Thai Beef Salad (yum Nua)
Thai Beef Salad (yum Nua) cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Thai Beef Salad (yum Nua) needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓3/4 lb (340 g) beef tenderloin, rib-eye, sirloin, or striploin (room temperature)
- ✓1 tbsp soy sauce
- ✓dashes pepper
- ✓2 small cucumber or 1 English cucumber (seeded and sliced)
- ✓4 oz (113 g) cherry tomato (cut in half)
- ✓1 shallot (sliced)
- ✓1/4 cup (60 ml) mint (loosely packed and torn)
- ✓1/4 cup (60 ml) cilantro (loosely packed and torn)
- ✓1 1/2 tbsp fish sauce
- ✓1 tbsp palm sugar (or light brown sugar)
- ✓2 tbsp fresh lime juice
- ✓1 fresh red chili (finely minced)
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
- 2
Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
- 3
For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
- 4
In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Start with half the dressing, then taste and adjust — it's easy to overdo it. Always toss the salad just before serving to keep the greens crisp and the flavors balanced.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Thai Beef Salad (yum Nua)
Serve Thai Beef Salad (yum Nua) with jasmine rice, rice noodles, cucumber salad, lime wedges, and fresh basil.
Storage and Reheating
Store undressed components separately for the best crunch.
Refrigerate dressed leftovers airtight and eat them as soon as possible.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Thai Beef Salad (yum Nua) ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 271 kcal
- Carbohydrates: 8 g
- Cholesterol: 60 mg
- Fiber: 1 g
- Protein: 17 g
- Sodium: 836 mg
- Sugar: 5 g
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g