Thai Beef Salad (Yum Nua)

Grilled steak sliced thin and tossed with lettuce, cucumber, tomatoes, red onion, mint and cilantro in a hot, sour and salty lime and fish sauce dressing. Serves 4.

Thai beef salad of sliced grilled steak over lettuce with cucumber, tomatoes, red onion and herbs
  • Prep 20 min
  • Cook 10 min
  • Rest 10 min
  • Total 40 min
  • Yield 4 servings

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Yum nua is a bright Thai salad of grilled beef in a lime, fish sauce and chile dressing with lots of fresh herbs. It is light but satisfying, and a great way to use a flank steak or leftover grilled steak.

Toasted rice powder, if you have it, adds an authentic nutty crunch.

Ingredients

Steak

  • 1 1/4 pounds flank or sirloin steak
  • Salt and pepper

Dressing

  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 to 2 Thai chiles, minced
  • 1 clove garlic, minced

Salad

  • 6 cups torn lettuce
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup cilantro leaves
  • 2 tablespoons chopped peanuts (optional)

Instructions

  1. Grill. Season and grill the steak over high heat 4 to 5 minutes per side, to 130°F. Rest 10 minutes and slice thinly across the grain.
  2. Dressing. Whisk the dressing ingredients until the sugar dissolves.
  3. Toss. Toss the steak with half the dressing. Arrange the lettuce, cucumber, tomatoes, onion and herbs on a platter.
  4. Serve. Top with the beef, drizzle with the remaining dressing and sprinkle with peanuts.

Tips

  • Toss the warm steak with dressing so it absorbs the flavor.
  • Adjust the chiles to your taste.

Questions about this recipe

What is yum nua?
Thai for beef salad, with a lime, fish sauce and chile dressing.
Can I make it ahead?
Grill the steak and make the dressing ahead; toss just before serving.

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