This Thai Sweet and Spicy Beef Salad, known in Thailand as Yum Nua, is a vibrant dish that perfectly captures the balance of flavors Thai cuisine is famous for — salty, sweet, sour, spicy, and umami. Traditionally made with leftover grilled beef, it’s tossed with fresh herbs, crisp cucumber, red onion, and a zesty lime-fish sauce dressing. Whether served over lettuce as a light meal or alongside sticky rice, this salad is bold, refreshing, and endlessly adaptable to what’s in your kitchen.
INGREDIENTS:
12-16 oz. leftover grilled beef, such as tri-tip, or top sirloin, sliced very thinly
1 English or Japanese cucumber
1 small red onion (or 4-6 medium shallots)
3-4 serrano chilis (or 2 jalapeños, seeded for less heat)
½ bunch mint, stemmed (plus extra for garnish)
¼ cup cilantro leaves, stemmed (plus extra for garnish)
¼ cup fresh lime juice
1 tablespoon nam pla (fish sauce; also called nuoc mam)
2 teaspoons sugar
½ teaspoon Thai chili powder – optional
1-inch fresh lemongrass stem, minced – optional
½ clove of garlic, pulverized – optional
4 cups lettuce (romaine for crunch, or butter lettuce for tenderness)
METHOD:
Slice the beef thinly across the grain. Halve the cucumber lengthwise and slice into thin half-moons. Peel and thinly slice the red onion (or shallots) into rings. Slice chilis very thinly; for less heat, seed them before slicing.
In a small bowl or jar, whisk together the lime juice, fish sauce, and sugar until the sugar dissolves. Add the optional lemongrass and garlic for extra flavor. Taste and adjust the balance — it should be tangy, slightly sweet, and salty.
In a large mixing bowl, toss together the sliced beef, cucumber, and onion with the dressing. Add the mint, cilantro, and chilis (to your heat preference). Gently toss to combine.
Arrange the lettuce on a serving platter and spoon the beef and vegetables on top. Garnish with extra herbs and serve immediately.
For an authentic Thai experience, serve with steamed jasmine or sticky rice and pass extra lime wedges, chili powder, and sliced chilis at the table.
CHEF’S NOTES:
-
This salad is even better after a short chill — about 10–15 minutes — to allow the flavors to meld.
-
Try swapping in grilled shrimp or chicken for a lighter variation.
SOURCE: Chef Andrew E Cohen
