Name: Thai Beef Salad (Yum Nua)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1/2-1 lb beef tenderloin or ribeye (thinly sliced); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp oil; 1-2 Thai chilies; 2 tbsp palm sugar (or brown sugar); 2 tbsp fish sauce; 1 tsp garlic (minced); 1/4 tsp salt; 2-3 tbsp lime juice (freshly squeezed (about 1 large lime)); 1 large cucumber (peeled, halved, seeded, and sliced (or 3-4 Persian cucumbers diced)); 1 whole tomato (sliced (or 1 cup cherry tomatoes, halved)); 1 large red onion (thinly sliced); 1 cup cilantro leaves (roughly torn); 1 cup mint leaves (stems removed and roughly torn); peanuts (chopped)

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This Thai Beef Salad (Yum Nua) is an easy 20-minute dish that’s packed with flavor. Of seared beef, fresh herbs, and crisp vegetables tossed together with a spicy and tangy lime dressing.

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tossed beef salad thai with chopped peanuts

Easy Asian Beef Salad

Thailand really is a food haven that I can never get over. Which is why I’ll try my best to recreate the dishes at home so that I can enjoy it any time the craving hits. Like this crispy garlic beef and Thai style omelette.

And of course this recipe had to be next! It’s definitely one of my favorite ways to enjoy a salad. We’re pairing up steak bites or sliced beef with vegetables and a light dressing. Ready to be plated in just 20 minutes.

What Is Thai Beef Salad?

Thai Beef Salad, known as Yum Nua, is of tender beef, fresh herbs and veggies tossed in a fresh and tangy dressing. “Yum” refers to the action “to mix”, while “nua” means “beef”.

The delicious dressing really is the “special sauce” that pulls everything together, and makes you keep coming back for more. It’s made with chili, lime juice and fish sauce, which gives the perfect combination of sour, salty, spicy, and sweet.

Ingredients For Thai Beef Salad

(For full ingredient measurements, please proceed to the recipe card below.)

Beef

Beef: Use tender cuts such as beef tenderloin or ribeye.
Seasonings: Salt and black pepper.
Oil: To help sear the beef in the pan.

Dressing

Thai chilies: Aka “bird’s eye” chilies. Adds heat to the salad. Be warned that Thai chilies are spicy. When you’re handling it, be careful not to touch your eyes. (Ask me how I know. It’s like a right of passage when I first started learning how to cook). Use fewer chilies if you prefer it less spicy.
Sugar: Palm sugar is traditionally used for a caramel-like flavor. But a good substitute is brown sugar. In general, sugar helps to round out the flavors.
Fish sauce: One of the backbone ingredients for that touch of Thai flavor in the dressing. Adds saltiness and umami.
Garlic: For a hint of aromatic sharpness in the dressing.
Salt
Lime juice: Freshly squeezed is best. Provides the sour and refreshing flavor base of the dressing.

Salad

Cucumber: Cucumber makes a great base for any salad. It gives the perfect crunch.
Tomato: For a juicy add on that balances the tangy dressing.
Red Onion: You can also use shallots for a milder and sweeter flavor.
Herbs: Fresh cilantro (coriander) and mint for bright and refreshing flavors.

How To Make Easy Thai Beef Salad

Beef

Season sliced beef with salt, pepper, and 1 tbsp of neutral oil. Mix well.
Heat the remaining oil in a large skillet over high heat. Add the sliced beef. Sear for 2-3 minutes, stirring occasionally, until just browned and cooked through. Remove from the heat and let the beef rest for 5 minutes.

Dressing

Using a mortar and pestle, pound together the Thai chilies, garlic, palm sugar (or brown sugar), and salt until well combined. Stir in the fish sauce and lime juice until the sugar has dissolved.
Alternatively, combine all the dressing ingredients in a small food processor and blend until smooth.
Taste and adjust the seasoning until the dressing has a balanced sweet, sour, salty, and spicy flavor.

Assemble the salad

In a large salad bowl, combine the cucumber, tomatoes, red onion, cilantro, and mint.
Pour the dressing over the vegetables and toss gently until evenly coated.
Add the rested beef and gently toss once more to combine.
Transfer to a serving platter or individual plates. Optional, sprinkle with chopped peanuts and serve immediately.

add easy dressing to the asian beef salad

Variations

Protein: You can swap out the beef with other protein such as chicken, shrimp, or even tofu.
Veggies: Add carrots for extra crunch and sweetness. Slice thinly or julienne the carrots.
Noodles: You can also pair this beef salad with rice noodles. Cook the noodles according to package instructions.

Notes & Tips For Easy Thai Beef Salad

Slice against the grain: Slice the beef against the grain to ensure that it’s tender. Look for the direction of the muscle fibers and cut across them (not parallel to them).
Taste dressing before tossing: Taste the dressing and adjust it to your preference before tossing together with the salad.
Don’t dress the salad too early: Toss the salad with the dressing right before serving so that the veggies are fresh and crisp.
Storage: Store leftovers in an airtight container in the fridge for 1-2 days.

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