Spicy Thai Beef Salad (Yum Nua)
Spicy Thai Beef Salad (Yum Nua)
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil, for cooking
For the Dressing
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon brown sugar, packed
- 1 tablespoon water
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons fresh cilantro, chopped
For the Salad
- 6 cups mixed greens
- 1 English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Prepare the beef marinade: In a shallow dish or resealable bag, combine the soy sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar, minced garlic, grated ginger, and 1/2 teaspoon red pepper flakes. Add the flank steak, ensuring it's fully coated. Marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
⏱️ 15 min
- 2
While the beef marinates, prepare the dressing: In a small bowl, whisk together the fish sauce, 3 tablespoons lime juice, 1 tablespoon brown sugar, water, minced garlic, and 1/4 teaspoon red pepper flakes. Stir in the chopped fresh cilantro. Taste and adjust sweetness, sourness, or spice as desired.
⏱️ 5 min
- 3
Prepare the salad vegetables: In a large bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped mint leaves, and chopped cilantro leaves. Set aside.
⏱️ 10 min
- 4
Cook the beef: Heat the olive oil in a large skillet or grill pan over medium-high heat until shimmering. Remove the steak from the marinade, letting any excess drip off. Sear the steak for 3 to 5 minutes per side for medium-rare, or longer for desired doneness. The internal temperature should reach 130-135°F for medium-rare.
⏱️ 7 min
- 5
Rest and slice the beef: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender result. Thinly slice the steak against the grain.
⏱️ 5 min
- 6
Assemble the salad: Add the sliced beef to the bowl with the prepared salad vegetables. Pour the dressing over the salad.
⏱️ 2 min
- 7
Toss gently to combine all ingredients, ensuring the beef and vegetables are evenly coated with the dressing. Divide the salad among four plates, garnish with chopped roasted peanuts, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Thai Beef Salad (Yum Nua)
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil, for cooking
For the Dressing
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon brown sugar, packed
- 1 tablespoon water
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons fresh cilantro, chopped
For the Salad
- 6 cups mixed greens
- 1 English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Prepare the beef marinade: In a shallow dish or resealable bag, combine the soy sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar, minced garlic, grated ginger, and 1/2 teaspoon red pepper flakes. Add the flank steak, ensuring it's fully coated. Marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
⏱️ 15 min - 2
While the beef marinates, prepare the dressing: In a small bowl, whisk together the fish sauce, 3 tablespoons lime juice, 1 tablespoon brown sugar, water, minced garlic, and 1/4 teaspoon red pepper flakes. Stir in the chopped fresh cilantro. Taste and adjust sweetness, sourness, or spice as desired.
⏱️ 5 min - 3
Prepare the salad vegetables: In a large bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped mint leaves, and chopped cilantro leaves. Set aside.
⏱️ 10 min - 4
Cook the beef: Heat the olive oil in a large skillet or grill pan over medium-high heat until shimmering. Remove the steak from the marinade, letting any excess drip off. Sear the steak for 3 to 5 minutes per side for medium-rare, or longer for desired doneness. The internal temperature should reach 130-135°F for medium-rare.
⏱️ 7 min - 5
Rest and slice the beef: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender result. Thinly slice the steak against the grain.
⏱️ 5 min - 6
Assemble the salad: Add the sliced beef to the bowl with the prepared salad vegetables. Pour the dressing over the salad.
⏱️ 2 min - 7
Toss gently to combine all ingredients, ensuring the beef and vegetables are evenly coated with the dressing. Divide the salad among four plates, garnish with chopped roasted peanuts, and serve immediately.
⏱️ 1 min