Name: Thai Beef Salad (Yum Nua)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 clove garlic (minced); 1 jalapeño (halved, with one half sliced into thin rings); 1 lime (juiced); 1 ½ tablespoons fish sauce; 2 tablespoons minced lemongrass (remove tough outer leaves, use the tender white core); 1 ¼ teaspoons brown sugar; ¼ teaspoon red chili flakes; 2 tablespoons uncooked rice; ½ tablespoon vegetable oil; 1 New York strip steak (1-inch thick, 9–10 oz.); 2 medium shallots (thinly sliced); ¼ cup fresh mint leaves (loosely packed, roughly chopped); 3 tablespoons cilantro leaves and stems (roughly chopped); Lettuce of your choice; Cherry tomatoes (halved); Cucumbers (sliced)

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Imagine the perfect balance of savory, spicy, tangy, and fresh in every bite. That’s what you get with Thai Beef Salad (Yum Nua), a dish that will transport you straight to the vibrant streets of Thailand with its bold flavors and bright ingredients. Picture tender, juicy beef topped with an aromatic, zesty dressing, and a mix of crunchy veggies and fresh herbs. It’s light but satisfying, with a punch of flavor that’ll have you going back for more. Trust me, this salad is a total game-changer and is the perfect way to switch up your usual dinner routine.

Why You’ll Love Thai Beef Salad (Yum Nua)

This dish isn’t just a meal, it’s an adventure in flavor. Here’s why Thai Beef Salad is going to steal your heart:

Versatile: Whether you’re looking for a quick weeknight dinner, a light lunch, or a showstopper for your next get-together, this salad does it all. It’s as casual as it is impressive.

Budget-Friendly: With simple ingredients like beef, herbs, and vegetables, this dish brings big flavors without the hefty price tag. You probably already have most of the ingredients in your kitchen!

Quick and Easy: The beef cooks up in just a few minutes, and while it’s resting, you can whip up the dressing and toss the veggies together. It’s ready in no time!

Customizable: If you like it hotter, add more chili. Prefer it sweeter? A touch more sugar will do the trick. You can really adjust it to match your taste buds.

Crowd-Pleasing: This salad is full of fresh, bold flavors that everyone will love—whether they’re fans of Thai food or not. It’s light enough to be a refreshing side, but hearty enough to be the star of the show.

Ingredients

Here’s what makes this Thai Beef Salad so irresistible:

Beef: The star of the dish! A tender cut like flank steak or sirloin works perfectly here. When grilled or seared, it takes on a savory richness that pairs so beautifully with the fresh, tangy salad.

Lettuce: Crisp, cool, and refreshing—lettuce provides a crunchy base to the salad. You can use iceberg, Romaine, or even mixed greens for a variety of textures.

Cucumber: Thinly sliced cucumber adds a refreshing crunch to the salad, balancing out the richness of the beef with its cool, juicy bite.

Tomatoes: Cherry or grape tomatoes work best, giving that burst of sweet juiciness that complements the savory elements.

Red Onion: Thinly sliced for a little zing and crunch. The red onion gives the salad a lovely sharpness that cuts through the richness of the beef.

Coriander (Cilantro): Fresh cilantro adds a bright, herbal note that enhances the freshness of the salad. It’s one of those flavors that just screams “fresh” and adds a pop of color.

Mint: Mint gives the salad a lovely, refreshing lift and pairs perfectly with the cilantro for that iconic Thai flavor combination.

Thai Chili: A little bit of heat goes a long way in this salad. Thai chilis bring a spicy kick, but you can always adjust it to your liking.

Peanuts: Toasted peanuts bring an earthy crunch that’s perfect for topping this salad and balancing the textures.

Fish Sauce: The umami-packed sauce that gives the dressing its salty depth. It’s essential for that authentic Thai flavor.

Lime: The acidity of fresh lime juice brightens up the whole dish and adds that tangy punch you crave in Thai food.

Sugar: A little sweetness helps balance the heat and acidity in the dressing. It’s the perfect complement to the salty fish sauce and sour lime juice.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s jump into the steps for creating this beautiful Thai Beef Salad:

Prepare the Beef: Start by seasoning your beef with salt and pepper. Grill or sear it in a hot pan for 3-4 minutes on each side, depending on how you like it cooked. For medium-rare, aim for an internal temperature of 130°F. Let the beef rest for a few minutes before slicing it thinly against the grain.

Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, and Thai chili. Taste and adjust the seasoning as needed, adding more sugar for sweetness or more lime for acidity.

