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Flavorful Thai Beef Salad Yum Nua Recipe with Fresh Herbs and Lime Dressing

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A vibrant and refreshing Thai beef salad featuring tender grilled beef, fresh herbs, and a tangy lime dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 8 oz (225 g) flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp vegetable oil or peanut oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1 cup fresh mint leaves, roughly chopped
  • 1 cup fresh Thai basil leaves, roughly chopped
  • 1 small red onion, thinly sliced
  • 1 cucumber, thinly sliced or julienned
  • 1–2 fresh red chilies, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 tbsp fresh lime juice (about 2 limes)
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 garlic clove, minced
  • 1 tbsp toasted rice powder (optional)

Instructions

  1. Pat the flank steak dry and season both sides lightly with salt and black pepper.
  2. Heat 2 tbsp of vegetable oil in a cast iron skillet over medium-high heat until shimmering, about 3 minutes.
  3. Add the steak to the hot pan and cook for 3-4 minutes per side for medium-rare (internal temp about 135°F / 57°C). Avoid overcrowding the pan; sear in batches if needed.
  4. Transfer the steak to a plate and let it rest for 5-7 minutes.
  5. Slice the steak thinly against the grain into bite-size strips.
  6. In a small bowl, whisk together lime juice, fish sauce, palm sugar, and minced garlic until sugar dissolves. Stir in toasted rice powder if using.
  7. Thinly slice red onion and cucumbers, halve cherry tomatoes, and finely chop cilantro, mint, and Thai basil. Slice chilies thinly, removing seeds if desired.
  8. In a large bowl, combine the beef slices, herbs, and veggies. Pour the dressing over and gently toss to combine.
  9. Taste and adjust seasoning if needed. Serve immediately.

Notes

Slice beef against the grain for tenderness. Rest beef after cooking to retain juices. Adjust lime and sugar in dressing to balance flavors. Toast rice powder for added nutty crunch. For vegetarian version, substitute beef with grilled tofu or portobello mushrooms and fish sauce with soy sauce or tamari. Marinate beef briefly in dressing for extra flavor but no longer than 15 minutes to avoid ‘cooking’ the meat.

Nutrition

Keywords: Thai beef salad, Yum Nua, lime dressing, fresh herbs, summer salad, grilled beef, Thai cuisine

Find it online: https://junomeals.com/flavorful-thai-beef-salad-yum-nua-recipe-with-fresh-herbs-and-lime-dressing-perfect-for-summer/