Thai Beef Salad (Yam Neua)

Thai Beef Salad (Yam Neua)

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!

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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