Contributor: Ny Times
This chef-curated Contributor: Ny Times offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 42g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 453 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Contributor: Ny Times offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Contributor: Ny Times to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Contributor: Ny Times, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Preparation Time: 0:00
- Freni Hostetler's Version Of Beef Yum Yai (Thai Cold Beef)
- Yield: 6 Servings
- Ingredients
- 1 lb roast beef thinly sliced
- 2 md cucumbers
- 3 bn green onions
- 3 limes Juice only
- 1 tb lemon zest
- 1 tb fish sauce
- 1/2 ts salt
- Lettuce leaves
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Instructions Cut the roast beef into half inch wide stripsStep 2: Technique & Execution
Peel and slice the cucumbers, then cut cucumber slices in halfStep 3: Technique & Execution
Chop the green onionsStep 4: Technique & Execution
Assemble the first seven ingredients and mix well just before servingStep 5: Technique & Execution
Serve on a bed of lettuce leaves. (Freni served fresh hot loaves of homemade bread as the accompaniment.) Tamar Myers (1996)Step 6: Technique & Execution
Parsley, Sage, Rosemary, and CrimeChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 453 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 42g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 44g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Contributor: Ny Times
This chef-curated Contributor: Ny Times offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Instructions Cut the roast beef into half inch wide strips
Technique & Execution: Peel and slice the cucumbers, then cut cucumber slices in half
Technique & Execution: Chop the green onions
Technique & Execution: Assemble the first seven ingredients and mix well just before serving
Technique & Execution: Serve on a bed of lettuce leaves. (Freni served fresh hot loaves of homemade bread as the accompaniment.) Tamar Myers (1996)
Technique & Execution: Parsley, Sage, Rosemary, and Crime
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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