Thai Beef Salad, also known as “Yam Nua,” is a refreshing and flavorful Thai salad featuring grilled or seared beef, fresh herbs, vegetables, and a tangy dressing. Here’s a delicious recipe for you to try:

Thai Beef Salad Recipe:

Ingredients:

For the Beef:

• 1 pound (450g) beef steak (such as sirloin, flank steak, or skirt steak)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil (for grilling or searing)

For the Salad:

• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup fresh Thai basil leaves, chopped (optional)
• 1/4 cup roasted peanuts, chopped (optional, for garnish)

For the Dressing:

• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice (about 2-3 limes)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar or palm sugar
• 2 cloves garlic, minced
• 1-2 Thai bird’s eye chilies, minced (adjust to taste)
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil (optional)

Instructions:

1. Prepare the Beef:
   • Season the beef steak with salt and pepper on both sides.
   • Heat a grill pan or skillet over medium-high heat. Add the vegetable oil.
   • Grill or sear the beef steak for about 3-4 minutes per side (depending on thickness) for medium-rare doneness.
   • Transfer the beef to a cutting board and let it rest for 5 minutes. Slice thinly against the grain.
2. Prepare the Salad:
   • In a large bowl, combine the sliced cucumber, red bell pepper, red onion, cherry tomatoes, cilantro, mint, and Thai basil leaves (if using).
3. Make the Dressing:
   • In a small bowl, whisk together the fish sauce, lime juice, soy sauce, brown sugar, minced garlic, minced Thai chilies, and grated ginger until the sugar is dissolved. Adjust seasoning to taste.
4. Assemble the Salad:
   • Add the sliced beef to the bowl of salad ingredients.
   • Drizzle the dressing over the salad and beef. Toss gently to combine and coat everything evenly.
5. Serve:
   • Transfer the Thai beef salad to a serving platter or individual plates.
   • Garnish with chopped roasted peanuts (if using).
   • Serve immediately and enjoy!

Tips:

• Beef: For best results, cook the beef to medium-rare or medium doneness. Slicing against the grain ensures tenderness.
• Vegetables: Feel free to adjust the vegetables based on your preference or what you have on hand. You can also add lettuce or cabbage for extra crunch.
• Chilies: Thai bird’s eye chilies are spicy. Adjust the amount based on your heat preference. You can also use less spicy chilies or omit them altogether.
• Make-Ahead: You can prepare the dressing and salad ingredients ahead of time, but wait to slice and add the beef just before serving to keep it fresh.

Thai Beef Salad is a vibrant and satisfying dish that combines tender beef with crisp vegetables and a zesty dressing. It’s perfect as a main course or served alongside rice or noodles. Enjoy the refreshing flavors of this Thai-inspired salad!