Okay guy’s we’re back with another one of my absolute favorite Thai dishes. I know that might sound repetitive at this point, but I just love Thai food so much.
Today we’re making Thai Beef Salad. Juicy tender steak, paired with cucumber, tomato, mint, cilantro and shallots. Served with the most delicious spicy fish sauce dressing. A perfect balance of tanginess and spice and it’s sure to please.
What is Thai Beef Salad?
Thai Beef Salad, also known as “Yum Neua”, is a vibrant and flavorful salad that features thinly sliced, grilled or seared beef as its star ingredient. This dish combines rich and tender beef and served with a variety of fresh vegetables, topped with a deliciously spicy dressing.
Now of course when making this beef salad, you can make your own adjustments. Each Thai restaurant I’ve gone to makes this salad differently. My favorite way to enjoy this is as a salad with the addition of lettuce. To me it gives a little more substance and one more ingredient to savor this delicious salad.
Nonetheless, you can add and subtract ingredients as you desire. The one thing you cannot skimp on is the beef and the dressing. Those literally bring this salad to life.
This Thai Beef Salad is an excellent option for those following low-carb or gluten-free diets. Quick to prepare and it’s an ideal option for a refreshing lunch or a light dinner.
I’ve tried a number of variations of this salad and every restaurant adds its own touch, possibly due to regional influences. Yet, what stays constant is the tender beef and the flavorful dressing that ties everything together.
While the ingredients may vary, the essence of the salad remains the same. It’s doggone good!
What you’ll need to make Thai Beef Salad
- Beef: Almost any cut of beef works well for this salad. I’ve made it with flank steak, sirloin, and top loin, but my favorites are flank and top loin for their flavor and tenderness.
- Lettuce: You can use lettuce or spinach as the base. It’s optional, but personally, I think the more texture and ingredients, the better.
- Cherry Tomatoes: Halved or quartered cherry tomatoes work great, but feel free to use any tomatoes you prefer.
- Shallots: Thinly sliced shallots add a mild bite, but red onions work just as well. Cucumber: Optional, but I absolutely love adding cucumber for extra crunch and freshness.
- Mint: Adds the perfect fresh, bright flavor to the salad.
- Cilantro: Brings a fresh, herbaceous element that pairs perfectly with the beef and dressing.
- Green Onions: Adds a subtle onion flavor and extra freshness.
- Toasted Rice Powder: Used traditionally in Thai beef salad, toasted rice powder adds a delicious nutty flavor and subtle crunch. You can leave it out if preferred.
For the dressing
- Fish Sauce: An essential ingredient that gives the dressing its signature savory, umami-packed flavor.
- Sugar: Traditionally, palm sugar is used and can be found at most Asian grocery stores. If you can’t find it, brown sugar or granulated sugar work well too.
- Thai Chilies: Add according to your spice preference. If Thai chilies aren’t available, bird’s eye chilies are a great substitute or dried Thai chilies.
- Garlic: Freshly minced garlic adds bold flavor to the dressing.
- Lime Juice: Helps balance the saltiness of the fish sauce while adding the perfect amount of bright citrus flavor.
The dressing is such a star. It really shines bright in this salad. It’s so good that I drizzle the extra juice on my fried rice or chicken. It packs so much flavor and elevates anything it’s on. When making, I highly recommend using fresh ingredients for this salad. Fresh lime juice, chillies, garlic etc.
How to make Thai Beef Salad
To begin, allow the beef to reach room temperature for even cooking. Then, season with salt and pepper.
While the beef rests, start preparing your veggies – this step tends to be the most time-consuming part of the recipe..
In a mortar and pestle, mash down Thai chilies and garlic to create a paste. Then add in 1 1/2 tbsp of fish sauce, 1 tbsp sugar, 1 capful of vinegar, and squeeze in the juice of 1 lime.
Mix until everything is well combined and the sugar dissolves. Note- you might need to add a little warm water to help the sugar break down.
Can I prep this beforehand?
Of course. I’d recommend chopping up your veggies before assembling to cut down on the prep time. This salad also works great for meal prep; just hold off on adding the beef and dressing until you’re ready to enjoy it. This keeps the veggies and lettuce fresh and crisp, preventing sogginess.
Tips to make the best Thai Beef Salad
- Use fresh ingredients. To get the best results, I highly recommend using fresh ingredients. It’s the essence of this Thai Beef Salad.
- Allow the beef to come to room temperature before grilling or searing. This will ensure an even cook. Not doing so will result in an uneven cook.
- Be sure to REST the steak after cooking before slicing it.
- Slice the beef against the grain. Slice the beef against the grain for the most tender pieces. Remember that the steak’s tenderness depends on its cooking time, so cook it to your preferred level of doneness.
- Rest the steak for 10 minutes before slicing.
What to serve Thai Beef Salad with?
You can eat this salad as a side, lunch or a light dinner. Or you can serve it as a side with my Thai Basil fried rice (as pictured), Chili Garlic Oil Wings, or my Beef Pad Kee Mao.
You can also swap out the beef in the salad and use chicken or shrimp, if preferred.
More Recipes to enjoy
Thai Basil Fried Rice
Parchment Baked Fish
Airfried Mango Habenero Wings
Chili Garlic Oil Wings
If you try this Thai Beef Salad, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Thai Beef Salad
Equipment
- Mortar and Pestle
Ingredients
- Sirloin Steak flank or top loin will also work
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 1 clove garlic
- salt + pepper
For the salad
- lettuce or spinach
- 1/2 cucumber chopped
- 1/4 cup grape tomatoes halved or quartered
- 1/3 cup cilantro chopped
- 1/4 cup mint
- 1/2 shallot thinly sliced
- 1/4 cup green onions diced
- toasted rice powder optional
For the dressing
- 1 1/2 tbsp fish sauce
- 1 tbsp sugar
- 1 lime juice
- 1 cap distilled vinegar
- 4 cloves garlic
- 2-3 Thai chilies use to your discretion
- 2-3 tbsp warm water optional, but this helps melt the sugar.
Instructions
- Season beef with salt pepper and a little fish sauce. Heat up cast iron or large skillet then add in a neutral oil. Sear the beef for 3 minutes without touching it. Then flip and cook for an additional 3 minutes. Once you get the desired doneness, reduce the heat then add in unsalted butter and garlic clove. Baste the steak for 1 minute. Remove from the pan and allow the steak to rest before slicing.
- In a mortar and pestle mash down garlic cloves and Thai chilies to create a paste. Next, pour in fish sauce, vinegar, lime juice and sugar. Mix until the sugar is dissolved. Add warm water if needed. Set aside.
- In a large bowl, combine lettuce, cucumber, shallots, tomatoes, mint, cilantro and green onions. Add in the sliced beef. And top with the dressing. Toss everything together and enjoy!
Notes
Did you make it?
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