Thai Beef Salad (Yum Nua)
Thai Beef Salad (Yum Nua)
Ingredients
For the Beef
- 1 1/2 pounds flank steak, about 1-inch thick
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dressing
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 cloves garlic, minced
- 1 red bird's eye chili, thinly sliced (or more, to taste)
- 1 teaspoon fresh ginger, grated
For the Salad
- 6 cups romaine lettuce, chopped
- 1 cucumber, sliced into half-moons
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Prepare the beef: Pat the flank steak dry with paper towels. Season generously with salt and black pepper on both sides.
⏱️ 2 min
- 2
Heat a large cast-iron skillet or grill pan over medium-high heat. Add the vegetable oil. Once shimmering, add the flank steak.
⏱️ 2 min
- 3
Sear the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.
⏱️ 8 min
- 4
Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This is crucial for juicy steak.
⏱️ 15 min
- 5
While the steak rests, prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, minced garlic, sliced red chili, and grated ginger until the sugar dissolves.
⏱️ 5 min
- 6
Assemble the salad: In a large bowl, combine the chopped romaine lettuce, sliced cucumber, thinly sliced red onion, and halved cherry tomatoes.
⏱️ 5 min
- 7
Thinly slice the rested flank steak against the grain. Cut the slices into bite-sized pieces.
⏱️ 3 min
- 8
Add the sliced beef, fresh mint leaves, and fresh cilantro to the bowl with the vegetables. Pour the dressing over the salad.
⏱️ 2 min
- 9
Toss gently to combine all ingredients, ensuring the dressing evenly coats everything. Taste and adjust seasoning if needed (add more fish sauce for saltiness, lime juice for tang, or chili for heat).
⏱️ 3 min
- 10
Divide the salad among serving plates. Garnish with chopped roasted peanuts before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Beef Salad (Yum Nua)
For the Beef
- 1 1/2 pounds flank steak, about 1-inch thick
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dressing
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 cloves garlic, minced
- 1 red bird's eye chili, thinly sliced (or more, to taste)
- 1 teaspoon fresh ginger, grated
For the Salad
- 6 cups romaine lettuce, chopped
- 1 cucumber, sliced into half-moons
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Prepare the beef: Pat the flank steak dry with paper towels. Season generously with salt and black pepper on both sides.
⏱️ 2 min - 2
Heat a large cast-iron skillet or grill pan over medium-high heat. Add the vegetable oil. Once shimmering, add the flank steak.
⏱️ 2 min - 3
Sear the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.
⏱️ 8 min - 4
Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This is crucial for juicy steak.
⏱️ 15 min - 5
While the steak rests, prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, minced garlic, sliced red chili, and grated ginger until the sugar dissolves.
⏱️ 5 min - 6
Assemble the salad: In a large bowl, combine the chopped romaine lettuce, sliced cucumber, thinly sliced red onion, and halved cherry tomatoes.
⏱️ 5 min - 7
Thinly slice the rested flank steak against the grain. Cut the slices into bite-sized pieces.
⏱️ 3 min - 8
Add the sliced beef, fresh mint leaves, and fresh cilantro to the bowl with the vegetables. Pour the dressing over the salad.
⏱️ 2 min - 9
Toss gently to combine all ingredients, ensuring the dressing evenly coats everything. Taste and adjust seasoning if needed (add more fish sauce for saltiness, lime juice for tang, or chili for heat).
⏱️ 3 min - 10
Divide the salad among serving plates. Garnish with chopped roasted peanuts before serving immediately.
⏱️ 2 min