Name: Thai Beef Salad (Yum Nua)
Yield: 4 servings
Cuisine: Thai
Ingredients: ½ cup ponzu*; 3 tablespoons canola oil divided; 3 cloves garlic minced or pressed; 2 tablespoons sesame oil; 2 tablespoons rice wine vinegar; 1 tablespoon grated ginger; 1 tablespoon brown sugar; ¼ teaspoon crushed red chili flakes, optional; 1 pound rib-eye steak, chuck steak, or hanger steak; ½ cup fresh lime juice; 2 tablespoons vegetable or canola oil; 2 tablespoons fish sauce, nam pla; 2 tablespoons sugar; ½ cup thinly sliced red onion; 2 Roma tomatoes, cut into wedges; ½ English cucumber, halved, seeded, scored with a fork, and sliced; ½ cup cilantro leaves, chopped; ¼ cup fresh mint leaves, chopped; 3 green onions, thinly sliced; Little gem lettuce leaves, torn, for serving

This Thai beef salad (Yum Nua) features marinated steak, zippy lime dressing, and fresh herbs.

Thai food is one of my favorites, and I love making fresh, herby salads like this Yum Nua at home. The flavors of citrusy ponzu, fresh lime juice, and salty fish sauce trick your tastebuds into thinking this salad was made with lots of hard-to-find ingredients. But everything can be found at your local grocery store. The steak marinade, salad dressing, and fresh veggies are all super easy to prepare. In a perfect world, you'd use an outdoor grill for the beef, but I often use my stovetop grill pan to save time and effort. Even though it's made with beef, this is a fantastic summer salad thanks to all the light and fresh flavors from the herbs and veggies. You can serve it as an appetizer for pad Thai or curry, or eat it as a main dish with a vermicelli noodle salad.

Why You’ll Love This Thai Beef Salad (Yum Nua)

The marinade uses ponzu for a citrusy depth that regular soy sauce can't match, giving the beef a bright, tangy flavor.
You can use leftover steak to skip the marinade entirely, making this a great way to use up last night's dinner.
The lime dressing is zippy and fresh, cutting through the richness of the beef and tying all the herbs and vegetables together.

Key Ingredients for Authentic Yum Nua

Ponzu: This citrus-soy sauce blend adds a bright, tangy flavor to the marinade. Look for it in the Asian foods section of your grocery store.
Fish sauce: Nam pla provides the salty, umami backbone of the dressing. A little goes a long way, so measure carefully.
Fresh lime juice: Bottled juice won't give you the same zippy flavor. Squeeze fresh limes for the best results.

Kitchen Tools for Thai Beef Salad

Grill pan or large cast-iron skillet: for searing the steak indoors.
Gallon freezer bag: for marinating the steak.
Large bowl: for mixing the dressing and assembling the salad.
Whisk: for combining the dressing ingredients.

Tips for Making the Best Thai Beef Salad

I tested this recipe with a few different cuts of beef, and they all worked. Rib-eye is my favorite, but chuck steak or hanger steak are also great. You can also skip the marinade and just use whatever leftover steak you have on hand from last night's dinner. The flavor won't be the same, but it'll still be a delicious salad. The longer you marinate the beef, the more flavorful and tender it will turn out. If you're in a rush, just 15 minutes of marinating is enough to get some flavor into the meat.

Expert Tips for Perfectly Grilled Beef

After cooking the steak, let it rest for 10 to 15 minutes before slicing. This allows the juices to redistribute so the meat stays tender and moist. Slice the steak against the grain for the most tender bites. If you have an outdoor grill, use it for a smoky char. Otherwise, a stovetop grill pan or cast-iron skillet works great. Make sure the pan is hot and shimmering before adding the steak so you get a good sear.

Thai Beef Salad Variations to Try

If you want to switch up the protein, try grilled chicken or seared tofu instead of beef. The marinade and dressing work well with either. For more heat, add extra crushed red chili flakes or a few sliced fresh Thai chiles to the dressing. To add crunch, top the salad with crushed peanuts or crispy fried shallots. You can also turn this into a noodle salad by tossing in cooked rice vermicelli and increasing the dressing slightly.

What to Serve with Thai Beef Salad

This salad works as an appetizer or a main dish. Serve it alongside pad Thai or green curry for a bigger meal. If you want to keep things light, pair it with a vermicelli noodle salad. The lettuce leaves on the side are perfect for wrapping up bites of beef and vegetables.

How to Store Leftover Thai Beef Salad

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The herbs may wilt and the vegetables will soften, so it won't be as crisp. For best results, keep the dressing separate and toss just before serving.