Thai Beef Salad (Yam Nua)
Thai Beef Salad, also known as Yam Nua, is a bold and refreshing dish that brings together juicy grilled steak, crisp veggies, fresh herbs, and a tangy-spicy-sweet dressing. It’s a perfect harmony of heat, acidity, and umami—light yet satisfying. Whether you serve it warm or chilled, it’s a flavor-packed meal ideal for lunch, dinner, or a crowd-pleasing appetizer.
Equipment
- Grill pan or outdoor grill (or cast iron skillet)
- Sharp chef’s knife & cutting board
- Mixing bowl or mortar & pestle
- Large salad bowl or platter
- Tongs
- Meat thermometer (optional)
Ingredients
For the Beef:
- 1 lb (450g) flank or sirloin steak
- Salt and black pepper, to taste
- Drizzle of neutral oil (for grilling)
For the Dressing:
- 3 tbsp fresh lime juice
- 1.5 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 1 garlic clove, minced or pounded
- 1–2 Thai bird’s eye chilies, finely sliced (adjust to taste)
For the Salad:
- 1/2 red onion or 2 shallots, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1–2 cups mixed greens or shredded lettuce
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- Optional: Thai basil, toasted rice powder, green onion slivers
Instructions
Season and Grill the Beef
- Season steak with salt and pepper. Grill over high heat (or sear in a hot skillet) for 3–4 minutes per side until medium-rare (internal temp ~130°F/55°C). Let rest 10 minutes before slicing thinly against the grain.
Make the Dressing
- In a bowl or mortar, combine lime juice, fish sauce, sugar, minced garlic, and chilies. Stir or pound until sugar is fully dissolved. Adjust spice, sweetness, and saltiness to your preference.
Assemble the Salad
- In a large bowl, combine the greens, cucumbers, tomatoes, shallots, mint, cilantro, and optional basil. Add the sliced steak.
Dress and Toss
- Pour the dressing over the salad and toss gently to coat. Be sure everything is evenly dressed, especially the beef.
Serve Immediately
- Serve on a platter or individual bowls. Garnish with toasted rice powder, extra herbs, or chili slices if desired. Enjoy warm or at room temperature.
Notes
- Make Ahead: Prep dressing, veggies, and herbs in advance. Grill beef fresh or use leftovers.
- Toasted Rice Powder (optional): Toast sticky rice in a dry pan until golden, then grind into a powder. Sprinkle for nutty flavor and texture.
- Not a fan of fish sauce? Substitute with soy sauce + a splash of rice vinegar, but it will lose a bit of authentic Thai depth.
- Spice Level: Start with 1 chili and add more if desired. Removing seeds tames the heat.
- Leftovers: Store components separately. Reheat beef gently; re-toss before serving.