Thai Grilled Beef Salad (Yum Nua)
This authentic Thai beef salad balances salty, sour, sweet, and spicy flavors. You'll grill marinated steak until perfectly charred, then toss thin slices with halved cherry tomatoes, de-seeded cucumber half-moons, and whole fresh herb leaves in a zesty lime dressing.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
What Makes This Salad So Flavorful and Textural?
Traditional Thai cooking teaches that the four flavor pillars—salty fish sauce, sour lime juice, sweet palm sugar, and spicy chilies—must be in perfect harmony.
By using whole mint and cilantro leaves instead of chopping them, the dish takes on a true salad character, providing bursts of fresh herbal flavor in every bite.
De-seeding the cucumbers and using halved cherry tomatoes ensures the salad stays crisp and prevents excess water from diluting the vibrant 'Yum' dressing.
Ingredients
Recipe yields 2 servings
For the Beef and Marinade
| Amount | Ingredient | Notes |
|---|---|---|
| 400 g (14 oz) | beef steak (tenderloin, sirloin, or rib-eye) | choose a cut with some marbling for best flavor |
| 36 g (2 tablespoons) | fish sauce | for marinade and dressing |
| 60 g (4 tablespoons) | freshly squeezed lime juice | — |
| 12 g (1 tablespoon) | palm sugar | substitute with brown sugar if unavailable |
| 36 g (2 tablespoons) | oyster sauce | — |
| 30 g (2 tablespoons) | light soy sauce | — |
| 28 g (2 tablespoons) | vegetable oil | for grilling |
For the Salad
| Amount | Ingredient | Notes |
|---|---|---|
| 10 g (5 pieces) | bird's eye chili | finely sliced |
| 150 g (1 medium) | cucumber | de-seeded and cut into half-moons |
| 200 g (approx. 15 pieces) | cherry tomatoes | halved |
| 40 g (1 large) | shallot | thinly sliced (or red onion) |
| 15 g (2 pieces) | green onion | thinly sliced |
| 4 g (2 tablespoons) | fresh mint leaves | kept as whole leaves |
| 4 g (2 tablespoons) | fresh cilantro leaves | kept as whole leaves |
| 8 g (1 tablespoon) | ground toasted rice | optional for authentic texture |
Instructions
Marinate the Beef
- 1
Mix the Marinade
Whisk together the fish sauce, lime juice, palm sugar, oyster sauce, and soy sauce until the sugar completely dissolves.
- 2
Coat and Refrigerate
Coat the beef in the marinade and refrigerate for 30 minutes to 2 hours.
Prep the Vegetables and Dressing
- 3
Prep the Vegetables and Herbs
De-seed the cucumber and slice into half-moons. Halve the cherry tomatoes. Thinly slice the shallot and green onion. Pluck the mint and cilantro leaves, keeping them whole to enhance the salad texture.
- 4
Make the Final Dressing
Mix fish sauce, lime juice, sugar, sliced chilies, and toasted rice powder in a small bowl.
Grill the Beef
- 5
Dry the Beef Completely
Remove the beef from the marinade and pat it bone-dry with paper towels to ensure a proper sear.
- 6
Bring to Room Temperature
Let the beef sit at room temperature for 30 minutes before cooking.
- 7
Sear Over High Heat
Heat your grill until very hot. Sear the beef for 1.5-2 minutes per side to create a deep savory crust.
- 8
Rest the Meat
Let the grilled beef rest for 5-10 minutes before slicing to lock in the juices.
Assemble and Serve
- 9
Slice Against the Grain
Slice the beef perpendicular to the muscle fibers into thin strips.
- 10
Toss Gently with Vegetables
Combine the sliced beef with the prepared vegetables, whole herb leaves, and dressing using a light touch.
- 11
Serve Immediately
Plate the salad right away while the beef is still slightly warm and the vegetables are crisp.
Tips & Tricks
If your salad turns out soggy: Always pat the beef bone-dry after marinating. If the meat is wet when it hits the grill, it won't develop a crust, and the excess moisture will water down your dressing.
If the dressing is too spicy: Add a small pinch more palm sugar or a splash more lime juice. The sweetness and acidity help neutralize the capsaicin heat from the chilies.
If your herbs wilt or turn dark: Keep the mint and cilantro leaves whole rather than chopping them. This preserves their structure and prevents oxidation, keeping the salad looking fresh and vibrant.
Frequently Asked Questions
Can I make Thai Grilled Beef Salad ahead of time?
Partially—you can marinate the beef and prep the vegetables a few hours early, but don't assemble the salad until you're ready to eat. The lime juice in the dressing will wilt the whole herb leaves and cause the vegetables to release water, making everything soggy.
What is a good substitute for palm sugar?
Brown sugar is your best bet as it mimics the caramel-like depth of palm sugar. If you don't have brown sugar, granulated white sugar works in a pinch, though you may need slightly less since it's more purely sweet.
Why is my beef tough even though I bought a good cut?
Toughness usually comes from skipping the resting phase or slicing with the grain instead of against it. Resting allows the juices to redistribute, while slicing against the grain physically breaks down the tough fibers.
What if I can't find bird's eye chilies?
You can substitute with serrano peppers or even crushed red pepper flakes. Bird's eye chilies are quite hot, so if using a milder pepper like serrano, you may need to use more to achieve the same signature Thai heat level.