-6
Brian Streeter
Pairs well with:
Merlot, Napa Valley

Chef Brian Streeter's recipe for a light dish called "Yum Nuea", or Thai Beef Salad. In Thai language "yum" means to combine spicy and tangy ingredients, and "nuea" simply means beef. This is a simple "beef salad", and can be eaten hot or cold. Enjoy with Cakebread Cellars Merlot.


2 lbs. beef tri tip
1 T. lemongrass, chopped
2 cloves garlic, chopped
1 T. ginger, chopped
1/2 tsp. salt
1/4 c. + 2 T. peanut Oil
1 T. lime Juice

1 Bunch small asparagus
8 oz. shitake mushrooms, stems removed.
2 bunches watercress, cleaned
1 head butter lettuce, cleaned and cut into bite size pieces
1 large carrot, shredded
1/4 c. cilantro, chopped
1/4 c. basil, chopped
1/4 c. peanuts, chopped

3 T. lime Juice
1 tsp. lime zest
1 T. lemongrass, minced
2 T. fish sauce
2 tsp. sugar
1/3 c. peanut oil

Beef Tri-Tip:

To marinate tri-tip, place lemongrass, garlic, ginger and salt in a mortar and pestle or spice mill. Process to a smooth paste. Blend in lime juice and the ¼ c. of peanut oil. Rub into meat and refrigerate for 2-3 hours.

Heat the grill to high heat. Remove meat from refrigerator and allow to come to room temperature. Place over direct heat and cook for 8-10 minutes per side until medium rare. Set aside to cool. Rub asparagus and shiitake mushrooms with oil and place on the grill. Sear on all sides until lightly charred. Remove from the grill. Once they are cool enough to handle, cut the asparagus into 2-3 sections and the mushrooms into quarters. Reserve.


Combine the watercress, butter lettuce, asparagus and shiitake mushrooms in a large salad bowl.

Salad Dressing:

To make the dressing, combing the lime juice, zest, lemongrass, fish sauce and sugar. Whisk in the peanut oil. Drizzle over the salad and toss to coat.

To Serve:

To serve, slice meat and fan out on individual plates, arrange the salad in the center, then top with the chopped cilantro, basil and peanuts.

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