thai beef salad

This Spicy Thai Beef Salad is a great summer salad recipe made by grilling flank steak and marinating in an easy to make Thai steak salad marinade after it is grilled. Mixed with fresh herbs, cucumber, and shallots, it is a great recipe to try if you are a fan of Asian flavors.

Spicy Thai Beef Salad

sweet paprika

cayenne pepper

white rice

lime juice,

fish sauce

water

sugar

½ lbs flank steak (trimmed)

salt

black pepper (freshly ground)

shallots (thinly sliced)

onions

Thai chili (stemmed and sliced (optional))

mint leaves (rinsed and torn)

cilantro leaves (rinsed and torn)

cucumber

Place paprika and cayenne pepper in a small skillet. Cook, stirring constantly, in medium heat until fragrant, 1 minute or so. Transfer it to a small bowl.

Return the now-empty skillet back to medium-high heat and add rice. Toast, stirring frequently, until golden browned, 3-4 minutes. This happens pretty suddenly so keep a very close eye on it. Transfer to a small bowl and let it cool. When cooled, grind rice in a spice grinder (or a mini food processor or a mortar and pestle) until it resembles fine meal. Set aside.

To make the dressing: Whisk together the lime juice, fish sauce, water, sugar, and ½ teaspoon of the paprika and cayenne mixture in a large bowl. Set aside.

For the meat: Using a paper towel, pat-dry both sides of the steak. Season both sides with salt and pepper. Turn all burners of your grill on high, cover and open lid vent completely. Heat until hot, about 5 minutes.

Place steak over on the hot part of the grill and cook until beginning to char, 5-6 minutes. Flip steak and continue to cook for 4-5 minutes or it registers 125 degrees when the middle part of the steak is inserted with an instant thermometer.

Transfer the meat onto a cutting board, cover it with aluminum foil, and let it rest for 10 minutes.

Slice meat in ¼ inch slices, against the grain. Transfer the slices of meat into the bowl with the fish sauce mixture. Set aside.

To assemble the salad: Add the shallots, pickled onion (if using), half of the powdered rice, Thai chili, mint, cilantro, and cucumbers in to the bowl with the meat. Gently toss to combine.

Serve with the rest of the rice powder on the side.

Recipe video above. One little change to the usual Thai Beef Salad recipe - grinding coriander to mix into the dressing gives this an extra dimension that makes this a restaurant standard recipe.

Thai Beef Salad

garlic

tbsp cilantro/coriander stems (, finely chopped)

tsp sugar

tbsp fish sauce

lime juice

tbsp oil ((vegetable, peanut or canola oil))

Salt and pepper

lettuce leaves

cherry tomatoes (, halved)

red onion ((spanish onion), very finely sliced)

cilantro/coriander leaves

mint leaves

peanuts

Extra cilantro/coriander and mint leaves

Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.

Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.

Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.

Dressing:

Preheat a skillet over high heat until screaming hot and smoking.

Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).

Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).

Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

Beef:

Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.

Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.

Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.

Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!

Salad:

This easy Thai beef salad recipe has fresh summer vegetables, fragrant herbs, lime juice, and fish sauce. Once you gather all your Thai beef salad recipe ingredients, you’ll eat a tasty meal in less than 30 minutes!

Easy Thai Beef Salad Recipe

beef (top round roast, round steak, or flanks)

white sugar

chili flakes. Optional and adjustable as needed for spice level

cherry tomatoes, chopped in half

shallots, sliced long and thin (2-3 large shallots)

English, Persian,

celery, top leafy parts chopped into ½-inch pieces

celery stems, thinly sliced

mint leaves, lightly packed and chopped into large chunks

cilantro, sliced ½ inch long

Marinate the meat with fish sauce and lime juice for a few hours in a Ziploc bag. Or marinate the meat in a glass container covered with plastic wrap and place it in the fridge for refrigeration. See the kitchen notes section below on marinating if you are short on time.

Chop the vegetables and herbs as instructed and put them in a large bowl. Chop the vegetables into small pieces for this salad.

Make the dressing by mixing the lime juice, fish sauce, and sugar in a small bowl, whisk together, and wait until the meat is ready before adding to the mixture.

On medium-high heat on the stovetop, add oil until warm.  Add the beef to a large skillet, cast iron, or frying pan. Use a splash guard or a cover lightly with a lid. Do not throw away the extra marinating sauce. Add any leftover sauce to the pan and let the meat cook between 4-6 minutes per side or until the meat is cooked to your preference—rare, medium-rare, medium, etc. For best results, you'll want to cook the meat on the rare side so the meat is tender when added to the salad.

When the meat is ready, remove it to a cutting board from the pan and let it rest for 10 minutes.

While the meat is resting, Add the salad dressing to the vegetable bowl, mix well, and get ready to cut the meat.

