Thai beef salad (Yam nuea)
Zesty, herb-fresh Thai beef salad with charred rump steak, chilli‑lime dressing and crisp salad leaves — quick enough for midweek, special enough for guests.
This Thai beef salad (yam nuea) is all about contrast — hot, charred steak sliced thin over cool, crunchy salad with a punchy chilli‑lime dressing. It’s bright, herbaceous and comes together fast when you plan the timing.
Make it for a relaxed midweek supper or a summer gathering; the dressing can be made ahead and the steak rested while you toss the salad. Keep the slices of beef rare to medium-rare for the best texture.
Ingredients
- 500 g rump steak
- 30 ml fish sauce
- 15 g soft brown sugar
- 3 limes — juice and some wedges to serve
- 2 cloves garlic — crushed
- 2 bird's eye chillies — finely sliced; add more to taste
- 30 ml vegetable oil
- 1 small red onion — thinly sliced
- 1 cucumber — halved lengthways and sliced
- 200 g cherry tomatoes — halved
- 100 g mixed salad leaves
- 20 g fresh coriander — roughly chopped
- 10 g fresh mint — leaves torn
- 5 ml sea salt — plus extra to season steak before cooking
- 5 ml black pepper
Equipment
- griddle pan or outdoor grill
- meat thermometer (optional)
- mixing bowl
Instructions
Make the dressing: in a mixing bowl combine fish sauce, soft brown sugar, the juice of 2 limes, crushed garlic and finely sliced bird's eye chillies. Stir until the sugar dissolves. Taste — the dressing should be bright, salty and slightly sweet. Reserve about 2 tbsp of dressing for the steak marinade and keep the rest for the salad.
Prepare the salad veg: thinly slice the small red onion, halve the cherry tomatoes, slice the cucumber and roughly tear the mixed salad leaves. Toss the fresh coriander and fresh mint together and set everything on a large platter or in a serving bowl.
Marinate the steak: pat the rump steak dry with kitchen paper and season lightly with sea salt and black pepper. Pour the reserved 2 tbsp dressing over the steak and turn to coat. Leave to marinate at room temperature for 30 minutes.
Cook the steak: heat a griddle pan or heavy-based frying pan until very hot. Add half the vegetable oil and sear the steak for 3–4 minutes on each side for medium-rare (adjust time by thickness). If using a meat thermometer, aim for 52–55°C for medium-rare. Transfer to a board.
Rest the steak: loosely tent the steak with foil and rest for 10 minutes so the juices redistribute.
Slice and assemble: thinly slice the rested steak across the grain. Drizzle the remaining dressing over the salad leaves and vegetables, toss gently, then arrange the salad on plates and top with the warm beef slices. Finish with a squeeze of the remaining lime and a scattering of extra fresh coriander and mint if you like.
Serve immediately while the steak is still warm. Offer extra lime wedges and extra bird's eye chillies for anyone who wants more heat.
Tips
- Make the dressing ahead and keep it chilled — flavours deepen after 30 minutes and it makes assembly quick.
- Pat the steak completely dry before searing to get a good crust; use kitchen paper rather than rinsing.
- If you don’t have a griddle pan, a heavy-based frying pan will work — make sure it’s smoking hot before the steak goes in.
- Leftovers keep well for 24 hours if you store the dressing separately and add just before serving; the salad is best eaten the day of preparing.
Substitutions
rump steak → sirloin steak, same weight
Stays closebird's eye chillies → red chilli or ½ tsp dried chilli flakes
Stays closefish sauce → tamari plus extra lime juice (use 20 ml tamari + extra 10 ml lime juice)
Noticeably different
Nutrition
Per serving · estimated
- 430
- Calories
- 31 g
- Protein
- 10 g
- Carbs
- 30 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use another cut of beef?
Yes — sirloin or rib‑eye are great substitutes. Choose a cut about 2–3 cm thick and adjust cooking time for thickness.
How do I make the salad less spicy?
Remove the seeds from the bird's eye chillies or use fewer chillies. Substitute with a mild red chilli for gentler heat.
Can I prepare any elements in advance?
Make the dressing a few hours ahead and chill. You can also slice the vegetables and keep them covered in the fridge; combine just before serving.
What if I prefer well done steak?
Cook longer on each side until the internal temperature reaches your desired level, but beware the steak will be less tender and juicy.
Community Photos
No photos yet
Be the first to share your creation!