Thai beef salad
Traditional Thai beef salad (Yum Nua) made using grilled beef steaks! The beef salad recipe is easy to prepare and can be an excellent choice for people adhering to a low-carb, gluten-free diet.
Thai steak salad (Yum Nua) is possibly one of the most known dishes from Thailand. The steaks of beef are grilled and mixed with tomatoes, cucumber, shallot fresh chili, aromatic herbs, zucchini sauce, and lime juice dressing.
In this traditional Thai steak salad recipe, you will be able to taste the complete taste of authentic Thai food. It is essential to know the balance between sweet, acidic, tart, salty, and spicy flavors mingled in Thai dishes.
Use my recipe for salad dressings first. Taste and then alter the quantity of each ingredient based on your preferences.
A Thai-style beef salad can be among the most simple dishes to make with meat that you can cook. It’s also delightful to consume. If you’re interested in learning about different Southeast Asian salad recipes, You might want to test my Vietnamese Chicken Salad recipe – another great recipe!
CHOICE OF BEEF STEAK
Any beef cut that is tender can be used in this recipe. Although I like using tenderloin for my beef salad recipe, rib-eye striploin, sirloin, or striploin steak are all suitable.
If you’re looking to get more beefy flavor, you might want to try this recipe using skirt or hanger steak. Be sure to grill them properly to avoid a hard texture.
An important point to remember: Make sure to bring your steak to a comfortable temperature before grilling it, which should take about 30 to 45 minutes. The coldness of the steak could cause uneven cooking.
HERBS FOR THAI BEEF SALAD
For the best taste and flavor to get the full flavor and taste Thai dish, I suggest making a blend of mint and Cilantro. Including a tiny amount of Thai basil can also add taste to the herb’s aroma.
I would rather tear the herbs by hand rather than cut them with knives. I have found that this technique increases the aroma and flavor that the herb has. Although I’m unable to understand why this happens, it appears to affect the dish’s taste.
FOR BEEF STEAK
Beef Steak Beef tenderloin is an excellent choice. However, striploin or sirloin steaks could be equally good.
Soy sauce is used to season the steak
Black pepper: aromatic ingredient
Cucumber Remove the seeds
Cherries Cut in half
Shallot substitute with red onion if available
Herbs Cilantro as well as mint
FOR SALAD DRESSING
FISH SEASONING is a seasoning agent and also provides umami to the dressing
Lime juice adds acidity and tang to the salad
Red chili fresh Adds heat
Sugar palm If you aren’t able to find it Replace it with brown sugar
HOW TO MAKE THAI BEEF SALAD
Sprinkle your steak with soy sauce and salt. It should rest in the fridge for about 15 mins.
In the meantime, cut the cucumber lengthwise in half, scoop out the seeds, and then cut it into pieces.
Slice tomatoes into half. Slice shallots thinly and then tear the leaves.
Grill your steak on a scorching grill to make grill marks. Grill to the desired degree of doneness.
Let the steak sit for 5 minutes and then cut finely along the grain.
If you’re using palm sugar, grate it into around one tablespoon. If you don’t have palm sugar, you can substitute it with lighter brown sugar. You’ll need a hint of caramel-like flavor that isn’t available with white sugar.
Make sure you squeeze lime juice out and cut freshly-picked red chilies. If you do not want to make it too spicy, cut the chili seeds.
Mix the sugar, fish sauce, lime juice, and chili in a bowl. Check the sweetness and adjust the saltiness and tartness to your preference.
Mix cucumber, beef tomatoes, shallots, tomatoes, and herbs in an enormous mixing bowl. Pour about three tablespoons of dressing over the ingredients and mix it up. Check the taste and make adjustments if necessary.
It’s best to serve this Thai beef salad as soon as possible. Chilling leftovers in the refrigerator is possible, while the taste will become more robust when it is cooled.
MORE MOUTHWATERING SALADS
Salads are always welcome at any potluck gathering. Check out my additional recipe for salads. Here are a few of my personal favorites:
Classic Thai Green Papaya Salad (Som Tam)
Light Thai Glass Noodle Salad (Yum Woon Sen)
Vietnamese Shredded Chicken Salad (Ga Xe Phay)
Korean Chicken Salad (Dak Nangchae)
Vietnamese Mango Shrimp Salad (Goi Xoai)
Crunchy Cabbage Ramen Salad
PRINT RECIPE PIN RECIPE LEAVE A REVIEW INGREDIENTS
3/4 1 lb (340 grams) beef tenderloin, ribeye sirloin, striploin, or tenderloin at room temperature.
Two small cucumbers, one English cucumber with seeds, and sliced.
4 1 oz (113 grams) cherry tomato cut in half.
One shallot cut in slices.
1/4 cup (60 mg) mints loosely packed and torn.
1/4 cup (60 milliliters ) of Cilantro in loosely packed and tear-free.
The beef steak is seasoned with soy sauce, pepper and. It should rest at room temperature for fifteen minutes.
Grill your steak on the grill until you create grill marks. Grill until you are satisfied with the done-ness. The steak should sit for five minutes before cutting it into pieces. Slice it thinly along the grain.
To prepare the salad dressing, Mix the sugar, fish sauce, lime juice, and chili in a small bowl. Check the sweetness and adjust the acidity and tartness to your preference.
A large mixing bowl mixes beef, cucumbers, tomatoes, shallot, tomato, and other herbs. Sprinkle about 3 tbsp of dressing over the ingredients and mix it. Check the taste and adjust the sauce as needed.