Slice the meat thin and long, and save all the juices from the meat. Then add the sliced steak to the salad bowl. Try not to taste too much of the juicy steak before adding to the salad! (;

Add the chili flakes, mix well, and let it chill for a few minutes while setting the table—season with more fish sauce, lime juice, sugar, or chili flakes.

Beef salad is my husband’s favorite, and he loves this! The fresh mint really is the secret. I snipped some straight off my mint plant. We loved it so much we ate this twice in one week (no leftovers!)!

This recipe was easy to folly and turned out so delicious.  Yummy tangy dressing and my husband loved taking it to work.  His co workers wanted part of his lunch.  Perfect recipe for summer outdoor dinner too:)

This was delicious and very refreshing on a hot summer evening. The super fast prep was also a plus! Just discovered your website and can’t wait to try more recipes!

Delicious! We enjoyed this so much! Easy, simple ingredients but the flavors! Will definitely make this again! My whole family loved it!

Super easy to make and really yummy! Will definitely make this a regular in my list!

This is one of my family's favorites, and it's so easy to put together. Fresh and healthy! Thank you for sharing this!

I just made this recipe this evening and it is delicious!!! There is perfect harmony between all the veggies and the marinated beef! I used flank steak and it turned out absolutely delicious! Thank you Suwanee!

Authentic Nam Tok Thai grilled beef waterfall salad is a popular dish from Northeast Thailand using marinated grilled steak. The beef is typically cooked rare than sliced to place over an herb-filled salad and always topped off with dry toasted ground rice powder. It's perfect for a light and tasty meal!&nbsp;

Authentic Nam Tok Thai grilled beef waterfall salad

white pepper

soy sauce

oyster sauce

tablespoon garlic, minced. About 2-3 medium cloves.

lemongrass, finely minced

shallot, thinly sliced

green onions,

mint

lime

rice powder

Dry roast the rice in a hot pan over medium heat. (No oil used) Once golden brown and fragrant, remove from the pan into a plate and let cool.&nbsp;

Use a spice grinder and grind the rice until almost powder, leaving a few pieces in larger chunks for the extra crunch. Set aside for the salad. Store any leftovers in an airtight container in the freezer for future use.&nbsp;Check out my detailed recipe on how to make&nbsp;toasted rice powder here.

Make the marinating sauce. Mix all the marinating ingredients in a medium-sized mixing bowl. (Oyster sauce, fish sauce, soy sauce, lime juice, sugar, white pepper, minced garlic, and oil.)

Rinse the meat, pat dry with a paper towel, then dip the meat in the marinating sauce in the bowl until all sides are covered well.

Marinate the meat. Place the meat in a zip-lock bag. Pour the remaining sauce from the bowl into the bag and shake the bag lightly to blend in the meat pieces. Squeeze out the air and seal the bag tight. Place on a plate and refrigerate for 1-5 hours. If you are short on time, check out the expert tips on marinating. Let the meat sit for 30 minutes at room temperature before grilling.

Turn the gas grill to medium-high heat and grill the meat for 5-8 minutes on each side or until the meat is at a desired rare or medium-rare temperature. Remove from the grill and let the meat rest for 10-15 minutes on a cutting board before slicing.&nbsp;

Prepare the salad. Add the rest of the salad ingredients except the toasted rice and chili flakes in a medium-sized bowl. Mix and let the salad sit for 5 minutes while you prepare to slice the meat.

Slice the steak against the grain into 1-2 inches long, and save all the juices. Very important!

Place the sliced beef over the salad, including the steak juices, mix lightly and sprinkle on toasted rice powder, and mix well.

Add the chili pepper, more lime juice, or fish sauce to your liking. That’s it! Serve with Thai sticky rice and jasmine rice, or eat it as a hearty and delicious salad!&nbsp;Add some raw vegetables like sliced cabbage, lettuce, and cucumbers, and use them like wraps for extra nutrients. Enjoy!

I made this for my family and we loved it. Easy clear directions. Delicious

Your directions are so detailed and clear and this salad is DELICIOUS!

This Thai beef salad (yam nua) recipe comes together quickly with simple ingredients.

Authentic Thai Beef Salad Recipe (Yum Nua)

beef

sesame oil

palm sugar

carrot

onion

tomatoes

coriander

green onions

chilies

To prepare the steak, grill it over charcoal or use a grilling pan over medium heat. I recommend cooking it to medium-rare or rare. After grilling, let the meat rest for a few minutes before slicing it into thin slices against the grain.

Mix the beef slices with the salad dressing (sesame oil, palm sugar, fresh lime juice, and fish sauce) in a large bowl.

Add the remaining ingredients to the mixing bowl and mix thoroughly. Serve immediately.

