Classic Thai Beef Salad (Yum Nua)
User Reviews
4.9
Classic Thai Beef Salad (Yum Nua)
Description
Classic Thai Beef Salad (Yum Nua) centers on flavorful grilled beef, seasoned simply with soy sauce and pepper, then rested and thinly sliced to retain its juiciness. The salad features crisp cucumber, juicy cherry tomatoes, and thinly sliced shallots, which bring freshness and crunch. Aromatic mint and cilantro leaves add herbal brightness. The dressing, a blend of fish sauce, palm sugar, fresh lime juice, and minced red chili, delivers a harmonious balance of salty, sweet, sour, and heat that defines Thai salads.
The salad is assembled by gently combining the beef and vegetables, starting with half the dressing and adjusting to taste. Tossing just before serving maintains crisp textures and vibrant flavors. This salad works well as a light meal or accompaniment to grilled dishes, especially in warm weather.
For best results, bring the beef to room temperature before grilling and serve the salad promptly to enjoy its fresh and balanced flavors. The dressing can be made ahead and combined at the last moment.
Ingredients
- 3/4 lb (340 g) beef tenderloin room temperature, or rib-eye, sirloin, or striploin
- 1 tbsp soy sauce
- dashes black pepper
- 2 cucumber seeded and sliced, small or 1 English cucumber
- 4 oz (113 g) cherry tomato cut in half
- 1 shallot sliced
- 1/4 cup (60 ml) mint loosely packed and torn
- 1/4 cup (60 ml ) cilantro loosely packed and torn
For salad dressing
- 1 1/2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 2 tbsp lime juice fresh
- 1 red chili pepper finely minced, fresh
Instructions
- Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
- Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
- For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
- In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Start with half the dressing, then taste and adjust — it's easy to overdo it. Always toss the salad just before serving to keep the greens crisp and the flavors balanced.
Notes
- Bring the steak to room temperature for 30–45 minutes before cooking to ensure even grilling.
- Serve the salad immediately for optimal freshness; keep dressing separate if preparing ahead.
- Adjust the dressing balance to taste, starting with half and adding more gradually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 60mg | 20% |
| Sodium | 836mg | 35% |
| Potassium | 478mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 27mg | 30% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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