Zesty Thai Beef Salad (Yum Nua) Recipe for Flavor Lovers

Culinary adventures often lead to unexpected delights, and this zesty Thai beef salad bursts with vibrant flavors that dance across your palate.

Tender strips of grilled beef mingle with crisp herbs and vegetables, creating a symphony of taste and texture.

The bold combination of lime, chili, and fish sauce delivers a punch of authentic Thai street food excitement.

Cool cucumber and fresh mint provide a refreshing counterpoint to the spicy, savory meat.

Each bite offers a perfect balance of heat, acidity, and rich umami notes that will transport you straight to the bustling markets of Bangkok.

Quick to prepare and packed with nutrition, this salad promises to become a favorite in your recipe collection.

Prepare to fall in love with a dish that celebrates the bold, bright essence of Thai cuisine.

Thai Beef Salad (Yum Nua) That Packs a Flavor Punch

• Rapid Kitchen Magic: Craft a luxurious restaurant-style sauce in mere minutes with just four simple ingredients.
• Minimal Ingredient Mastery: Skip complicated shopping lists and use pantry staples like butter, cream, garlic, and Parmesan cheese for an instant flavor explosion.
• Customizable Comfort: Adjust thickness by controlling cooking time and easily personalize with extra seasonings or garnishes like fresh parsley or black pepper.
• Family-Friendly Favorite: Create a creamy, crowd-pleasing sauce that appeals to both kids and adults, perfect for transforming ordinary pasta into a delightful meal everyone will love.

Essential Ingredients for Thai Beef Salad (Yum Nua)

• Steak: High-quality beef cut for a tender and flavorful base of the salad.

• Garlic, Shallots: Provide sharp and sweet underlying flavor to the dish.
• Mint, Cilantro: Fresh herbs that add brightness and authentic Thai taste.

• Lettuce: Crisp green base that provides a fresh foundation for the salad.
• Cherry Tomatoes, Cucumber: Adds cool, refreshing crunch to the salad.

• Lime Juice: Adds tangy acidity and balances the rich beef.
• Fish Sauce: Provides a deep, savory umami flavor characteristic of Thai cuisine.
• Brown Sugar: Balances the heat and adds a subtle sweetness.
• Lemongrass: Brings a citrusy, herbal note to the dressing.

• Jalapeno, Red Chili Flakes: Introduces a spicy kick to the salad.

• Toasted Rice Powder: Creates a unique nutty crunch and traditional Thai element.

• Vegetable Oil: Used for searing the steak to achieve a perfect golden-brown crust.

How to Make Thai Beef Salad (Yum Nua) at Home

Step 1: Create Zesty Dressing

Finely chop garlic and jalapeno. Combine in a small bowl with jalapeno rings, lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes.

Mix thoroughly and set aside.

Step 2: Toast Rice Powder

Heat a small pan over medium-high heat.

Add uncooked rice and toast, stirring constantly until golden brown. Cool slightly, then grind into a coarse powder using a spice grinder or mortar and pestle.

Step 3: Sear Perfect Steak

Heat vegetable oil in a skillet over medium-high heat. Cook steak until browned on one side, then flip and cook other side to medium-rare.

Transfer to a cutting board and rest for 5 minutes. Slice thinly into bite-sized pieces.

Step 4: Combine Salad Ingredients

• Sliced steak and its juices
• Chopped shallots
• Fresh mint leaves
• Cilantro

Step 5: Dress and Toss

Pour prepared dressing over the beef mixture. Gently toss to coat evenly.

Sprinkle toasted rice powder and mix again.

Step 6: Plate and Serve

Arrange lettuce on a serving plate.

• Cherry tomatoes
• Cucumber slices
• Dressed beef mixture

Serve immediately and savor the bold Thai flavors!

Tips for a Perfect Thai Beef Salad (Yum Nua)

• Pat the steak dry before cooking to ensure a golden-brown crust and prevent steaming.
• Let the steak rest for 5 minutes after cooking to allow juices to redistribute, keeping the meat tender and flavorful.
• Taste and adjust the dressing by adding more lime juice, fish sauce, or sugar to achieve a harmonious sweet, sour, and salty balance.
• Stir the rice constantly while toasting to prevent burning and achieve an even golden-brown color for the rice powder.
• Cut the steak thinly and against the grain to ensure maximum tenderness and easier chewing.

Variations That Refresh Thai Beef Salad (Yum Nua)

• Vegetarian Tofu Salad: Replace beef with firm tofu, pressing and marinating it in the same dressing for enhanced flavor. Grill or pan-sear tofu for a protein-packed alternative.
• Chicken Thai Salad: Swap beef with grilled chicken breast, sliced thinly and seasoned with identical marinade ingredients. Perfect for those preferring poultry over red meat.
• Gluten-Free Version: Ensure fish sauce is gluten-free certified. Replace regular soy sauce with tamari sauce. Use gluten-free certified ingredients for those with dietary restrictions.
• Low-Carb Adaptation: Eliminate rice powder. Increase fresh herbs and use lettuce cups instead of traditional plating. Add more cucumber and tomatoes for extra volume and nutrition.

