Thai Beef Salad (Yam Neua)
A vibrant and refreshing Thai salad featuring juicy, seared beef tossed in a tangy, spicy dressing with fresh herbs and crisp vegetables. Perfect as a light main or a flavorful side dish, Yam Neua balances heat, acidity, sweetness, and umami for a truly authentic Thai flavor experience.
Equipment
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Grill pan or skillet
- Whisk or fork (for dressing)
- Serving bowl or platter
Ingredients
- 1 lb (450g) flank steak, sirloin, or ribeye
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1–2 tsp palm sugar or brown sugar
- 1–2 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 1 small cucumber, sliced thin
- 1 cup cherry tomatoes, halved
- 2 shallots, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves (optional)
- 1 tbsp toasted sticky rice powder (optional)
- Crushed roasted peanuts (optional garnish)
- Salt and pepper, to taste
- Cooking oil for searing
Instructions
Prepare and cook the beef:
- Pat the beef dry and season lightly with salt and pepper. Heat a grill pan or skillet over high heat with a little oil. Sear the beef for about 3–4 minutes per side (for medium rare). Remove and let rest for 5–10 minutes before slicing thinly against the grain.
Make the dressing:
- In a bowl, whisk together fish sauce, lime juice, palm sugar, and chopped chilies until the sugar dissolves. Adjust flavors to balance salty, sour, sweet, and spicy.
Prep vegetables and herbs:
- Slice shallots thinly. Slice cucumber and halve cherry tomatoes. Rinse and tear mint, cilantro, and Thai basil leaves.
Assemble the salad:
- Toss the warm sliced beef with the dressing to coat evenly. Add shallots, cucumber, tomatoes, and fresh herbs. Gently toss again.
Garnish and serve:
- Sprinkle toasted sticky rice powder and crushed peanuts over the top if using. Serve immediately, warm or at room temperature.
Notes
- Meat doneness: For best texture, aim for medium rare to medium. Overcooking beef can result in toughness.
- Spice level: Adjust chilies to suit your heat preference—remove seeds for milder heat.
- Toasted rice powder: Adds authentic nutty flavor and a subtle crunch—easy to make at home or buy from Asian markets.
- Serving suggestion: Pairs beautifully with steamed sticky rice and other Thai dishes like Som Tam (papaya salad) or grilled satay.
- Storage: Prepare components separately and assemble just before serving to keep herbs fresh and salad crisp.