Summer salads don’t get much more refreshing than this Thai beef salad recipe. Slices of seared steak are layered over a bowl of crisp lettuce, crunchy veggies, and fresh herbs, then tossed in a simple dressing with bold Southeast Asian flavor. Easy to make in about 20 minutes, it’s quickly become one of my warm-weather staples.
Few things beat that distinct balance of sweet, salty, sour, spicy, and savory flavors found in classic Thai dishes like these Drunken Noodles (Pad Kee Mao) and a bowl of Tom Yum Soup. This Thai-inspired steak salad is yet another one that nails every single one of those mouthwatering flavor notes.
Thai Beef Salad
In many Thai restaurants, you’ll find a spicy Thai beef salad—called Yam Nua (or Yum Nua)—on the menu. They’re almost exactly like my recipe, with layers of warm or room-temperature grilled steak strips, lettuce, crisp veggies, and fresh herbs, all dressed in a fragrant, zesty dressing.
I always think of this salad as a full-on flavor party: tangy lime, fresh garlic, cilantro, and Thai chile in the dressing cut right through the richness of the beef, while a touch of sugar and savory fish sauce rounds it all out with just the right sweetness and umami. It has all the satisfaction of a high-end Western steak salad, but tastes much lighter and brighter.
I make this Thai-inspired salad whenever I’m craving something fresh and vibrant on a hot summer day, though it’s just as tasty when you want a fun, restaurant-worthy twist on classic steak night. At least, that’s what my wife said, and she’s always right.
Ingredients and Substitutions
Here is a rundown of everything I used to make this easy Thai salad, along with what I used for the dressing:
- Steak – I go for cuts like filet mignon, top sirloin, New York strip, or hanger steak because they’re all flavorful and stay juicy after a quick, high-heat sear.
- Neutral Oil with a high smoke point, like avocado or canola oil.
- Leaf Lettuce (green and/or red) has plenty of nooks and crannies to catch the dressing. Romaine also works well.
- Vegetables – I opted for a crunchy mix of sliced celery, Persian (or English) cucumbers, halved cherry tomatoes, green onions (cut into 2-inch pieces), and half of a thinly sliced shallot.
- Fresh Herbs, like cilantro and mint, are non-negotiable. Go ahead and throw in some Thai basil when you really want to freshen things up.
For the Dressing:
- Garlic – Finely minced whole cloves.
- Thai Bird’s-Eye Chile adds the authentic, fiery flavor. If you want it even spicier, keep the seeds intact or toss in a second chile. For a milder option, substitute a seeded jalapeño, serrano, or a pinch of red pepper flakes.
- Cilantro Leaves and Stems bring an earthy, citrusy dimension.
- Lime Juice – Freshly squeezed, of course.
- Granulated Sugar balances the dressing with just enough sweetness. Brown sugar, palm sugar, maple syrup, or honey also work well.
- Fish Sauce is the funky flavor bomb that gives the dressing deep, savory umami and salty complexity. If you’re hesitant, start with a little less, but don’t skip it.
- Avocado Oil blends everything into a silky vinaigrette.
How to Make a Thai Beef Salad
Prep the steaks: Pat the steaks dry with paper towels, then season both sides with salt and pepper.
Heat the oil: Add the oil to a large, heavy skillet and heat over medium-high heat until it begins to lightly smoke. I sear my steaks in a carbon-steel pan or a cast-iron skillet because they hold heat exceptionally well, which is exactly what I need for a hard sear without overcooking the inside.
Sear the steaks in the hot skillet for 2 minutes per side for rare, or 3 to 4 minutes per side for medium-rare.
Rest: Transfer the steaks to a wire rack and let them rest before slicing.
Prep the salad: Add the lettuce, celery, cucumbers, tomatoes, shallots, green onions, cilantro leaves, and mint leaves to a large bowl.
Make the dressing: Whisk the Thai dressing ingredients together in a small bowl until combined.
Slice the steak against the grain. Add the strips to the bowl with the vegetables, along with a sprinkle of salt and pepper.
Dress and serve: Drizzle the dressing over the salad, then toss gently to coat. Serve immediately.
Chef Tip + Notes
My biggest piece of advice is to follow the golden rules of searing a great steak: before cooking, bring the steak to room temperature, pat it completely dry, and wait until the oil begins to lightly smoke before placing it in the pan.