Best Pairings for Thai Beef Salad (Yum Nua)

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Riesling with bright acidity to complement the salad's spicy and tangy flavors, cutting through the richness of the beef.
• Enhance with Thai Iced Tea: Brew a classic Thai iced tea with sweet condensed milk to balance the dish's heat and provide a cooling counterpoint to the spicy beef salad.
• Match with Fresh Lemongrass Mojito: Create a refreshing cocktail using muddled lemongrass, mint, lime juice, and white rum to echo the salad's herbaceous and citrusy notes while offering a palate-cleansing effect.
• Complement with Singha Beer: Opt for a light, crisp Thai beer that cuts through the salad's bold flavors and provides a refreshing accompaniment to the spicy, herbaceous dish.

Keeping Thai Beef Salad Fresh and Delicious

• Store leftover Thai beef salad in an airtight container in the refrigerator for up to 2 days. Keep dressing and salad components separate to maintain crispness.
• Not recommended due to delicate herbs and lettuce texture. Steak can become tough and watery when thawed.
• Gently warm sliced steak in a skillet over low heat with a splash of oil. Avoid overcooking to prevent dryness.
• Remove salad from refrigerator 15 minutes before serving. Refresh with fresh herbs and toss with additional dressing to revive flavors.

FAQs

• What is toasted rice powder and why is it used in this recipe?

Toasted rice powder adds a nutty, crunchy texture and unique flavor to Thai dishes. It provides a subtle smoky taste and helps thicken the dressing while giving the salad an authentic Thai street food characteristic.

• How spicy is this Thai beef salad?

The spice level can be adjusted by controlling the amount of jalapeno and red chili flakes. If you prefer less heat, remove the jalapeno seeds or reduce the chili flakes. For more heat, keep the seeds or add extra chili.

• What type of steak works best for this recipe?

Sirloin, flank, or ribeye steak are ideal for Thai beef salad. Choose a tender cut that can be quickly seared and sliced thinly.

Thai Beef Salad (Yum Nua) Recipe

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4.7 from 9 reviews

• Total Time: 35 minutes
• Yield: 1 1x

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Description

Spicy Thai beef salad (yum nua) brings sizzling flavors from Bangkok’s street kitchens, blending tender grilled meat with zesty herbs and tangy dressing. Fresh ingredients dance together, creating a light yet bold meal that will transport you straight to Thailand’s culinary heart.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound beef

Herbs and Aromatics:

• 2 tablespoons minced lemongrass
• 1 clove garlic, minced
• 1 jalapeño

Seasonings and Liquids:

• 1 lime, juiced
• 1 1/2 tablespoons fish sauce
• 1 1/4 teaspoons brown sugar
• 1/4 teaspoon red chili flakes

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Instructions

1. Prepare the dressing by mincing garlic and jalapeño in a small bowl, blending with lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes.
2. Taste and fine-tune the dressing, adjusting seasonings as needed for balanced flavor. Set aside.
3. Toast uncooked rice in a small frying pan over medium heat, stirring constantly until golden brown, approximately 10 minutes.
4. Allow toasted rice to cool slightly, then grind into a coarse powder using a spice grinder or mortar and pestle.
5. Heat vegetable oil in a skillet over medium-high heat, searing steak for about 5-6 minutes on each side until medium-rare.
6. Transfer steak to a cutting board, letting it rest for 5 minutes before slicing thinly into bite-sized pieces.
7. Combine sliced steak, shallots, mint, and cilantro in a medium bowl, capturing any meat juices.
8. Pour prepared dressing over the meat mixture, gently tossing to ensure even coating.
9. Sprinkle toasted rice powder over the salad, tossing to distribute evenly.
10. Create a bed of lettuce on a serving plate, garnishing with cherry tomatoes and cucumber slices.
11. Spoon dressed beef mixture atop the prepared lettuce base.
12. Serve immediately while flavors are fresh and vibrant.

Notes

• Customize heat levels by adjusting jalapeno and chili flake quantities, allowing personalized spice experiences for different palates.
• Toast rice carefully to prevent burning, watching color change and stirring consistently for perfect nutty flavor and crunchy texture.
• Select high-quality, tender beef cuts like sirloin or flank steak to ensure maximum tenderness and optimal flavor absorption.
• Consider gluten-free adaptation by using tamari instead of fish sauce and confirming rice powder’s gluten-free status for sensitive diets.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1
• Calories: 30 kcal
• Sugar: 2 g
• Sodium: 1600 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.1 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1.5 g
• Protein: 1 g
• Cholesterol: 0 mg