Prepare the Vegetables: While the beef rests, slice your lettuce, cucumber, tomatoes, and red onion. Toss them together in a large bowl with the cilantro and mint leaves.

Assemble the Salad: Add the sliced beef on top of the veggie mixture, then drizzle the dressing over everything. Toss gently to combine, making sure the beef and vegetables are well coated with that zesty, savory dressing.

Top with Peanuts: Sprinkle the toasted peanuts over the salad for a delightful crunch.

Serve and Enjoy: Plate your Thai Beef Salad and enjoy immediately! It’s fresh, vibrant, and packed with flavor—perfect for any occasion.

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Thai Beef Salad (Yum Nua)

This salad is so versatile and can be served in many different ways. Here are some ideas to elevate your meal:

Fresh Herbs: Garnish with extra cilantro or mint for an extra pop of color and freshness.

Rice: Serve the salad with a side of steamed jasmine rice or sticky rice to make it a more substantial meal. The rice will soak up all the delicious dressing.

Spring Rolls: Serve with crispy Thai spring rolls or fresh summer rolls to complement the vibrant flavors of the salad.

Grilled Vegetables: Pair with grilled vegetables like asparagus or bell peppers for a smoky contrast to the fresh flavors of the salad.

Crispy Tofu: For a vegetarian version, swap the beef for crispy tofu. It will absorb the delicious flavors of the dressing and add a delightful crunch.

Additional Tips

Here are a few extra tips to make this Thai Beef Salad even more amazing:

Don’t Overcook the Beef: For the best flavor and tenderness, aim for medium-rare to medium doneness. Overcooking the beef will make it tough and dry.

Adjust the Heat: If you’re not a fan of spicy food, feel free to reduce the number of Thai chilis or remove them altogether. You can always add a little chili paste or sriracha for some heat if desired.

Use Fresh Ingredients: The freshness of the vegetables and herbs is key to this salad’s vibrant flavor, so make sure you’re using the freshest ingredients you can find.

Make it Ahead: The dressing can be made in advance and stored in the fridge for up to a week. Just toss the salad together when you’re ready to serve.

Add More Veggies: If you love vegetables, feel free to add in more—shredded carrots, bell peppers, or even some fresh bean sprouts would work wonderfully in this salad.

FAQ Section

Q1: Can I use a different cut of beef?
A1: Yes, you can use other cuts like ribeye or skirt steak. Just be sure to slice it thinly against the grain to keep it tender.

Q2: Can I make this salad ahead of time?
A2: While the salad is best fresh, you can prep the veggies and make the dressing in advance. Just assemble the salad right before serving.

Q3: How do I store leftovers?
A3: Store any leftover salad components in separate airtight containers in the fridge. The beef can be refrigerated for up to 2 days, but the veggies are best eaten fresh.

Q4: Can I substitute the fish sauce?
A4: If you’re not a fan of fish sauce, you can try using soy sauce or a vegetarian version of fish sauce. The flavor will be slightly different, but still delicious.

Q5: How spicy is this salad?
A5: The spice level depends on the number of Thai chilis you use. You can easily adjust it to your taste by using fewer chilis or removing the seeds for less heat.

Q6: Can I use ground beef instead of sliced steak?
A6: Yes! Ground beef can work, but I recommend quickly browning it in a pan and then using it in place of the steak for a different texture.

Q7: Can I make this dish vegan?
A7: Absolutely! Swap the beef for tofu or tempeh and use a plant-based fish sauce or soy sauce in the dressing.

Q8: How do I know when the beef is cooked to my liking?
A8: For medium-rare, aim for an internal temperature of 130°F. For medium, cook it to 140°F. Let the beef rest before slicing to keep it juicy.

Q9: Can I freeze this salad?
A9: It’s best to eat this salad fresh, as the vegetables won’t hold up well in the freezer. However, you can freeze the cooked beef and use it later.

Q10: What can I pair this with for a complete meal?
A10: You can serve it with a side of jasmine rice, crispy spring rolls, or a light coconut soup to round out the meal.

Conclusion

There you have it! Thai Beef Salad (Yum Nua) is a vibrant, flavorful dish that’s sure to brighten up your week. The combination of tender beef, fresh veggies, and tangy dressing is utterly irresistible, and it’s so easy to make! Whether you’re cooking for yourself or entertaining friends, this salad will always impress. So grab those fresh ingredients, fire up the grill, and get ready to dive into a bowl of this deliciousness. Trust me, you won’t regret it!