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.

Nutrition · per serving

287kcal

33gProtein

7gCarbs

13gFat

2gFiber

2 servings

Ingredients

12 items

Beef and seasoning

beef sirloin steak300 g

fine sea salt1/4 tsp

black pepper1/4 tsp

Dressing

fresh lime juice2 tbsp

fish sauce1 1/2 tbsp

red chili1 small, finely sliced

lemongrass1 tbsp, very finely minced tender inner part

Salad

mixed leaves80 g

cucumber100 g, thinly sliced

shallot40 g, thinly sliced

fresh mint leaves15 g

fresh coriander leaves15 g

Tips

•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.

Steps

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.
300 g beef sirloin steak1/4 tsp fine sea salt1/4 tsp black pepper
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.
2 tbsp fresh lime juice1 1/2 tbsp fish sauce1 small, finely sliced red chili1 tbsp, very finely minced tender inner part lemongrass
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.
300 g beef sirloin steak
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.
80 g mixed leaves100 g, thinly sliced cucumber40 g, thinly sliced shallot15 g fresh mint leaves15 g fresh coriander leaves2 tbsp fresh lime juice1 1/2 tbsp fish sauce1 small, finely sliced red chili1 tbsp, very finely minced tender inner part lemongrass
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.
300 g beef sirloin steak2 tbsp fresh lime juice1 1/2 tbsp fish sauce1 small, finely sliced red chili1 tbsp, very finely minced tender inner part lemongrass80 g mixed leaves100 g, thinly sliced cucumber40 g, thinly sliced shallot15 g fresh mint leaves15 g fresh coriander leaves

Origin & History

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.

thai beef paleo salad grilled quick herbs

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Yam Nuea

Steps

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.

300 g beef sirloin steak1/4 tsp fine sea salt1/4 tsp black pepper

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.

2 tbsp fresh lime juice1 1/2 tbsp fish sauce1 small, finely sliced red chili1 tbsp, very finely minced tender inner part lemongrass

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.

300 g beef sirloin steak

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.

80 g mixed leaves100 g, thinly sliced cucumber40 g, thinly sliced shallot15 g fresh mint leaves15 g fresh coriander leaves2 tbsp fresh lime juice1 1/2 tbsp fish sauce1 small, finely sliced red chili1 tbsp, very finely minced tender inner part lemongrass

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.

300 g beef sirloin steak2 tbsp fresh lime juice1 1/2 tbsp fish sauce1 small, finely sliced red chili1 tbsp, very finely minced tender inner part lemongrass80 g mixed leaves100 g, thinly sliced cucumber40 g, thinly sliced shallot15 g fresh mint leaves15 g fresh coriander leaves