Why You’ll Love This Recipe
Thai Beef Salad, also known as Yum Nua, is a vibrant, flavorful dish that perfectly balances spicy, sour, sweet, and savory flavors. It’s packed with fresh herbs, juicy steak, and a tangy dressing that will leave you craving more. This salad is a perfect choice for a light yet satisfying meal, and it’s quick to prepare, making it ideal for busy weeknights or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef steak (ribeye, sirloin, or flank)
- Fresh mixed salad greens
- Cherry tomatoes
- Cucumber
- Red onion
- Fresh cilantro
- Fresh mint leaves
- Fresh Thai basil (optional)
- Thai bird’s eye chilies (adjust to spice preference)
- Lime juice
- Fish sauce
- Soy sauce
- Brown sugar or palm sugar
- Garlic
- Shallots
- Roasted peanuts (for garnish)
Directions
- Prepare the Steak: Season the steak with salt and pepper. Grill or pan-sear to your desired doneness, then let it rest for 5-10 minutes before slicing thinly against the grain.
- Make the Dressing: In a bowl, whisk together lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and finely chopped chilies.
- Prepare the Salad: Slice the cherry tomatoes, cucumber, and red onion. Chop the cilantro, mint, and Thai basil.
- Assemble: In a large bowl, combine the greens, vegetables, and herbs. Add the sliced beef and drizzle with the dressing.
- Garnish & Serve: Toss everything together, sprinkle with roasted peanuts, and serve immediately.
Servings and Timing
- Servings: 2-3
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Protein Swap: Substitute beef with chicken, shrimp, or tofu for a different twist.
- Extra Crunch: Add thinly sliced green papaya or shredded carrots for more texture.
- Milder Version: Reduce or omit Thai chilies for a less spicy salad.
- Keto-Friendly: Skip the sugar and adjust the dressing for a low-carb version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from becoming soggy.
- Reheating: This salad is best enjoyed fresh, but if needed, warm the beef separately before adding it to the salad.
FAQs
How do I make this dish spicier?
Add more Thai bird’s eye chilies or a dash of chili flakes to the dressing.
Can I make this salad ahead of time?
Yes! Prep the vegetables and dressing in advance, but store them separately until ready to serve.
What is the best cut of beef for Thai Beef Salad?
Flank steak, sirloin, or ribeye are great choices due to their tenderness and flavor.
Can I use a different dressing?
While the traditional Thai dressing is ideal, you can use a citrus vinaigrette for a different flavor profile.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
How can I make this salad vegetarian?
Replace beef with grilled tofu or mushrooms and use soy sauce instead of fish sauce.
What can I serve with Thai Beef Salad?
It pairs well with jasmine rice or a side of fresh spring rolls.
How do I keep the steak tender?
Cook to medium-rare or medium and let it rest before slicing against the grain.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended, but if unavailable, use dried in smaller quantities.
What’s the best way to balance the flavors?
Adjust lime juice, fish sauce, and sugar to taste, ensuring a perfect blend of sweet, sour, salty, and spicy.
Conclusion
Thai Beef Salad (Yum Nua) is a fresh, bold, and satisfying dish that’s easy to prepare and packed with flavor. Whether you enjoy it as a main meal or a side dish, its balance of textures and tastes makes it a favorite for any occasion. Try it today and experience the vibrant flavors of Thai cuisine!
PrintThai Beef Salad Recipe (Yum Nua): Easy & Healthy
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Salad, Main Course
- Method: Grilling, Tossing
- Cuisine: Thai
Description
This Thai Beef Salad (Yum Nua) is a refreshing and healthy dish packed with bold flavors. Juicy, grilled steak is thinly sliced and tossed with crisp vegetables, fresh herbs, and a zesty lime dressing. It’s a perfect balance of spicy, tangy, and savory, making it a light yet satisfying meal. Serve it on its own or with rice for a more filling option!
Ingredients
- For the Beef:
- 12 oz (340g) flank steak (or sirloin)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 tsp vegetable oil
- 1/2 tsp black pepper
- For the Salad:
- 2 cups mixed lettuce or cabbage, chopped
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 1–2 Thai chilies, finely chopped (adjust to spice preference)
- For the Dressing:
- 3 tbsp lime juice
- 1 1/2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp toasted rice powder (optional, for authentic texture)
- 1 clove garlic, minced
Instructions
- 1. Marinate & Cook the Beef:
- In a small bowl, mix soy sauce, fish sauce, lime juice, sugar, oil, and black pepper.
- Marinate the steak in this mixture for at least 15–30 minutes.
- Heat a grill or pan over medium-high heat. Cook the steak for about 3–4 minutes per side (medium-rare) or longer for desired doneness.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- 2. Prepare the Dressing:
- In a small bowl, whisk together lime juice, fish sauce, sugar, toasted rice powder, and garlic. Set aside.
- 3. Assemble the Salad:
- In a large bowl, combine lettuce, tomatoes, red onion, cucumber, cilantro, mint, and Thai chilies.
- Add the sliced steak to the salad.
- Pour the dressing over everything and toss gently to coat.
- 4. Serve & Enjoy:
- Garnish with extra herbs and toasted rice powder, if desired.
- Serve immediately on its own or with a side of jasmine rice.
Notes
- Toasted rice powder: For an authentic touch, toast uncooked sticky rice in a dry pan until golden, then grind it into a powder.
- Make it extra spicy: Add more Thai chilies or a dash of chili flakes.
- Swap the protein: Try chicken, shrimp, or tofu instead of beef.
Nutrition
- Calories: 280
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
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