Thai Beef Salad

A vibrant and flavor-packed dish rooted in Thai culinary tradition, Thai Beef Salad (Yam Neua) combines herbaceous freshness with tender, seared beef and a punchy, tangy-spicy dressing. It's a perfect marriage of cool and heat—a dish that dances on the palate. Ideal for warm weather or as a light yet satisfying dinner, it reflects everything beautiful about Thai cuisine: balance, boldness, and brightness.

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Prep Time 25

Cook Time 10

Total Time 35

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 205 kcal

Equipment

Grill pan or cast-iron skillet
Mixing bowls
Sharp Chef’s Knife
Cutting board
Tongs
Whisk

Ingredients

For the Salad:

1 pound beef sirloin or ribeye steak choose well-marbled, grass-fed beef for maximum tenderness
1 tablespoon vegetable oil for searing
6 medium cherry tomatoes halved, preferably heirloom for variety of color
1 cup cucumber thinly sliced, preferably English cucumber
½ medium red onion thinly sliced
2 cups mixed salad greens arugula, romaine, or watercress all work well
⅓ cup fresh mint leaves roughly torn
⅓ cup fresh cilantro leaves roughly chopped

For the Dressing:

2 tablespoons fish sauce preferably Red Boat or another high-quality brand
2 tablespoons lime juice freshly squeezed
1 tablespoon palm sugar or substitute with light brown sugar
1 piece Thai bird chili finely sliced; use more or less to adjust heat level
1 clove garlic finely minced

Instructions

Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, palm sugar, chili, and garlic until the sugar is fully dissolved. Set aside to let the flavors meld.
Prepare the Steak: Pat the steak dry and rub evenly with vegetable oil. Heat a grill pan over high heat until just starting to smoke. Sear the steak for 3-4 minutes per side (medium rare), or until internal temperature reaches 130–135°F (54–57°C). Let rest for 5 minutes before slicing thinly against the grain.
Prepare the Vegetables: While the steak rests, combine cherry tomatoes, cucumber, red onion, salad greens, mint, and cilantro in a large mixing bowl.
Assemble the Salad: Add the sliced beef to the mixed vegetables. Pour over the dressing and toss gently to combine, ensuring everything is evenly coated.

Notes

Substitute Thai bird chili with Fresno chili for milder heat.
Vegan Adaptation: Use pan-seared tofu and soy sauce in place of beef and fish sauce.
To enhance umami, splash a bit of toasted sesame oil into the dressing.

Nutrition

Calories: 205kcalCarbohydrates: 9gProtein: 26gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 62mgSodium: 790mgPotassium: 599mgFiber: 1gSugar: 4gVitamin A: 642IUVitamin C: 18mgCalcium: 52mgIron: 3mg

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