Thai Beef Salad (Yum Nua)
By Lee Jackson ↣ Published on: August 13, 2021
This is one of my go-to Asian salads all year round. Thai Beef Salad (Yum Nua) pairs juicy slices of steak with crunchy cucumber, tomatoes, shallots and handfuls of fresh herbs. Everything is tossed in a sweet, sour, salty and spicy dressing, then finished with roasted peanuts. Fresh, vibrant and ready to wake up your taste buds!
Thai salads are some of my favourite things to eat, especially when the weather is warm. They’re lively, colourful and absolutely packed with flavour. This Yum Nua is a perfect example—juicy beef, crunchy vegetables, cooling herbs and a zingy lime and fish sauce dressing that brings everything together.
I ate many versions of Thai salad while travelling through Thailand and have been making this one at home for years. This is the version I return to most often, although I’m never afraid to change things up depending on what’s in the fridge.
As written, I’d rate the heat around 5/10. You’ll get a proper chilli kick, but nothing too terrifying! Use fewer bird’s-eye chillies for a milder salad or throw in an extra one if you’re feeling brave.
Yum Nua recipes come in all shapes and sizes, and this is my take. I use cucumber, tomatoes, mint, cilantro and roasted peanuts for plenty of freshness, fragrance and crunch.
Stuff you'll need
Here's what you'll need to make my simple Thai beef salad.
- Beef steak - Ribeye is my favourite because the marbling keeps it lovely and juicy. Sirloin or rump work well too. I like mine medium-rare, but cook it however you prefer—just remember that thinner slices are much easier to eat in a salad.
- Tomatoes - Choose firm, ripe tomatoes. Very soft tomatoes release lots of juice and can make the salad watery.
- Cucumber - Cool, crisp cucumber is the perfect match for the chilli heat. If yours has a watery centre, scrape out the seeds before chopping.
- Shallots & Spring Onions - Two types of onion? Why not! They each bring their own flavour and crunch.
- Red chillies - I use a mild red chilli for colour and bird’s-eye chillies for heat. Their strength can vary wildly, so start cautiously. You can always add more, but you can’t fish them out once everything is mixed!
- Fresh herbs - Mint and cilantro bring heaps of fragrance and freshness. Be generous with them.
- Dressing - Fish sauce, lime juice and palm sugar create that all-important balance of salty, sour and sweet. Fresh chilli supplies the heat.
- Roasted peanuts - A bit of extra texture at the end. Buy raw peanuts and fry them in a little oil until browned, then drain and leave them to cool to crunchy perfection.
Step by Step
Thai Beef Salad couldn’t be easier to make. There are five simple stages:
- Marinate the beef — Give it 30 minutes if you can. If you’re short on time, don’t panic; the salad will still taste great.
- Make the dressing — Mix the fish sauce, lime juice, palm sugar, chilli and water until the sugar dissolves. Give it a taste before moving on. It should be salty, sour, sweet and spicy, with no single flavour taking over.
- Prepare the salad — Chop the vegetables and herbs, then make sure they’re nice and dry. Excess water will dilute the dressing and steal some of that lovely crunch.
- Cook the steak — Get your frying pan or barbecue good and hot, then cook the steak to your liking. I prefer medium-rare. Rest it for 10 minutes before slicing it thinly.
- Bring everything together — Toss the vegetables, herbs and slightly warm beef with half the dressing. Add more as needed, scatter over the peanuts and serve right away.
Ready to get cooking?
Thai Beef Salad is quick, fresh and completely packed with flavour. I love it during the warmer months, but honestly, I’ll happily eat it at any time of year. It’s especially good for outdoor gatherings. Cook the steak on the barbecue, let it rest, slice it up and toss everything together just before serving. Add plenty of fluffy jasmine or sticky rice on the side and watch it disappear. Enjoy!
More Thai recipes
If you want to create a larger Thai feast, try a combination of dishes that work wonderfully together - just remember, lots of fluffy, fragrant Thai rice on the side.
What is a Thai Salad? A simple breakdown...
Thai salads come in many wonderful shapes and sizes, but they’re often grouped into a few broad families.
- Yam/Yum means “mix” and describes salads like this one, where meat, seafood or vegetables are tossed with a punchy dressing.
- Tam salads are pounded in a mortar to bruise the ingredients and release their flavour. Som tam, the famous green papaya salad, is probably the best-known example.
- Laab/Larb usually combines minced meat or another protein with herbs, lime, fish sauce and toasted rice powder. It originated in Laos and is also hugely popular in Thailand.
- Phla is similar to yum but often includes extra aromatic ingredients such as thinly sliced lemongrass or galangal.
There are countless variations within each style, which is part of the fun!
