Thai Beef Salad (Yum Nua)

Yum in Thai is salad and Nua means beef.

One could even say, “YUM a NUA salad to add to my recipes”

After you try this, you will definitely add it to your fast, easy recipes because like most Thai food it’s the perfect balance of the 5 S’s: sweet, sour, spicy, salty and savory.

From start to finish you can make this in 20 minutes. That includes chopping, cooking and steak and mixing it all together.

Enjoy foodies!

Servings: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

• For the Salad:

  • 1 pound (450g) beef tenderloin or sirloin steak

  • A sprinkle of salt (for marinating the meat)

  • Freshly ground black pepper, to taste

  • 4 cups mixed salad greens (e.g., lettuce, arugula)

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, thinly sliced

  • 1/2 red onion or 2 shallots, thinly sliced

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup fresh mint leaves

  • 1/4 cup Thai basil

  • Optional: 1 fresh red chili, thinly sliced (for added heat)

• For the Dressing:

  • 3 tablespoons fish sauce

  • 3 tablespoons fresh lime juice

  • 1 tablespoon palm sugar or brown sugar

  • 1 garlic clove, minced

  • Optional: 1 fresh red chili, minced (for added heat)

Instructions

1. Marinate the Beef:

   • Season the steak with salt and freshly ground black pepper.

2. Prepare the Dressing:

   • In a small bowl, combine fish sauce, fresh lime juice, palm sugar (or brown sugar), minced garlic, and minced chili (if using). Stir until the sugar dissolves.

3. Grill the Beef:

   • Heat a grill pan or skillet over medium-high heat.

   • Cook the steak for about 3–4 minutes per side for medium-rare, or until desired doneness.

   • Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.

4. Assemble the Salad:

   • In a large mixing bowl, combine salad greens, cherry tomatoes, cucumber slices, red onion (or shallots), cilantro, mint, basil and sliced red chili (if using).

   • Add the sliced beef to the salad.

   • Pour the dressing over the salad and toss gently to combine.

5. Serve:

   • Divide the salad among serving plates and enjoy immediately.

Nutrient Profile per Serving (1 of 4 servings)

(Based on ~4 oz cooked lean beef per serving, plus vegetables and dressing)

• Calories: 360 kcal

• Protein: 34 g (68% DV)

• Total Fat: 19 g (24% DV)

  • Saturated Fat: 6.5 g (33% DV)

• Carbohydrates: 15 g (5% DV)

  • Dietary Fiber: 2.8 g (10% DV)

  • Total Sugars: 8 g

• Cholesterol: 85 mg (28% DV)

• Sodium: 920 mg (40% DV)

• Potassium: 600 mg (13% DV)

• Vitamin C: 25 mg (28% DV)

• Vitamin A: 900 IU (18% DV)

• Iron: 3.5 mg (19% DV)

• Calcium: 60 mg (5% DV)

*Percent Daily Values are based on a 2,000 calorie diet.