Thailand · Salads
Thai Spicy Beef Salad
Thai spicy beef salad, yam nuea (ยำเนื้อ) in Thai, is thin slices of seared steak tossed while still warm with red onion, cucumber, cherry tomatoes, mint and cilantro in a lime, fish sauce and chili dressing.
Ingredients
- beef tenderloin or flank steak250 g
- salt1 pinch
- red onion0.5
- cucumber, thinly sliced into half-rounds0.5
- cherry tomatoes4
- red chili1 tsp
- lime juice1 tbsp
- fish sauce1 tbsp
- brown sugar1 tsp
- bunch fresh mint1
- bunch cilantro1
- toasted rice powder (khao khua), optional2 tsp
- lettuce leaves or jasmine rice for serving
Method
- 1Pat the beef dry with paper towels and season both sides with a pinch of salt. Heat a cast-iron skillet or grill to high heat until it's almost smoking. Sear the steak for 2-3 minutes per side for medium-rare — you want a deep brown crust on the outside and a rosy pink center. Don't move it while it sears; let the heat do the work.
- 2Transfer the beef to a cutting board and let it rest for at least 5 minutes uncovered. This lets the juices redistribute so they end up in the salad, not on the board. Then slice thinly against the grain — cutting across the muscle fibres keeps each piece tender.
- 3While the beef rests, make the dressing: in a small bowl, combine lime juice, fish sauce, brown sugar, and finely chopped chili. Stir until the sugar dissolves completely. Taste — it should be a sharp balance of sour, salty, sweet, and hot.
- 4In a large bowl, combine the sliced beef (and any juices from the board), red onion, cucumber, cherry tomatoes, torn mint leaves, and cilantro. Pour the dressing over and toss everything together gently so the warm beef absorbs the flavors.
- 5Arrange on lettuce leaves or serve alongside steamed jasmine rice. Sprinkle toasted rice powder on top if using — it adds a subtle nutty crunch that is the signature texture of this salad.