Best 4 Thai Beef Salad Yam Neua Recipes

Thai beef salad, also known as yam neua, is a famous spicy and refreshing dish from Thailand. Pronounced as 'yam-nua', this spicy beef salad combines the flavors of sour, sweet and salty with a generous amount of fresh mint leaves, lemongrass and roasted rice. This salad requires very few ingredients and is a very quick dish to make. The result is a flavorful and colorful salad that is bound to impress your friends and family. You can adjust the level of spiciness by adding more or less chilies to your taste. Served at room temperature or chilled, this mouthwatering dish is perfect as an appetizer or as a main course with sticky rice.

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YAM NEUA (GRILLED THAI BEEF SALAD)

Yam Neua (Grilled Thai Beef Salad) image

This grilled Thai Beef Salad, Yam Neua, is a simple salad with a bright and tangy Thai dressing, making for an easy and lighter way to enjoy your leftover summer grilled steak.

Provided by Sarah | Curious Cuisiniere

Categories Dinner

Time 25m

Number Of Ingredients 12

Ingredients

1 lb flat iron steak (or flank steak, at room temperature)
Salt and pepper
1 lime, (juiced (roughly 3 Tbsp juice))
1 ½ Tbsp fish sauce
2 tsp sugar ((palm sugar if you can find it))
1 Thai chili (or ½ jalapeno or Serrano, minced)
2 heads romaine lettuce
1 cucumber, (sliced)
2 Roma tomatoes, (sliced or ½ c cherry tomatoes, halved)
½ small red onion, (sliced)
1 c fresh cilantro (coarsely chopped)
½ c mint leaves, (coarsely chopped)

Steps:

Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.

YAM NEUA

Yam Neua image

Categories Salad Backyard BBQ Lime Mint Beef Tenderloin Cucumber Hot Pepper Grill Grill/Barbecue Cilantro Gourmet

Yield Serves 6 as part of a rice based meal

Number Of Ingredients 13

Ingredients

1 pound center cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly slices shallots (about 2 large)
4 scallions, cut into 1/2-inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber
Garnish: fresh coriander sprigs
Accompaniment:Thai Sticky Rice or Thai Jasmine Rice

Steps:

Prepare grill (or preheat broiler).
Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.

YUM NUA - THAI BEEF SALAD

Yum Nua - Thai Beef Salad image

This is my mom's specialty. I hated it as a little kid, but now I adore it and make it often. It was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying "eyeball" it. The flavors are the classic Thai mix of salty, sour, sweet and spicy.

Provided by shimmerchk

Categories Meat

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

8 -10 ounces New York strip steaks (about 1 1/2 in thick)
salt and pepper
1/2 tablespoon vegetable oil
1/4 cup shallot, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaf (loosely packed to measure and then, chopped)
1 medium cucumber, seeded and sliced
4 -6 romaine lettuce leaves, for serving
1 clove garlic, minced
2 Thai chiles, minced (more or less depending on the heat desired)
2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce (nam pla)
2 1/2 tablespoons fresh lime juice

Steps:

Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
Whisk together to combine and set aside.
To cook the steak, heat oil in a skillet over medium high heat.
Sear the steak on one side and continue to cook 5-6 minutes.
Turn over steak and cook for another 5 minutes or until medium rare or medium.
Remove from heat and let stand on cutting board for 5 minutes.
After meat has rested, slice steak very thinly.
In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
Pour the dressing on top and toss gently.
Line a serving platter with romaine leaves and pile beef salad on top.
Serve with rice if desired.

Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 7.7, Cholesterol 91.8, Sodium 1488, Carbohydrate 19.1, Fiber 3, Sugar 6.6, Protein 27.7

TASTE OF THAI BEEF SALAD - YAM NUEA

Taste of Thai Beef Salad - Yam Nuea image

From the Taste of Thai company. This recipe from the label looked so interesting that it needed to be shared.

Provided by Molly53

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb flank steak
1/4 cup fresh lime juice
2 tablespoons fish sauce (A Taste of Thai Fish Sauce is in the Asian food aisle at the supermarket)
2 tablespoons minced red chili peppers
3 cloves garlic, crushed
1 small red onion, sliced thinly
1 small cucumber, thinly sliced
2 tablespoons chopped fresh cilantro
3 scallions, chopped (green onions)
1 head lettuce, torn into bite sized pieces (or greens of your choice)

Steps:

Grill or broil flank steak.
Slice into thin bite size pieces.
Chill.
Combine lime juice, fish sauce, minced red chili peppers, and garlic in a large bowl and mix well.
Add red onion, cucumber, cilantro, scallions and chilled steak.
Toss together well and serve over torn lettuce.

Tips for Making Thai Beef Salad (Yam Neua):

1. Choose High-Quality Beef: Use flank steak or sirloin steak, sliced against the grain for maximum tenderness. Freezing the beef for 30 minutes before slicing makes it easier to cut. 2. Marinate the Beef: A simple marinade of fish sauce, lime juice, garlic, and cilantro adds incredible flavor to the beef. Allow the beef to marinate for at least 30 minutes, or up to overnight for even more flavor. 3. Grill or Pan-Sear the Beef: Cook the beef over high heat until it reaches your desired doneness. For a smoky flavor, grill the beef. If you prefer a more tender texture, pan-sear it. 4. Make the Dressing: The dressing is a crucial component of the salad. Combine fish sauce, lime juice, palm sugar, garlic, chili peppers, and lemongrass. Adjust the ingredients to suit your taste preferences. 5. Assemble the Salad: Toss the grilled or pan-seared beef, sliced shallots, tomatoes, cucumbers, chilies, cilantro, mint, and roasted rice powder together in a large bowl. Drizzle the dressing over the salad and toss until evenly coated. 6. Serve Immediately: Thai beef salad is best served fresh. Enjoy it as a main course or as an appetizer.

Conclusion:

Thai beef salad (Yam Neua) is a vibrant and flavorful dish that showcases the unique flavors of Thailand. With its tender beef, tangy dressing, and refreshing vegetables, this salad is sure to impress your taste buds. Whether you're a fan of Thai cuisine or simply enjoy a delicious and healthy meal, give this recipe a try. Experiment with different ingredients and adjust the dressing to suit your personal preferences.