Thai Beef Salad, or Yum Nua in Thai, is a vibrant and flavorful dish that combines tender strips of grilled or seared beef with a refreshing mix of crisp vegetables, aromatic herbs, and a tangy, spicy dressing. The balance of salty, sour, sweet, and spicy flavors makes this salad a quintessential Thai dish that’s perfect as a main course or appetizer. It’s often served with fresh herbs like cilantro and mint, and garnished with crunchy roasted rice powder to add texture.
Ingredients:
- 500g beef (flank steak, sirloin, or ribeye)
- 1 red onion, thinly sliced
- 1 cucumber, julienned
- 1 tomato, sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2-3 Thai bird’s eye chilies (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar (palm sugar preferred)
- 1 tablespoon roasted rice powder (optional)
- 1 tablespoon vegetable oil (for searing the beef)
- Lettuce leaves (optional, for serving)
Instructions:
- Prepare the Beef:
- Heat a grill or skillet over medium-high heat and lightly oil it. Season the beef with salt and pepper.
- Grill or sear the beef for about 4-5 minutes per side for medium-rare, or cook to your preferred doneness. Once cooked, remove from the heat and let it rest for a few minutes before slicing it thinly against the grain.
- Prepare the Vegetables and Herbs:
- While the beef rests, prepare the vegetables. Thinly slice the red onion and tomato, and julienne the cucumber.
- Chop the cilantro and mint leaves roughly, and set aside.
- Make the Dressing:
- In a small bowl, combine the fish sauce, lime juice, sugar, and chopped bird’s eye chilies. Stir until the sugar is dissolved. Adjust the seasoning if needed: add more lime juice for sourness, fish sauce for saltiness, or sugar for sweetness.
- Assemble the Salad:
- In a large bowl, combine the sliced beef, red onion, cucumber, tomato, cilantro, and mint. Toss everything together gently.
- Drizzle the dressing over the salad and toss again to coat the ingredients evenly.
- Serve:
- For added texture and flavor, sprinkle roasted rice powder on top of the salad. (If you don’t have roasted rice powder, you can lightly toast rice in a pan and grind it into a powder.)
- Optionally, serve the salad on a bed of lettuce leaves for extra crunch.
- Serve immediately and enjoy!
Serving Suggestions:
- Thai Beef Salad is often enjoyed as a standalone dish or with a side of steamed jasmine rice. You can also pair it with Thai sticky rice for a more traditional experience.
- A cold, crisp beer or a Thai iced tea complements the bold, zesty flavors of the salad perfectly.
Pro Tip:
- For extra flavor, you can marinate the beef with a little bit of fish sauce, soy sauce, and garlic before grilling or searing.
This Thai Beef Salad is a quick and delicious meal that embodies the fresh, balanced flavors of Thai cuisine, perfect for warm weather or when you need something light yet satisfying.
