Name: Thai Beef Salad (Yum Nua) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 clove garlic, minced; 1 jalapeno, halved (one half minced, one half sliced into rings); 1 lime, juiced; 1 1/2 tablespoons fish sauce; 2 tablespoons minced lemongrass (tender white core only, chopped); 1 1/4 teaspoons brown sugar; 1/4 teaspoon red chile flakes; 2 tablespoons uncooked jasmine rice (or long or short grain white rice); 1/2 tablespoon vegetable oil; 1 New York strip steak, 1 inch thick (9 to 10 oz.); 2 medium shallots, thinly sliced; 1/4 cup fresh mint leaves, loosely packed and roughly chopped; 3 tablespoons roughly chopped cilantro leaves and stems; Lettuce of your choosing (for serving); Cherry tomatoes, halved (for serving); Cucumbers, sliced (for serving)

Jump to Recipe· 4.1 from 14 reviews

If you are craving a vibrant and refreshing dish that bursts with bold flavors and tantalizing textures, look no further than this Thai Beef Salad (Yum Nua) Recipe. This classic Thai dish combines tender, juicy slices of seared New York strip steak with a zesty dressing packed with garlic, lime, lemongrass, and a hint of heat from fresh jalapeno. The added crunch from toasted rice and the fresh brightness of herbs and crisp vegetables make every bite a delightful experience. Whether you need a quick, nutritious meal or a stunning dish to impress guests, this Thai Beef Salad (Yum Nua) Recipe delivers on every level.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, holding three thick slices of medium-rare steak with a pink center and browned edges placed on top of thinly sliced purple onions and a bed of fresh green leafy herbs. The steak pieces stand out with their juicy texture, layered over the translucent, round onion slices and the vibrant green herbs below, creating a fresh and colorful contrast. Photo taken with an iphone --ar 4:5 --v 7

Even though the ingredient list might look detailed, each component is simple and plays an essential role in creating the perfect balance of flavors, textures, and colors that make this Thai Beef Salad (Yum Nua) Recipe truly special. From aromatic lemongrass to the fresh crunch of cucumbers, every item contributes beautifully to this unforgettable salad.

Garlic: Adds a robust foundation of flavor that brightens the dressing.
Jalapeno: Both minced and sliced, it lends a fresh, lively heat with slight variation in texture.
Lime juice: The citrusy tang brings brightness and balances the saltiness of fish sauce.
Fish sauce: A salty, umami-rich ingredient that gives the dressing an authentic Thai touch.
Minced lemongrass: Adds a fragrant, citrusy aroma that elevates the salad’s complexity.
Brown sugar: A subtle sweetness to even out the bold flavors.
Red chile flakes: Provides additional heat and a speckled visual appeal.
Vegetable oil: Used to sear the steak, helping to develop a flavorful crust.
New York strip steak (1 inch thick): The hearty star ingredient, juicy and tender when cooked just right.
Uncooked jasmine rice: Toasted and ground, it adds a wonderful nutty crunch and thickens the salad sauce.
Shallots: Thinly sliced for a mild onion flavor and crunchy texture.
Fresh mint leaves: Offers an invigorating and cooling aroma.
Cilantro leaves and stems: Brings fresh herbaceous notes and a splash of green color.
Lettuce: Your choice for a crisp, refreshing base.
Cherry tomatoes: Halved for juicy bursts of sweetness and a pop of color.

How to Make Thai Beef Salad (Yum Nua) Recipe

Step 1: Prepare the Dressing

Start by mincing the garlic and half of the jalapeno, placing them in a small bowl. Next, thinly slice the remaining jalapeno half into rings and add them to the bowl along with lime juice, fish sauce, minced lemongrass, brown sugar, and red chile flakes. This combination is where the magic begins, as the tart lime, salty fish sauce, and aromatic lemongrass create a dressing that wakes up all your taste buds. Take a moment to taste and adjust with more lime, sugar, or fish sauce until it perfectly suits your preference.

Step 2: Toast the Rice

Place the uncooked jasmine rice in a dry frying pan over medium-high heat. Stir frequently to prevent burning, letting the rice grains toast until they turn a beautiful golden brown, which takes about 10 minutes. This step deepens the flavor and adds an earthy crunch. After cooling the rice slightly, grind it into a coarse powder using a spice grinder or a mortar and pestle. This toasted rice powder will add a delightful texture to your salad that is uniquely Thai.

Step 3: Cook the Steak

Heat vegetable oil in a skillet over medium-high heat until shimmering. Place the New York strip steak in the pan and sear for 5 to 6 minutes on one side until deeply browned, then flip and cook for another 5 to 6 minutes to achieve medium-rare perfection. Cooking time may vary slightly depending on thickness, but you want a juicy, tender steak with a caramelized crust. Transfer the steak to a cutting board and let it rest for 5 minutes; this allows the juices to redistribute for maximum flavor retention. Finally, slice the steak thinly and cut into bite-sized pieces that will soak up the dressing beautifully.

