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Thai Beef Salad

Phoebe Green
This vibrant Thai Beef Salad (Yam Neua) is a celebration of fresh herbs, tender grilled steak, and the unmistakable fire-and-lime kick of Southeast Asian cuisine. Inspired by the street food markets of Chiang Mai, every bite delivers a balance of savory, spicy, sour, and sweet—a flavor profile known in Thai cooking as 'Nam Jim' harmony. Ideal for warm evenings or an elegant light lunch, this dish is as refreshing as it is bold.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine East / Southeast Asian
Servings 4 bowls
Calories 224 kcal

Equipment

  • Cast iron skillet or grill pan
  • Mixing bowls
  • Chef's Knife
  • Cutting board
  • Tongs
  • Meat thermometer (optional)
  • Citrus Juicer (optional)

Ingredients
 
 

For the Beef:

  • 1 pound flank steak choose well-marbled, grass-fed if possible
  • 1 tablespoon vegetable oil for searing
  • ¼ teaspoon kosher salt to season beef

For the Salad:

  • 4 cups mixed salad greens baby romaine, arugula, or butter lettuce
  • 1 cup English cucumber thinly sliced
  • ½ cup cherry tomatoes halved
  • ¼ cup red onion very thinly sliced
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves

For the Dressing:

  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons fish sauce preferably Red Boat brand
  • 1 tablespoon palm sugar or light brown sugar
  • 1 teaspoon soy sauce
  • 1 piece Thai red chili minced, adjust to taste
  • 1 clove garlic grated or minced

Instructions
 

  • Prepare the Dressing: In a small bowl, whisk together lime juice, fish sauce, palm sugar, soy sauce, minced Thai chili, and garlic until sugar is fully dissolved. Set aside to allow flavors to meld.
  • Grill the Beef: Pat the flank steak dry and season with salt. Heat a skillet or grill pan over medium-high heat (about 400°F / 200°C). Brush steak with vegetable oil and sear for 3–4 minutes on each side for medium-rare (internal temp: 130°F / 54°C). Let rest for 5 minutes under loose foil.
  • Assemble the Salad: In a large bowl, gently toss salad greens, cucumber, cherry tomatoes, and red onion. Drizzle half of the dressing and mix lightly.
  • Slice the Steak: Cut the rested steak against the grain into thin slices. This ensures optimal tenderness.
  • Finish and Serve: Top the salad with sliced steak. Scatter fresh herbs over the top and drizzle remaining dressing. Serve immediately.

Notes

  • For a vegetarian version, substitute grilled tofu or seared tempeh and replace fish sauce with soy sauce and a touch of seaweed powder or mushroom soy.
  • Freeze the steak for 15 minutes for easier slicing before or after cooking.
  • Use a mortar and pestle for the dressing to better integrate garlic and chili aromatics.

Nutrition

Calories: 224kcalCarbohydrates: 9gProtein: 26gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 68mgSodium: 1017mgPotassium: 618mgFiber: 1gSugar: 4gVitamin A: 776IUVitamin C: 22mgCalcium: 52mgIron: 3mg
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