Thai Beef Salad Recipe (Yam Neua)

This popular Thai beef salad is not just an appetizer but also a delicious dish as part of any meal. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, thinly slice, toss with our Thai-style dressing and serve with fresh vegetables on a hot summer day for a light lunch.

Thai Beef Salad


  • 1 lb. decent quality steak, sirloin or other
  • 10 (or more) fresh hot Thai chili peppers (prik kee noo), sliced crosswise very thin (or substitute jalapenos or serrano chilies, minced)
  • 2 large cloves garlic, sliced crosswise very thin
  • 1 tbsp sugar
  • 5 tbsp Thai fish sauce (Golden Boy brand is recommended)
  • 5 tbsp fresh squeezed lime juice (1 medium size lime)
  • 1 head Bibb or Boston; or 1 heart of Romaine lettuce
  • 12 sprigs fresh mint (optional), remove the leaves and discard the stems
  • 1/2 hothouse cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
  • 2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
  • 3 or 4 sprigs cilantro, stems removed


Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.

Recipe © 1999 Temple of Thai. Image © 2001 Temple of Thai

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