Go Back
authentic Thai Beef Salad

Thai Beef Salad

Thai Beef Salad (Yum Nua) is a fresh, vibrant and flavour-packed Thai classic made with tender grilled beef, crisp vegetables, fragrant herbs and a zesty homemade dressing. Ready in just 30 minutes, this healthy, high-protein salad delivers the perfect balance of sweet, sour, salty and spicy flavours, making it an excellent choice for a quick lunch, light dinner or impressive meal for family and friends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Salad
Cuisine Thai-Inspired
Servings 6 People
Calories 365 kcal

Equipment

  • 1 Sharp Chef’s Knife Essential for trimming, slicing the beef and preparing vegetables with precision.
  • 1 Large Chopping Board: Provides a safe and hygienic surface for all ingredient preparation.
  • 1 Cast-Iron Skillet or Grill Pan – Produces a beautiful golden crust and locks in the juices of the steak.
  • 1 Meat Thermometer – Helps achieve your preferred steak doneness accurately.
  • 1 Large Mixing Bowl Perfect for combining all the fresh salad ingredients without bruising delicate herbs.
  • 1 Small Mixing Bowl Ideal for whisking together the vibrant Thai dressing.
  • 1 Whisk Ensures the dressing emulsifies smoothly.
  • 1 Large Serving Platter – Showcases your colourful Thai Beef Salad beautifully for family meals or entertaining.
  • 1 Kitchen Tongs: Make tossing and serving the salad effortless while keeping the ingredients intact.
  • 1 Kitchen Timer – Helps cook the steak perfectly and prevents overcooking.

Ingredients
  

For The Salad

  • 900 g Sirloin Steak – Choose a well-marbled steak for maximum tenderness and flavour.
  • 2 Small Cos Lettuces Chopped – Provides a crisp and refreshing base for the salad.
  • 2 Large Cucumbers Thinly Sliced – Adds crunch and cooling freshness.
  • 300 g Cherry Tomatoes Halved – Brings natural sweetness and vibrant colour.
  • 1 Large Red Onion Thinly Sliced – Offers a mild sharpness and attractive colour contrast.
  • 1 Cup Fresh Coriander Leaves – Essential for authentic Thai flavour.
  • 1 Cup Fresh Mint Leaves – Gives the salad its signature refreshing finish.
  • 3 Spring Onions Thinly Sliced – Adds delicate onion flavour without overpowering the dish.
  • 2 Fresh Red Chillies Thinly Sliced – Provides adjustable heat depending on your preference.
  • ½ Cup Roasted Peanuts Roughly Chopped – Adds delicious crunch and nutty richness.

For The Thai Dressing

  • 4 Tablespoons Fresh Lime Juice – Creates the bright citrus flavour that makes Thai Beef Salad so refreshing.
  • 4 Tablespoons Fish Sauce – Delivers authentic savoury depth.
  • 2 Tablespoons Honey or Palm Sugar – Balances the acidity with gentle sweetness.
  • 3 Garlic Cloves Finely Minced – Adds aromatic richness.
  • 2 Fresh Bird's Eye Chillies Finely Chopped – Brings authentic Thai heat.
  • 1 Tablespoon Sesame Oil – Adds subtle nutty aroma.
  • ½ Teaspoon Freshly Ground Black Pepper – Enhances the overall flavour.

For Seasoning The Beef

  • 2 Tablespoons Olive Oil – Helps achieve a beautifully caramelised exterior.
  • 1 Teaspoon Sea Salt – Enhances the natural flavour of the beef.
  • 1 Teaspoon Freshly Ground Black Pepper – Adds gentle warmth.

Instructions
 

Step 1: Prepare The Beef

  • Remove the steak from the refrigerator about 30 minutes before cooking to allow it to reach room temperature.
  • Rub both sides with the olive oil.
  • Season generously with the sea salt and freshly ground black pepper.
  • Allow the seasoning to rest on the meat for about 10 minutes. This helps the flavours penetrate and encourages a better crust when cooking your Thai Beef Salad.

Step 2: Cook The Steak

  • Heat a cast-iron skillet or grill pan over high heat until it is smoking hot.
  • Carefully place the steak into the pan.

