An easy Thai summer recipe: a spicy chilled Thai beef salad with fresh cucumber, cherry tomatoes, mint, cilantro and red onion in a spicy fish sauce and lime juice marinade!
I love this yum nua, or classic Thai beef salad!
It is believed to have originated in the northeastern region of Thailand called Isaan.
There is this restaurant here in Spain by the name of El Cordero (which means lamb in Spanish). And they prepare pretty much everything that is on the menu on a massive grill.
The heat of that grill is spot on, the meat is really to die for. So we decided that whenever we fancy a T-bone, we would go there instead of doing it myself.
Leftover Steak
They do a better job than I could ever do.
Pan seared versus roasted on a charcoal grill makes a huge difference. And the prices there are also ridiculously low. A massive T-bone is about 22 bucks whereas if I go to any butcher around here, that cut of meat is about 20 to 22 bucks per kilo.
A T-bone slice here will easily reach 4 lbs (1,5 kg) so do the math.
The difference in price is almost zilch.
And they cook it for you.
So why bother?
Easy Spicy Thai Beef Salad (Yum Nua)
Me and the hubs always have a hard time finishing the whole T-bone by ourselves.
For obvious reasons.
And also because we order other stuff on the side such as wrinkly potatoes (papas arrugadas) and the mixed grilled vegetables.
But no worries, it is very normal here to ask for a doggy bag and take your leftovers home.
So in comes this deliciously reddish meat and I always make a Thai beef salad with it.
Mine is prepared a little different though. I slice the cooked rare meat and then add the marinade. In Thailand the beef is usually sliced first, stir fried, cooled and marinated afterwards.
Cooked & Sliced vs. Sliced & Cooked
Serving raw beef is a risk in those high.
And humid temperatures so they make sure to cook the beef though and through. But I am a rare meat lover and so is the hubs.
A little piece of Thailand on our plates.
You can make this Thai beef salad with chicken instead of beef. For example, you can try a Thai chicken salad which is made with grilled chicken and a dressing made from soy sauce, ginger and lime juice
Do you love steak with Asian flavors?
Then you should also check out my black pepper noodles with steak!
Or how about my ginger steak!
Enjoy!
Easy Spicy Thai Beef Salad Recipe
A chilled Thai beef salad with cucumber, tomatoes, mint, cilantro and red onion in a spicy fish sauce and lemon marinade!
- 7 oz steak (200 g), cooked and cooled
- 2 tbsp red onion sliced thinly
- 3 oz fresh cucumber (85 g)
- a handful cherry tomatoes
- 1 tsp garlic paste or mashed garlic
- 1 tbsp red chili sliced thinly
- 6 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- a handful fresh mint shredded roughly
- a handful fresh cilantro shredded roughly
- salted peanuts or cashews, crushed
- 1 tbsp vegetable oil
Combine the garlic paste, sliced red chili, fish sauce, palm sugar, vegetable oil and half of the lime juice in a small cup.
Stir well and put this marinade aside until the sugar has dissolved. In the meantime slice the cooked steak into bite-size strips.
- Chop the cucumber in half and remove the seeds using a teaspoon. Slice the cucumber up thinly. Chop the (cherry) tomatoes up into bite-size bits and add them together with the cucumber and red onion to a bowl.
- Stir well and add the sliced steak.
- Stir beef the salad well. Sprinkle with the roughly shredded fresh mint and cilantro.
- Drizzle with the fish sauce mixture you put aside.
Stir a little to make sure the marinade is spread evenly. Check the seasoning and add more fish sauce, chili pepper, sugar or lime juice to taste if necessary. Put the salad in the fridge 5 minutes before serving. Transfer the beef salad onto plates or to a large serving dish. Sprinkle with the crushed salted peanuts or cashews. Plate up!
Is it safe to eat rare steak the next day?
It is safe to eat rare steak the next day if you store it properly.
In general, leftover steaks should be safe for consumption if you keep them in the fridge. Such a steak should last for three days, given that you cook it properly and store it correctly.
My Thai beef salad above is perfectly safe!
What are the 4 types of Thai salads?
Thai cuisine features a wide variety of salads, known for their vibrant flavors and fresh ingredients.
While there are more than four types of Thai salads, four popular ones include:
1. Som Tum (Green Papaya Salad)
This is one of the most well-known Thai salads. It is made from shredded unripe papaya mixed with ingredients like tomatoes, green beans, peanuts, chilies, and lime juice.
The flavors are a balance of sweet, sour, salty, and spicy.
2. Yam Nua (Spicy Thai Beef Salad)
Yam Nua typically features grilled or boiled slices of beef tossed with Thai herbs, lime juice, fish sauce, chilies, and toasted ground rice.
It is a zesty and flavorful salad with a mix of textures.
3. Pla Goong (Shrimp Salad)
Pla Goong is a salad that centers around grilled or boiled shrimp. The shrimp are mixed with lemongrass, red onions, chilies, lime juice, and herbs.
The combination of herbs and spices provides a delicious and aromatic experience.
4. Laab (Spicy Minced Meat Salad)
Laab can be made with minced meat, often chicken, pork, or beef, mixed with fresh herbs, ground toasted rice, lime juice, fish sauce, and chilies. It is known for its intense flavors and is commonly served with lettuce leaves for wrapping.
These are just a few examples, and Thai cuisine offers a wide array of salads using different ingredients and flavor profiles.
