Thai Beef Salad
This Thai beef salad (Yum Nua) is a fresh, bold dish made with juicy steak, crisp vegetables, and a zesty Thai-style dressing that balances salty, sour, spicy, and savory flavors. Ready in about 30 minutes, this easy Thai beef salad recipe is naturally gluten-free and perfect for light dinners or warm-weather meals.
Ingredients
- Beef & Salad
- 1½ pounds flank steak or sirloin
- 1½ cups cherry tomatoes halved
- 1 medium English cucumber thinly sliced
- ½ small red onion or shallot thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- Neutral oil for cooking
- Thai Dressing
- 3 tablespoons fresh lime juice
- 3 tablespoons fish sauce
- 1½ teaspoons brown sugar or palm sugar
- 2 cloves garlic finely minced
- 1 –2 Thai chilies or red chili minced (to taste)
- 1 tablespoon toasted rice powder optional
- Seasoning
- Salt and black pepper to taste
Instructions
- Lightly season steak with salt and black pepper. Let rest at room temperature for 20 minutes.
- In a bowl, whisk lime juice, fish sauce, sugar, garlic, and chili until sugar dissolves. Set aside.
- Heat a grill or heavy skillet over medium-high heat and add oil.
- Cook steak 4–5 minutes per side for medium-rare, depending on thickness.
- Transfer steak to a plate and rest 5–7 minutes.
- Slice steak thinly against the grain.
- In a large bowl, combine steak, tomatoes, cucumber, and onion.
- Add mint and cilantro.
- Pour dressing over the salad and toss gently.
- Sprinkle with toasted rice powder if using. Taste and adjust seasoning before serving.
Notes
- Slice steak thinly against the grain to keep it tender.
- Start with less dressing and add more as needed.
- Fresh herbs are essential—don’t skip them.
- Best served immediately for peak freshness.