Step 4: Combine and Toss the Salad

In a medium mixing bowl, bring together the sliced steak with any juices, thinly sliced shallots, roughly chopped mint, and cilantro leaves and stems. Pour the dressing over the mixture and gently toss everything to evenly coat the beef and herbs in the vibrant sauce. Sprinkle in the ground toasted rice powder and give the salad one final toss—this ties all the flavors and textures together flawlessly.

Step 5: Assemble and Serve

Create a fresh bed of lettuce on your serving plates to act as a crisp, refreshing base. Spoon the dressed beef salad over the lettuce and scatter halved cherry tomatoes around for a burst of sweetness and color contrast. This final touch not only makes the dish visually stunning but adds yet another layer of freshness.

How to Serve Thai Beef Salad (Yum Nua) Recipe

This image shows a white plate filled with a colorful salad layered with slices of medium-rare steak that have a pink center and brown edges. Underneath and mixed through the steak are green leafy spinach and fresh green cucumber slices, some with textured dark green skin. Bright red and yellow tomato wedges are scattered across the dish. Thinly sliced purple onion rings add a light touch on top. The salad is sprinkled with small white sesame seeds and chopped green herbs, giving it a fresh and slightly speckled look. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your Thai Beef Salad (Yum Nua) Recipe with extra fresh herbs like more mint and cilantro, or add thin slices of red onion and extra lime wedges on the side. A sprinkle of toasted sesame seeds or crushed peanuts can add an unexpected crunch and a lovely nutty aroma. These small garnishes make the salad feel even more inviting and personalized.

Side Dishes

This salad pairs wonderfully with steamed jasmine rice if you want to make it more of a filling meal. Alternatively, serve alongside light and refreshing sides such as baby corn, grilled vegetables, or a simple cucumber salad dressed with rice vinegar. These complement the lively flavors of the salad without overpowering it.

Creative Ways to Present

For a striking presentation, serve the Thai Beef Salad (Yum Nua) Recipe in individual lettuce cups, allowing guests to pick up small bites with their fingers. Alternatively, arrange the salad beautifully on a large platter decorated with edible flowers or extra fresh herbs, perfect for family-style dining. If you want to elevate it further, try plating on banana leaves for an authentic touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days. Keep the dressing and salad separate if possible to prevent the lettuce from wilting and the herbs from losing their freshness. When ready to eat, toss gently again to refresh the flavors.

Freezing

Freezing is not recommended for Thai Beef Salad (Yum Nua) Recipe because the fresh vegetables and herbs lose their texture and the dressing can separate. The steak can be frozen separately before assembling the salad if you want to prepare in advance.

Reheating

If you want to reheat the steak, do so gently in a skillet over low heat to avoid overcooking. Add the warm steak pieces back to the fresh salad ingredients at room temperature or chilled, to maintain the crispness and brightness of the overall dish. Avoid microwaving directly on the whole salad.

FAQs

What cut of beef is best for Thai Beef Salad (Yum Nua) Recipe?

The New York strip steak is an excellent choice due to its marbling and tenderness, which sears beautifully while staying juicy. However, other cuts like sirloin or ribeye can work well too, depending on your preference and budget.

Can I make this Thai Beef Salad vegetarian?

While the traditional Thai Beef Salad (Yum Nua) Recipe centers around beef and fish sauce, you can substitute the beef with grilled tofu or portobello mushrooms and use soy sauce in place of fish sauce for a delicious vegetarian version.

How spicy is this salad?

The salad has a moderate heat level thanks to the fresh jalapeno and red chile flakes. You can easily adjust the spice to your liking by using less jalapeno or skipping the chile flakes altogether.

Is toasted rice powder necessary in the recipe?

Toasted rice powder adds a unique nutty crunch and is a signature ingredient in this salad’s flavor profile. While you can skip it if you don’t have time or equipment, the texture and authenticity will not be quite the same.

Can I prepare parts of this salad ahead of time?

Yes, you can prepare the dressing and toast the rice a day ahead. It’s best to cook and slice the steak and mix the salad just before serving to keep everything fresh and vibrant.

Final Thoughts

This Thai Beef Salad (Yum Nua) Recipe is one of those dishes that feels like a celebration in every bite, effortlessly combining zest, spice, texture, and freshness into a plate of pure joy. Perfect for a warm evening dinner or an impressive appetizer for friends, it’s a recipe you’ll find yourself returning to again and again. I can’t wait for you to try it and make it your own!