What are the ingredients for a Thai beef salad?

Thai Beef Salad typically includes seared flank steak, romaine lettuce, cucumbers, grape tomatoes, red onions, cilantro, green onions, and fresh mint. The bold dressing blends lime juice, brown sugar, fish sauce, chili sauce, garlic, and ginger. Optional garnishes like chopped peanuts add extra texture and flavor.

What is the famous Thai salad called?

The most famous Thai salad is Som Tum , a green papaya salad known for its spicy, tangy profile. However, Yum Nua (Thai Beef Salad) is another iconic option, especially loved for its mix of grilled meat, herbs, and zesty dressing.

What is Thai beef salad called?

In Thailand, Thai Beef Salad is known as Yum Nua . “Yum” refers to the style of Thai salads that are typically spicy and sour, while “Nua” means beef. It’s a staple in Thai cuisine, both at street food stalls and in restaurants.

What is the best meat for Thai beef?

Flank steak is the top choice for Thai Beef Salad due to its deep flavor and texture. When cooked quickly at high heat and sliced against the grain, it delivers maximum tenderness. Skirt steak or sirloin can be used as alternatives if needed.

Thai Beef Salad – 1 Remarkable Recipe for Bold Flavor

Description

Thai Beef Salad brings zesty lime, savory steak, and crisp herbs together for the ultimate refreshing meal. Ready in under 30 minutes!

Ingredients

For the Dressing:
- 1/2 cup fresh lime juice
- 1 teaspoon lime zest
- 1/3 cup packed brown sugar
- 1/4 cup vegetable oil
- 2 tablespoons fish sauce
- 1 teaspoon chili sauce (like sriracha)
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh ginger, finely minced
- 3 cloves garlic, minced
For the Beef:
- 2 pounds flank steak or skirt steak, trimmed
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons unsalted butter
For the Salad:
- 8 cups chopped romaine lettuce (about 2 heads)
- 1 English cucumber, thinly sliced
- 1 pint grape tomatoes, halved
- 1/3 cup chopped fresh cilantro
- 1/4 red onion, thinly sliced
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh mint
- 1/4 cup chopped peanuts (optional)

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Instructions

In a bowl, whisk together lime juice, lime zest, brown sugar, vegetable oil, fish sauce, chili sauce, red pepper flakes, ginger, and garlic.
Pour half of the dressing over the steak, coating well, and let it marinate for 20 minutes. Set aside the other half for the salad.
Heat a large skillet over high heat. Add butter and sear the steak for about 4 minutes per side until well-browned. Work in batches if needed to avoid crowding the pan.
Let the steak rest for 10 minutes, then slice thinly against the grain. Toss the sliced steak with some of the reserved dressing.
In a large bowl, combine romaine, cucumber, tomatoes, cilantro, red onion, green onions, and mint. Toss gently with the remaining dressing.
Top with the sliced steak and garnish with chopped peanuts if using.