Yam Nuea
This quick Thai beef salad is bright, punchy, and deeply savoury, with juicy slices of seared sirloin tossed through cool leaves and fragrant herbs. Lime, fish sauce, chili, and lemongrass create a sharp dressing that cuts through the richness of the beef beautifully.
Ingredients
Beef and seasoning
- 300 gbeef sirloin steak
- 1/4 tspfine sea salt
- 1/4 tspblack pepper
Dressing
- 2 tbspfresh lime juice
- 1 1/2 tbspfish sauce
- 1 small, finely slicedred chili
- 1 tbsp, very finely minced tender inner partlemongrass
Salad
- 80 gmixed leaves
- 100 g, thinly slicedcucumber
- 40 g, thinly slicedshallot
- 15 gfresh mint leaves
- 15 gfresh coriander leaves
Instructions
- 1
Pat the beef sirloin steak dry, then season all over with fine sea salt and black pepper. Set a heavy pan or grill pan over high heat until very hot.
- 2
While the pan heats, make the dressing by mixing fresh lime juice, fish sauce, red chili, and the very finely minced tender inner part of lemongrass in a bowl. Stir well so the chili and lemongrass start infusing the liquid.
- 3
Sear the beef for 2-3 minutes per side for medium-rare, adjusting slightly for thickness. The surface should be well browned while the centre stays juicy. Transfer to a board and rest for 3 minutes so the juices redistribute.
- 4
While the beef rests, place the mixed leaves, cucumber, shallot, fresh mint leaves, and fresh coriander leaves in a large bowl. Toss lightly with half of the dressing so the leaves are coated but not weighed down.
- 5
Slice the rested beef thinly across the grain for tenderness. Add it to the salad, pour over the remaining dressing, and toss very gently just to combine. Serve immediately while the beef is still slightly warm.
Nutrition per serving
Notes
- •For the best texture in a 15-minute recipe, use a steak about 2 cm thick and let the pan get fully hot before cooking.
- •Slice the lemongrass extremely finely and use only the tender inner core; larger pieces will be woody.
- •If you prefer more heat, add another small chili, but keep the lime and fish sauce balanced so the dressing stays sharp and savoury.
- •This salad is best eaten immediately, as the herbs and leaves soften quickly once dressed.
Background
Yam Nuea is a classic Thai beef salad known for balancing salty, sour, hot, and herbal flavours in a single dish. Versions vary across Thailand, but the combination of sliced beef, fresh herbs, lime juice, and fish sauce reflects the core flavour principles of Thai cuisine.
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