Cook for approximately:

  • Rare – 2–3 minutes per side
  • Medium Rare – 3–4 minutes per side
  • Medium – 4–5 minutes per side

Use a meat thermometer for accuracy:

  • 50–52°C – Rare
  • 54–57°C – Medium Rare
  • 60–63°C – Medium
  • A beautifully cooked steak is the heart of an exceptional Thai Beef Salad, so avoid overcooking.

Step 3: Rest The Beef

  • Transfer the steak onto a clean plate or chopping board.
  • Loosely cover with foil.
  • Rest for 10 minutes before slicing.
  • Resting allows the juices to redistribute, ensuring every slice of Thai Beef Salad remains tender and succulent.

Step 4: Slice The Beef

  • Using a sharp chef's knife, slice the steak thinly across the grain.
  • Cutting against the grain shortens the muscle fibres, making every bite of Thai Beef Salad wonderfully tender.
  • Set the sliced beef aside while you prepare the remaining ingredients.

Step 5: Prepare The Vegetables

  • Wash and dry the lettuce thoroughly.
  • Thinly slice the cucumbers.
  • Halve the cherry tomatoes.
  • Slice the red onion as thinly as possible.
  • Slice the spring onions.
  • Pick the coriander and mint leaves.
  • Slice the fresh chillies.
  • Keeping every ingredient crisp helps your Thai Beef Salad stay fresh, colourful and full of texture.

Step 6: Make The Dressing

    In a small bowl, combine:

    • Fresh lime juice
    • Fish sauce
    • Honey or palm sugar
    • Minced garlic
    • Chopped bird's eye chillies
    • Sesame oil
    • Black pepper
    • Whisk thoroughly until the honey dissolves completely.

    Taste and adjust if needed:

    • More lime for freshness
    • More honey for sweetness
    • More fish sauce for savouriness
    • More chilli for extra heat
    • The dressing is what gives Thai Beef Salad its famous balance of sweet, salty, sour and spicy flavours.

    Step 7: Assemble The Salad

    • Place the lettuce into a large serving bowl.
    • Add the cucumber.
    • Add the tomatoes.
    • Add the sliced onion.
    • Stir in the spring onions.
    • Add the coriander and mint leaves.
    • Arrange the sliced beef over the vegetables.
    • Sprinkle over the roasted peanuts.
    • Pour the dressing evenly across the salad.

    Step 8: Toss Gently

    • Using salad servers or kitchen tongs, gently fold everything together.
    • Avoid crushing the herbs.
    • Ensure every slice of beef is coated with the dressing.
    • A gentle fold keeps Thai Beef Salad looking vibrant and restaurant-worthy.

    Step 9: Garnish And Serve

    • Garnish with extra coriander.
    • Add additional mint leaves.
    • Scatter a few extra chilli slices.
    • Finish with more roasted peanuts.
    • Serve immediately with fresh lime wedges.
    • Freshly assembled Thai Beef Salad always tastes best while the vegetables remain crisp and the beef is still slightly warm.

    Notes

    • 🥩 For the most tender Thai Beef Salad, choose a quality cut of beef such as sirloin, rump or ribeye, and avoid overcooking it.
    • ⏱️ Always let the cooked beef rest for 10 minutes before slicing to keep it juicy and flavourful.
    • 🔪 Slice the beef thinly against the grain for the best texture.
    • 🌿 Use fresh coriander, mint and lime juice for the most authentic Thai flavour.
    • 🌶️ Adjust the amount of chilli to suit your preferred spice level.
    • 🥗 Toss the salad with the dressing just before serving to keep the vegetables crisp and fresh.
    • 🥜 Lightly toast the peanuts to enhance their crunch and nutty flavour.
    • 🍋 Taste the dressing before serving and adjust the balance of sweet, sour, salty and spicy flavours if needed.
    • ❄️ If preparing ahead, store the beef, vegetables and dressing separately, then combine them just before serving.
    • 🍽️ Thai Beef Salad is best enjoyed fresh on the day it is made for maximum flavour, texture and colour.
    Keyword Thai Beef Salad