After cooking, let the steak rest on a wire rack so the juices redistribute throughout the meat. Afterward, slice it perpendicular to the muscle fibers into thin strips. Follow these rules, and every piece of steak will be melt-in-your-mouth tender with a rich, flavorful crust.
- Rare or medium-rare steak: I recommend searing the steak to an internal temperature of 120°F to 125°F for rare or 130°F to 135°F for medium-rare. Anything past medium, and the steak will become tough and chewy.
- Grilled steak option: When the weather is gorgeous, you’ll find me outside, grilling the steak over high, direct heat for 2 to 3 minutes per side. The smoky char-grilled flavor pairs amazingly well with the zing in the dressing.
- Budget-friendly beef options: Cheaper cuts of steak, like flank or skirt steak, also work here. I’d recommend marinating the meat for 2 to 4 hours in my Asian Chicken Marinade or in a mix of soy sauce, lime juice, brown sugar, and sesame oil. This will tenderize the tougher fibers and infuse more umami flavor.
- Variations and add-in ideas: You could easily do grilled chicken thighs or seared shrimp instead of steak. Or, customize it with extra mix-ins, like mango, avocado, red cabbage, carrots, green beans, edamame, or red bell pepper. Sprinkling crushed peanuts, cashews, or sesame seeds on top for crunch would also be great.
Serving Suggestions
I really only need one serving of this Thai beef salad to hold me over, but it’s versatile enough to stretch a bit further with a side of steamed rice or, better yet, traditional Thai sticky rice.
Sometimes, I’ll even pile the salad on top of a bed of chilled rice noodles. Throwing a traditional hot appetizer on the table like chicken satay skewers with Thai-style peanut sauce for dipping also isn’t a bad idea.
Make-Ahead and Storage
Make-Ahead: For the best texture, chop the veggies and herbs and sear the steak right before assembling the salad.
How to Store: Cover any leftovers and refrigerate them for up to 3 days. The lettuce and herbs will start to wilt the longer they sit in the dressing, but the salad will still taste good.
More Salad Recipes
- Lemon Chicken Chopped Salad
- Green Goddess Salad
- Watermelon Feta Salad with Grilled Steak
- Traditional Cobb Salad
- Middle Eastern Salad
Thai Beef Salad Recipe
Ingredients
For the Salad:
- 2 8- ounce tender steaks, like filet mignon, sirloin, NY strip
- 2 tablespoons avocado oil, or other neutral-flavored oil
- 4 cups green or red leaf lettuce, rinsed and torn into bigger bite-sized pieces
- 2 ribs of celery, thinly sliced
- 1 Persian cucumber, sliced in half and thinly sliced
- 1 cup cherry tomatoes, sliced in half
- ½ shallot, peeled, thinly julienned, optional
- 2 green onions, cut into 2” long pieces
- 3 tablespoons fresh cilantro leaves
- 2 tablespoons fresh mint leaves
- salt and pepper to taste
For the Dressing:
- 1 finely minced garlic clove
- 1 seeded finely minced Thai chile, more if you like spice
- 3 tablespoons finely minced fresh cilantro
- Juice of 2 limes, about 4 tablespoons
- 1 teaspoon granulated sugar
- 1 tablespoon fish sauce
- 1/3 cup avocado oil, or other neutral-flavored oil
Instructions
For the salad:
- Pat the steaks dry with paper towels, then season them on both sides with salt and pepper.
- Next, add the oil to a large carbon-steel or cast iron skillet and heat over medium-high heat.
- Once the oil begins to smoke very lightly, add the steaks and cook for 2 minutes per side for a rare internal temperature. Add 1 to 2 minutes per side for medium-rare.
- Place the steaks on a rack to rest.
- Next, add the lettuce, sliced celery, cucumbers, tomatoes, shallots, green onions, cilantro leaves, and mint leaves, and set aside briefly.
For the Dressing:
- Add all the salad dressing ingredients to a small bowl until combined and combine, then set aside.
To Serve:
- Thinly slice the steak and add it to the bowl with the vegetables. Season with salt and pepper.
- Next, dress the salad with the vinaigrette and toss using tongs until everything is coated.
- Serve the salad cold.
Thai Beef Salad Recipe