In this Thai Beef Salad recipe, steak is marinated with Thai flavors, grilled and served over a bed of greens and herbs with a tasty dressing!

garlic (minced)

cilantro

Thai basil stems

neutral oil

black pepper

skirt steak ((or your favorite cut))

brown sugar ((

neutral oil ((or light olive oil))

cilantro leaves

Thai basil leaves

garlic ((finely minced))

Salt and black pepper ((to taste))

romaine lettuce

baby salad greens

scallion ((chopped))

mint ((more or less to taste))

grape tomatoes ((halved))

Thai Chili pepper ((deseeded and minced, optional))

In a medium to large bowl, combine the fish sauce, garlic, minced cilantro and Thai basil stems, oil, sugar, pepper, and salt. Add the steak, and rub the marinade mixture all over the steak. Set aside to marinate overnight (or, for more tender cuts, at least 20 minutes, while you prepare the other ingredients).

In a small bowl, dissolve the brown sugar or palm sugar in the hot water. Whisk in the lime juice, oil, fish sauce, chopped cilantro and Thai basil, garlic, and salt and pepper.

To a large bowl, add the mixed greens, romaine lettuce, chopped scallion, cilantro, mint, and Thai basil. Toss in the cucumbers and tomatoes right before you dress the salad so the salad does not get too wet.

Preheat a grill or grill pan/cast iron skillet until searing hot. Add the marinated skirt steak, and let it cook for about 1 minute. Next, rotate the skirt steak 45° to get more grill marks (and flavor!), moving it to the hotter side of the grill if you have the room to do so. Cook for another minute.

Flip the steak and repeat these steps for the other side. That’s 4 minutes total cooking time, and your steak should be cooked medium-rare. You can cook it to medium if desired with 3 minutes per side. If using a thicker cut, you will have to adjust your cooking time accordingly. After grilling, let the steak rest for 3-5 minutes (or up to 10 minutes if using a thicker cut).

Pour about half of the salad dressing over the salad. Toss and add more dressing to taste. Transfer to two large plates. After the beef has rested, slice the steak against the grain into bite-size slices, and gently place equal portions on top of each salad. Top the salads with chopped peanuts and Thai chili if using, and serve any remaining dressing on the side for folks who want extra drizzled over their beef!

https://content.jwplatform.com/videos/EvBwERkM.mp4

When we think of a good steak salad, we want freshly grilled steak served over crisp mixed greens and a summery dressing (no matter what season you’re enjoying it during). This Thai Beef Salad fits the bill with fresh mint, cilantro, and Thai basil and a dressing made with garlic, fish sauce, and lime juice! You grill the steak, slice it thin and serve it over a bed of dressed salad greens! (Music: Face your fears/Vendla/epidemicsound.com; All the Good Things/Nocturnal Spirits/epidemicsound.com)

Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!

lb. sirloin

A tiny bit of cooking oil

spinach leaves

shallots

cherry tomatoes

fish sauce (5 tablespoons)

Sugar

red birds eye chilies

Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat.

Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

In a bowl, whisk together fish sauce, lime juice, bird&#39;s eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.

Classic Thai beef salad recipe (Yum Nua)  is made with grilled beef steak, cucumber, tomato and fresh mint and cilantro herbs. Perfect for low-carb and gluten-free diet.

Classic Thai Beef Salad (Yum Nua)

lb (340 g) beef tenderloin, rib-eye, sirloin,

pepper

cucumber cucumber

oz (113 g) cherry tomato (cut in half)

shallot (sliced)

(60 ml) mint (loosely packed and torn)

(60 ml) cilantro (loosely packed and torn)

tbsp palm sugar (or light brown sugar)

red chili (finely minced)

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. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

Yum nua is a great way to learn to eat thai. Your recipe is very close to yum nua found in many thai restaurants. 👍👍👍👍👍

It was ok, I might have upped the heat a bit. It was kind of bland.

Wow I'm not good at recipes but it came out like a restaurant. Thank you so much for the recipe and tips amazing

The best Thai salad I've ever had. Thank you. I make this every weekend ❤️

This is a great recipe. My family loves it. We are having it for dinner for the third time in a month.

What a beautiful beef salad! Perfect for summer days ahead!

Ooo what a beautiful salad packed with flavour and texture but with only a handful of ingredients! I don't actually think I've ever had a Classic Thai beef salad, but this is right up my alley!

A simple and satisfying salad you'll come to again and again! The beef can be grilled, pan fried, broiled, or even cooked crumbled, your choice.

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Top 10 thai beef salad recipes from across the web

The most viewed thai beef salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Thai Beef Salad

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Authentic Nam Tok Thai grilled beef...

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Thai Beef Salad

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Classic Thai Beef Salad (Yum Nua)

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The most viewed thai beef salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine