Go Back
+ servings
Yum neau
Print Recipe
5 from 1 vote

Yum Nua ( Spicy Thai Beef Salad )

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Salad
Cuisine: Thai
Servings: 4 servings
Author: Marianne



  • ¼ Cup Cilantro Leaves and Stems loosely packed
  • 6 Garlic Cloves Peeled
  • ½ Serrano Pepper
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Lime Juice
  • ½ Cup Vegetable Oil
  • 1 LB Steak Top Sirloin Filet


  • ¼ cup Fish Sauce
  • ¼ cup Lime Juice
  • 1 teaspoon Brown Sugar or Palm Sugar
  • ½ Serrano Chili
  • 1 clove garlic
  • ¼ cup fresh cilantro leaves and stems
  • 1 Tablespoon oil grape seed, olive, or other mild oil


  • 1 head romaine
  • 1 cup cherry tomatoes cut in half
  • ½ medium Red Onion sliced as thinly as possible ( shaved )
  • 4 Green Onions white/light green parts thinly sliced, dark green parts into ½" pieces
  • 2 Tablespoons fresh mint leaves thinly sliced
  • ¼ cup fresh cilantro leaves and stems


  • In a food processor, combine all of the ingredients for the marinade. Pulse until everything is combined - 3 or 4 times. Place the steak into a medium container and pour the marinade on top, tossing the steak to make sure it is entirely coated. Let sit for an hour.
  • While the steak is marinating, combine all of the ingredients for the dressing in a food processor. Pulse until everything is combined an the sugar has dissolved- 7 or 8 times, then place the dressing in the fridge to cool down while you prepare everything else ( optional, but I like a nice chilled dressing with this salad. )
  • Set a skillet over medium high heat to warm up. Once the skillet has heated up, remove the steak from the marinade and place in the hot pan. Cook the steak for 5 minutes, then flip and cook for 5 more minutes for medium rare. Remove the steak from the pan and set aside to rest for 10 minutes.
  • While the steak is resting, prepare the salad. Tear up the head of the romaine over a large serving platter, and set the halved cherry tomatoes on top of the romaine. Add the red onion shavings, green onion slices, and mint to the platter, then drizzle the dressing on top of all of it. Toss lightly to coat.
  • Slice the steak against the grain into ¼" thin slices, and place them on top of the salad. Top with the cilantro and serve!


¼ cup of cilantro leave and steams is roughly 5 pieces from the bunch you get for around $1 at the grocery story