Thai Beef Salad (Yum Nua) Recipe

Introduction

Thai Beef Salad, also known as Yum Nua, is a vibrant and refreshing dish packed with tangy, spicy flavors and tender beef. Enhanced with fresh herbs, toasted rice powder, and a zesty dressing, it’s a quick and healthy meal that feels indulgent and bright on the palate.

Ingredients

• 1 clove garlic
• 1 jalapeno (halved)
• 1 lime (juiced)
• 1 1/2 tablespoons fish sauce
• 2 tablespoons minced lemongrass (tender white core only)
• 1 1/4 teaspoons brown sugar
• 1/4 teaspoon red chile flakes
• 1/2 tablespoon vegetable oil
• 1 1-inch thick New York strip steak (9 to 10 oz.)
• 2 tablespoons uncooked jasmine rice (or white rice)
• 2 medium shallots (thinly sliced)
• 1/4 cup fresh mint leaves (loosely packed, roughly chopped)
• 3 tablespoons roughly chopped cilantro leaves and stems
• Lettuce of your choosing
• Cherry tomatoes (halved)
• Cucumbers (sliced)

Instructions

1. Step 1: Make the dressing by mincing the garlic and one jalapeno half; place them in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl along with the lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Stir well, taste, and adjust seasonings with additional lime juice, fish sauce, or sugar as needed. Set aside.
2. Step 2: Prepare the toasted rice powder by heating the uncooked jasmine rice in a small frying pan over medium-high heat. Stir frequently until the grains are golden and toasted, about 10 minutes. Let cool, then grind into a coarse powder using a spice grinder or mortar and pestle.
3. Step 3: Heat the vegetable oil in a skillet over medium-high heat. Sear the steak for 5 to 6 minutes on one side until well browned, then flip and cook another 5 to 6 minutes for medium rare. Transfer to a cutting board and let rest for 5 minutes. Slice thinly and cut into bite-size pieces.
4. Step 4: In a medium bowl, combine the sliced beef with any juices, shallots, mint, and cilantro. Stir the dressing and pour it over the mixture. Toss gently to combine.
5. Step 5: Add the toasted rice powder and toss again. Serve the salad over a bed of lettuce with cherry tomatoes and cucumbers on the side or mixed in.

Tips & Variations

• Adjust the heat by varying the amount of jalapeno and red chile flakes to suit your taste.
• For a different protein, try chicken, shrimp, pork, or tofu instead of beef.
• Use palm sugar instead of brown sugar for a more authentic Thai taste.
• Add cooked rice noodles or crispy ramen noodles for extra texture and heartiness.
• To make preparation easier, you can use lemongrass paste instead of fresh lemongrass.

Storage

Store the dressing, cooked beef, and salad ingredients separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, toss everything together fresh to prevent the lettuce from wilting. Reheat the beef gently in a skillet or microwave before combining if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

When is the steak done?

Cooking the steak for 5 to 6 minutes on each side will yield medium-rare. You can adjust the cooking time to reach your preferred doneness.

Why cut the steak against the grain?

Cutting against the grain shortens the meat fibers, making the steak more tender and easier to chew.

Can you make Thai Beef Salad ahead of time?

Yes, keep the dressing, steak, and salad ingredients separate until just before serving to maintain freshness and texture.

Thai Beef Salad (Yum Nua) Recipe

---

★★★★★

4.5 from 133 reviews

• Author: Simon
• Total Time: 30 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

This Thai Beef Salad (Yum Nua) is a vibrant and flavorful dish that combines spicy, tangy, and sweet notes with tender seared steak and fresh herbs. Enhanced by a unique toasted rice powder for crunch, this healthy and easy-to-make salad is perfect as a light meal or an impressive side dish in Thai-inspired menus.

---

Ingredients

Scale 1x2x3x

Dressing

• 1 clove garlic, minced
• 1 jalapeno, halved (one half minced, the other sliced into thin rings)
• 1 lime, juiced
• 1 1/2 tablespoons fish sauce
• 2 tablespoons minced lemongrass (tender white core only)
• 1 1/4 teaspoons brown sugar
• 1/4 teaspoon red chili flakes

Steak and Rice Powder

• 1/2 tablespoon vegetable oil
• 1 (9 to 10 oz) 1-inch thick New York strip steak
• 2 tablespoons uncooked jasmine rice (or long/short grain white rice)

Salad

• 2 medium shallots, thinly sliced
• 1/4 cup fresh mint leaves, loosely packed, roughly chopped
• 3 tablespoons roughly chopped cilantro leaves and stems
• Lettuce of your choice (butter lettuce, romaine, iceberg, or blend)
• Cherry tomatoes, halved
• Cucumbers, sliced

---

Instructions

1. Prepare the Dressing: Mince the garlic and one jalapeno half and place them in a small bowl. Add the thinly sliced jalapeno rings, lime juice, fish sauce, minced lemongrass, brown sugar, and red chili flakes. Stir well and adjust seasoning by tasting and adding more lime juice, fish sauce, or sugar as needed. Set aside to let the flavors meld.
2. Toast Rice Powder: Heat a small frying pan over medium-high heat. Add the uncooked jasmine rice and stir frequently to toast the grains until golden and fragrant, about 10 minutes. Allow to cool slightly before grinding into a coarse powder using a spice grinder or mortar and pestle. Set aside.
3. Sear the Steak: Heat the vegetable oil in a skillet over medium-high heat. Place the steak in the pan and sear without moving for 5 to 6 minutes until well browned. Flip and cook the other side for another 5 to 6 minutes to reach medium rare. Transfer the steak to a cutting board and let rest for 5 minutes to retain juices.
4. Slice the Steak: Slice the rested steak thinly against the grain, then cut slices into bite-sized pieces to ensure tenderness and easy eating.
5. Assemble the Salad: In a medium bowl, combine the sliced beef with its resting juices, shallots, mint, and cilantro. Stir the prepared dressing and pour it over the beef mixture, tossing gently to coat everything well. Sprinkle the toasted rice powder over the salad and toss again lightly.
6. Serve: Arrange the dressed beef salad over a bed of your chosen lettuce along with cherry tomatoes and cucumber slices. Serve immediately for the freshest flavor and texture.

Notes

• The heat level can be adjusted by varying the amount of jalapeno and red chili flakes according to taste.
• Cut the steak against the grain to ensure tenderness.
• Store dressing, steak, and salad ingredients separately if preparing ahead of time, then combine before serving.
• Toasted rice powder adds essential texture and nutty flavor—don’t skip this step.
• Substitute other cuts of steak such as ribeye, flank, or sirloin as preferred.
• Vegetarian variations can be made by replacing beef with tofu or mushrooms.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai beef salad, Yum Nua, Thai salad, steak salad, lemongrass, toasted rice powder, spicy salad, fresh herbs, healthy Thai recipe