Any Questions? (FAQ)
Have a question about Thai Beef Salad (Yum Nua)? Let me know in the comments.
What is the best cut of beef for Thai beef salad?
Ribeye is my preferred cut because its marbling keeps the meat juicy and flavoursome, even after it has been sliced thinly. Sirloin or rump also work well. Whichever cut you choose, avoid overcooking it and always slice it thinly.
Is Thai beef salad served warm or cold?
I find Yum Nua is best when the rested beef is still slightly warm or at room temperature. The contrast between the juicy steak and cool, crunchy vegetables is part of what makes the salad so satisfying. Allow the steak to rest for 10 minutes before slicing, then assemble and serve the salad promptly.
Can I prepare Yum Nua ahead of time?
You can prepare the dressing and chop the vegetables a few hours ahead, but keep everything refrigerated in separate containers. Cook and slice the beef closer to serving time, then toss the salad with the dressing at the last moment. Once dressed, the vegetables gradually lose their crunch.
How spicy is this Thai beef salad?
As written, I rate this recipe about 5 out of 10 for heat. I use both a mild red chilli and hotter Thai bird’s-eye chillies, but their strength can vary. For a milder salad, omit the bird’s-eye chillies and use a mild chilli or red bell pepper. If you enjoy more heat, add extra sliced bird’s-eye chilli gradually and taste as you go.
How do I balance the Yum Nua dressing?
The dressing should taste salty, sour, sweet and spicy, without one flavour overwhelming the others. Fish sauce supplies the saltiness, lime juice adds acidity, palm sugar softens the sharper flavours and fresh chilli provides heat. I always taste the dressing before adding it: use more lime if it tastes too salty, a little sugar if it is too sour, or extra chilli if it needs more heat.
Ingredients
For the Marinade
- 1 tsp palm sugar (or white sugar)
- 1 tbsp fish sauce
- pinch white pepper
- 1 ribeye steak (300g/11oz)
For the Dressing
- 1 tbsp palm sugar (or white sugar)
- 1 tbsp fish sauce
- ½ lime (juice of)
- 1 Thai chilli (very finely chopped)
- ¼ cup water
For the Salad
- 1 shallot (large) (about ⅓ cup - sliced)
- 1 cup cucumber (peeled & seeded* and cut into chunks) *see notes
- 2 tomatoes (cut into chunks)
- 1 red chilli (mild) (cut into slices)
- 1 Thai chilli (cut into thin slices - seeded or not - you decide)
- 2 spring onions (scallions) (sliced)
- 1 cup mint leaves
- ½ cup cilantro (very roughly chopped)
- ⅓ cup roasted peanuts (unsalted)
Instructions
To make the marinade
- Combine the sugar, fish sauce and pepper and then coat the steak. Leave to marinate for 30 minutes.
To make the dressing
- Combine the palm sugar, fish sauce, lime juice, chilli and water and set aside.
To make the salad
- Cook the steak for 3–4 minutes per side for medium-rare, depending on its thickness. If you’re using a thermometer, aim for 54–57°C in the centre. Rest it for 10 minutes before slicing thinly.
- Toss together the shallot, cucumber, tomato, red chillies, spring onion, mint and cilantro.Add the sliced beef and half the dressing, then gently toss everything together. Taste and add more dressing if you need it.Decant to a serving platter or bowl and scatter over the peanuts. Serve with dressing on the side to drizzle over as you wish.
- Serve with sticky or Jasmine rice. Personally I love to serve mine with Vietnamese broken rice, which is Jasmine rice broken into pieces. It's like rice couscous!
Notes
A few more tips
Serving: This salad waits for nobody! Toss everything together just before serving so the vegetables and peanuts stay crisp. Making ahead: You can make the dressing and prepare the vegetables a few hours ahead. Keep them refrigerated in separate containers, then cook the beef and assemble the salad closer to serving time. Leftovers: Yum Nua is definitely at its best fresh. You can refrigerate leftovers for up to 24 hours, but the vegetables will soften once they’ve been dressed. Beef: Ribeye is my first choice, but sirloin and rump are excellent alternatives. Whichever cut you use, rest it properly and slice it thinly. Heat: This version is around 5/10 on my spice scale. For less heat, reduce or omit the bird’s-eye chillies. For more heat, add another—but don’t say I didn’t warn you! Noodles: Want to make it more substantial? Add some cold rice noodles. They soak up the dressing beautifully and turn the salad into a heartier meal. Servings: This recipe serves four as part of a larger Thai meal or two hungry people as a main course.Nutrition
THIS LOOKS SO FRESH AND TASTY. I HAVE TO TRY IT!
Yes! Give it a try. It’s delicious. Thank you!