Culina recipe

Thai Beef Salad (Yam Neua).

Name: Thai Beef Salad (Yam Neua)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 g beef steak (ribeye or sirloin); 1 tbsp soy sauce; 1 tbsp vegetable oil; salt & pepper (to taste); 1 cup carrots (julienned); 1 cup cucumber (julienned); 1 red bell pepper (sliced thinly); 1/2 red onion (thinly sliced); 1/2 cup fresh cilantro (chopped); 1/2 cup fresh mint leaves; 1/4 cup roasted peanuts (chopped); lime wedges (for serving); 3 tbsp lime juice; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp brown sugar; 2 cloves garlic (minced); 1-2 Thai chilies (finely chopped (adjust for heat))

This Thai Beef Salad is a refreshing, spicy, and tangy dish featuring tender slices of beef, crisp vegetables, fresh herbs, and a zesty lime dressing. Perfect for a light lunch or dinner with bold, vibrant flavors!

Recipe by Culina

Thai

Cuisine

Thai

Course

Main Course, Salad

Prep time

15 minutes

Cook time

10 minutes

Recipe by

Culina

Total time

25 minutes

Serves

2 bowls

About this recipe

A bit about this recipe

Thai Beef Salad (Yam Neua) is a vibrant, flavorful dish that perfectly captures the balance of spicy, sour, salty, and sweet flavors that are central to Thai cuisine. It is a Northeastern Thai dish (Isaan region) that features tender slices of grilled beef, tossed with fresh vegetables, aromatic herbs, and a tangy lime dressing. The word “Yam” in Thai refers to a type of salad that is typically spicy and refreshing, while “Neua” means beef. This dish is beloved in Thailand for its bold flavors and light, healthy ingredients.

The grilled beef used in Yam Neua is often cooked medium-rare to retain its tenderness and juiciness. The dressing is made from a combination of fish sauce, lime juice, garlic, sugar, and chili, which gives the dish its characteristic tangy and spicy profile. Fresh vegetables like cucumbers, tomatoes, red onions, and herbs such as cilantro and mint bring balance to the rich beef, creating a refreshing and satisfying salad that can be enjoyed on its own or as part of a larger Thai meal.

Yam Neua is often served as an appetizer or a light main dish and is particularly popular in warm climates due to its refreshing, zesty nature. The dish exemplifies the Thai principle of balance in flavor, where the heat of the chilies is offset by the tartness of the lime juice, the saltiness of the fish sauce, and the sweetness of a pinch of sugar. It’s a dish that showcases Thailand’s love for combining different flavor profiles in one meal, creating a vibrant and exciting eating experience.

Thai Beef Salad has gained popularity worldwide as part of the global rise in interest in Thai cuisine. Its combination of lean protein, fresh vegetables, and bold flavors makes it both delicious and healthy, appealing to food lovers seeking lighter, flavor-packed meals.

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Thai Beef Salad (Yam Neua)

Print Pin

Ingrediant: Beef

Course: Main Course, Salad

Cuisine: Thai

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: bowls

Calories: 350kcal

Equipment

Grill Pan or Skillet
Mixing bowl
Whisk

Ingredients

For the Beef

300 g beef steak (ribeye or sirloin)
1 tbsp soy sauce
1 tbsp vegetable oil
salt & pepper to taste

For the Salad

1 cup carrots julienned
1 cup cucumber julienned
1 red bell pepper sliced thinly
1/2 red onion thinly sliced
1/2 cup fresh cilantro chopped
1/2 cup fresh mint leaves
1/4 cup roasted peanuts chopped
lime wedges for serving

For the Dressing

3 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
2 cloves garlic minced
1-2 Thai chilies finely chopped (adjust for heat)

Instructions

Rub the beef steak with soy sauce, salt, pepper, and vegetable oil. Let it marinate for 15 minutes while you prepare the salad.
Heat a grill pan or skillet over medium-high heat. Sear the beef for 3-4 minutes per side for medium-rare, or longer for desired doneness. Let the beef rest for 5 minutes, then slice thinly.
In a large bowl, toss together the carrots, cucumber, red bell pepper, red onion, cilantro, and mint.
In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, garlic, and chilies until the sugar is dissolved.
Toss the sliced beef with the salad and drizzle with the dressing. Sprinkle roasted peanuts on top and serve with lime wedges for an extra burst of flavor.

Notes

For a lighter version, swap the beef for grilled chicken breast. To make it vegan, replace beef with tofu or mushrooms and use soy sauce instead of fish sauce.

Nutrition

Recipe notes

For a lighter version, swap the beef for grilled chicken breast. To make it vegan, replace beef with tofu or mushrooms and use soy sauce instead of fish sauce.

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