Thai · Lunch · Dinner
Thai Beef Salad
ยำเนื้อ (Yam Nuea)
Juicy grilled flank steak sliced thin and tossed with crisp cucumber, tomatoes, shallots and a heap of fresh mint and cilantro in a sharp lime, chili and fish sauce dressing. Bright, spicy and satisfying without being heavy.
- Prep
- 20 min
- Cook
- 17 min
- Total
- 37 min
- Serves
- 4
Calories come from: Carbs 20% · Fat 31% · Protein 49%
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Ingredients
For 4 servings- 500 g (about 1.1 lb)lean beef flank steak, trimmed
- 1 tsp5 gcanola oil
- 1/4 tspblack pepper, ground
- 2 tbsp36 gfish sauce
- 4 tbsp (about 2 limes)60 gfresh lime juice
- 2 tsp9 gpalm sugar or light brown sugar
- 1 clovegarlic, finely grated
- 36 gThai bird's eye chilies, thinly sliced
- 2 small60 gshallots, thinly sliced
- 1 medium200 gcucumber, halved and sliced
- 1 cup150 gcherry tomatoes, halved
- 230 gspring onions, cut into 3 cm lengths
- 1/2 cup, loosely packed13 gfresh mint leaves
- 1/2 cup, loosely packed8 gfresh cilantro leaves and tender stems
- 1 small head150 ggreen leaf lettuce, torn
- 1 tbsp12 guncooked sticky (glutinous) rice, for toasted rice powder (optional)
Steps
- 1
If using, toast the sticky rice in a dry pan over medium heat, stirring, for 5 minutes until deep golden, then cool and grind to a coarse powder.
- 2
Pat the steak dry, rub with the oil, and season with the pepper.
- 3
Heat a grill pan, barbecue or heavy skillet over high heat until very hot.
- 4
Grill the steak for 4 to 6 minutes per side, until the thickest part reaches at least 63 °C / 145 °F.
- 5
Rest the steak on a board for 5 minutes so the juices settle.
- 6
Meanwhile, stir the fish sauce, lime juice, sugar, garlic and chilies in a large bowl until the sugar dissolves.
- 7
Slice the rested steak thinly across the grain.
- 8
Add the beef and any board juices to the dressing and toss.
- 9
Add the shallots, cucumber, tomatoes, spring onions, mint and cilantro and toss gently.
- 10
Taste and adjust with more lime or chili if you like.
- 11
Spread the lettuce on a platter, pile the salad on top and sprinkle with the toasted rice powder, if using.
Swaps, storage and make-ahead
Swaps
- Use sirloin or flank alternatives like skirt steak if flank isn't available, slicing thinly across the grain the same way.
- Swap the beef for grilled chicken breast (cooked until the thickest part reaches 74 °C / 165 °F) or firm tofu for a lighter or meat-free version, and for a fully vegan salad also replace the fish sauce with a soy sauce or vegan fish sauce.
- For a gluten-free version, choose a fish sauce labelled gluten-free, since every other ingredient here is naturally gluten-free.
- Use 1 seeded red chili or a pinch of chili flakes instead of the bird's eye chilies for milder heat.
Storage
This salad is best eaten fresh, as the herbs and cucumber wilt once dressed, and it should not be frozen. Refrigerate any leftovers in a covered container within 2 hours and eat within 1 day, or store undressed sliced beef separately for 3 to 4 days.
Make ahead
Toast and grind the rice powder up to a week ahead and keep it in an airtight jar, and mix the dressing and slice the vegetables up to a day ahead, refrigerated separately. Grill the steak and toss everything together just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (308 g) | Per 100 g | |
|---|---|---|
| Calories | 239 kcal | 78 kcal |
| Protein | 29.4 g | 9.5 g |
| Carbohydrates | 12 g | 3.9 g |
| of which sugars | 6.3 g | 2 g |
| Fiber | 2.3 g | 0.7 g |
| Fat | 8.2 g | 2.7 g |
| of which saturated | 2.7 g | 0.9 g |
| Sodium | 795 mg | 258 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
