Name: Thai Beef Salad Recipe (Yum Nua)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb (450 g) beef steak (ribeye, sirloin, or flank steak); 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 teaspoon black pepper; 1 tablespoon vegetable oil; 3 tablespoons fresh lime juice; 1 ½ tablespoons fish sauce; 1 tablespoon soy sauce; 1 teaspoon brown sugar (or honey); 1-2 Thai chilies (or red chili flakes), finely chopped; 1 clove garlic, minced; 2 cups mixed greens (romaine, butter lettuce, or cabbage); 1 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1 small cucumber, thinly sliced; ¼ cup fresh cilantro, chopped; ¼ cup fresh mint leaves; ¼ cup fresh Thai basil (optional); 2 tablespoons roasted peanuts or cashews (optional, for crunch)

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This Thai Beef Salad (Yum Nua) is a vibrant, fresh, and flavorful dish that combines juicy, tender slices of beef with crisp vegetables and a tangy, spicy dressing. Packed with bold Thai flavors like lime, fish sauce, and chili, this salad is both refreshing and satisfying. Perfect for lunch, dinner, or a light appetizer, it’s a quick and healthy dish that’s ready in under 30 minutes!

Why You’ll Love This Recipe

Bursting with bold, authentic Thai flavors
Light, healthy, and high in protein
Quick and easy—ready in under 30 minutes
Perfect for a refreshing summer meal or appetizer
Customizable with your favorite vegetables and herbs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef:

1 lb (450g) flank steak, sirloin, or ribeye
1 tablespoon vegetable oil
Salt and black pepper to taste

For the salad:

Mixed greens (lettuce, arugula, or spinach)
1 cucumber, thinly sliced
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 red chili, thinly sliced (optional for heat)
Fresh herbs (cilantro, mint, Thai basil)

For the dressing:

3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar (or honey)
1-2 Thai red chilies, finely chopped (optional for spice)
2 garlic cloves, minced

For garnish:

Crushed peanuts or cashews (optional)
Lime wedges
Extra fresh herbs

Directions

Prepare the beef: Season the steak with salt and pepper on both sides. Heat vegetable oil in a pan over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or until desired doneness. Let it rest for 5-10 minutes before slicing thinly against the grain.
Make the dressing: In a small bowl, whisk together fish sauce, lime juice, soy sauce, sugar, minced garlic, and chopped chilies until well combined. Adjust sweetness, saltiness, or spice to taste.
Assemble the salad: In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, chili slices, and fresh herbs.
Add the beef: Place the sliced beef on top of the salad. Drizzle with the prepared dressing and toss gently to combine.
Garnish and serve: Top with crushed peanuts or cashews, fresh herbs, and a squeeze of lime juice. Serve immediately while the beef is still slightly warm.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Spicy Thai Beef Salad: Add extra Thai chilies or a drizzle of sriracha for more heat.
Low-Carb Option: Omit sugar from the dressing and skip peanuts or cashews for a keto-friendly version.
Grilled Beef Salad: Grill the steak instead of pan-searing for a smoky flavor.
Vegetarian Version: Substitute the beef with grilled tofu or tempeh and use soy sauce instead of fish sauce.

Storage/Reheating

Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Best served cold or at room temperature. If needed, warm the beef slightly in a pan before adding it to the salad.
Do not freeze: The vegetables will lose their crisp texture when thawed.

FAQs

What’s the best cut of beef for Thai beef salad?

Flank steak, sirloin, or ribeye are all great options as they cook quickly and slice easily.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and stored in the refrigerator.

Is fish sauce necessary for the dressing?

Fish sauce adds authentic Thai flavor, but you can substitute it with soy sauce for a vegetarian version or if you don’t have it on hand.

Can I use pre-cooked beef?

Yes, leftover steak works perfectly—just slice thinly and toss with the salad.

What herbs are best for Thai beef salad?

Fresh cilantro, mint, and Thai basil are traditional and add a refreshing herbal flavor.

How spicy is this dish?

It’s mildly spicy as written, but you can adjust the heat level by adding more or fewer chilies.

Can I grill the beef instead of pan-searing?

Yes, grilling adds a smoky flavor and is a great alternative to pan-searing.

What sides go well with Thai beef salad?

Steamed jasmine rice, sticky rice, or a light soup like tom yum pairs well with this dish.

Can I use chicken instead of beef?

Yes, grilled chicken breast or thighs work as a great alternative protein.

How do I keep the vegetables crisp?

Keep the veggies chilled until you’re ready to assemble the salad, and only toss with dressing right before serving.

Conclusion

This Thai Beef Salad is fresh, bold, and packed with flavor, making it the perfect dish for a light lunch, dinner, or appetizer. With tender slices of beef, crunchy vegetables, and a zesty, spicy dressing, this recipe brings authentic Thai flavors to your table in under 30 minutes. Serve it as a refreshing summer meal or a show-stopping party dish—either way, it’s sure to impress!