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Yum Nua


Thai Beef Salad

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Rate this recipe 4.5/5 (4 Votes)
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  • Steak
  • 8 -10 ounces New York strip steaks (about 1 1/2 in thick)
  • salt and pepper
  • 1/2 tablespoon vegetable oil
  • Salad
  • 1/4 cup shallot, sliced thin
  • 3 tablespoons chopped cilantro stems, and leaves
  • 1/4 cup mint leaf (loosely packed to measure and then, chopped)
  • 1 medium cucumber, seeded and sliced
  • 4 -6 romaine lettuce leaves, for serving
  • Dressing
  • 1 clove garlic, minced
  • 2 Thai chiles, minced (more or less depending on the heat desired)
  • 2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
  • 1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
  • 2 tablespoons fish sauce (nam pla)
  • 2 1/2 tablespoons fresh lime juice


Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

1 Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.

2 Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.

3 Whisk together to combine and set aside.

4 To cook the steak, heat oil in a skillet over medium high heat.

5 Sear the steak on one side and continue to cook 5-6 minutes.

6 Turn over steak and cook for another 5 minutes or until medium rare or medium.

7 Remove from heat and let stand on cutting board for 5 minutes.

8 After meat has rested, slice steak very thinly.

9 In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.

10 Pour the dressing on top and toss gently.

11 Line a serving platter with romaine leaves and pile beef salad on top.

12 Serve with rice if desired.

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