This Thai Beef Salad is tangy, spicy, amazingly delicious yet deceptively easy to make in just 30-minutes! Topped with toasted rice powder for a bit of crunch. It’s a healthy salad that tastes so decadent!
This Thai Beef Salad is perfect to serve up as a delicious meal on its own, or as a side dish with other favorite Thai recipes like Pad Kee Mao, Grilled Chicken with Peanut Sauce and Thai Beef with Stir Fry.
It’s loaded with intense, tangy flavors – Citrus, lemongrass, mint and cilantro dance around with a bit of lime juice, spicy jalapenos, and a pinch of brown sugar to lend some sweetness and balance it all out.
This salad is one that I find myself constantly ordering when out to eat at Thai restaurants and I’ve heard it called so many different things…
Thai Beef Salad Names
- Yum Nua
- Crying Tiger Beef Salad
- Nam Tok
- Waterfall Beef Salad
I’ve also found that the heat level can vary so much from restaurant to restaurant. I like my food spicy, but at some Thai restaurants, medium is like burn-your-face-off hot. Others, you can barely notice the heat.
That’s one benefit to making this Thai Beef Salad at home. Taste the dressing as you go and add more or less jalapeno or red pepper flakes to suit your taste.
Keep in mind that jalapenos themselves can vary so much in heat depending on factors like the season or their size. And, while you’re tasting for heat, it’s also a great time to add more or lime juice, sugar, or fish sauce. Give it a taste and adjust – you’re looking for the perfect balance of spicy, salty, sweet. Trust me, when you hit that sweet spot, you’ll know!
I love this salad SO much, that I’ve also created a similar Thai Chicken Salad and a vegetarian Thai Mushroom Salad.
Thai Steak Salad Ingredients
- New York Strip Steak – Or, ribeye steak, flank steak, or sirloin steak.
- Shallots
- Fresh Herbs – Mint Leaves & Cilantro.
- Lettuce – I like to use a lettuce blend, but butter lettuce, romaine, iceberg, etc. all work well. Choose your favorite.
- Cherry Tomatoes + Cucumbers
- Toasted Rice Powder (more on that below)
Salad Dressing Ingredients
- Garlic
- Jalapeno
- Fresh Lime Juice
- Fish Sauce – This is my favorite brand.
- Lemongrass – More on how to purchase and prepare lemongrass below ↓.
- Brown Sugar – Palm sugar is more authentic if you have it available to you.
- Red Chilli Flakes
A Note on Ingredients
There’s a couple ingredients in this recipe that you may not be too familiar with.
Fish Sauce
- Fish sauce can smell quite pungent out of the bottle, but once it gets mixed with the other ingredients you won’t even know it’s there. It just gives a nutty, salty, umami characteristic to the dish. That hint of something extra that just takes this salad over the top.
- You should be able to find it easily in the international foods aisle of your supermarket. Or, purchase it online. This is my favorite brand.
Lemongrass
- Lemongrass looks like thin, pale green stalks and it’s generally sold in bundles of two or three. You’ll need about three stalks for this recipe because only the lower stalk (near the bulb) is tender and edible.
- When cooking with lemongrass, you only want to use the tender part of the bulb section. To cut lemongrass, first remove the knobby end of the stalk and cut it in half lengthwise. Remove the tough outer leaves and find the inner tender flesh (it should pierce easily with your fingernail). Then, finely chop that tender inner section.
- You can also take a shortcut and purchase lemongrass paste that is sold in plastic bottles in the produce department near the packaged herbs.
Toasted Rice Powder
- I like to think of toasted rice powder as my Thai alternative to homemade croutons. It gives an amazing crunch to the Thai Beef Salad and has a nutty, creamy flavor to it.
- Just toast some white rice grains in a small sauté pan and then grind them up using a mortar and pestle, until they’re about the size of breadcrumbs.
- Or, you can use a coffee grinder to get that breadcrumb like texture. Honestly, that’s what I do most often. Just be sure to run a batch of rice through there first, before you grind up the rice that you’re actually going to eat. That way you can wipe it clean and be sure that no coffee grounds remain. Tip: This is also a great way to clean your coffee grinder.
Regardless of how you prepare it, don’t skip the rice powder. I guarantee it’s worth the extra little bit of effort, and just adds that perfect finishing touch for the best Thai Beef Salad.
How to Make It
Dressing
- Mince the garlic and one of the jalapeno halves and place in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl, along with the lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes. Taste and adjust seasonings with additional lime juice, fish sauce, sugar, if needed.
Steak
- Heat the oil in a skillet over medium high heat. Sear the steak until it is well browned on one side, 5 to 6 min. Flip and cook until medium rare, another 5-6 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice the steak thinly and then cut into bite-size pieces.
- In a medium bowl, combine the beef (and any accumulated juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Serve over lettuce with cherry tomatoes.
Recipe FAQs
5-6 minutes on each side is all you should need for the beef cooked to medium-rare. Feel free to adjust to your desired doneness.
Cutting the steak against the grain makes it more tender and easy to chew.
Yes! I like to store the dressing, steak, and salad ingredients separately and then toss them together when ready to serve.
Variations
- Meat: Chicken, shrimp, pork, or even ground beef work in this recipe. Try my Thai Chicken Salad or Thai Shrimp Salad.
- Vegetarian: For a vegetarian version, you can swap in tofu for the steak, or try my Thai Mushroom Salad, which is also vegan.
- Thai Beef Salad with Noodles: Add a 12-ounce package of cooked rice noodles.
- Thai Beef Salad with Crispy Noodles: Add a packet of broken up ramen noodles.
Thai Beef Salad Wine Pairings
- Riesling pairs great with spicy dishes. Mouthwatering acidity, intense fruit, and a hint of sweetness compliment this salad amazingly well.
- A Viognier or dry Rosé would also be great with this dish.
More Thai-Inspired Recipes
- Chicken Larb Gai (Thai Lettuce Wraps)
- Vietnamese Noodle Salad (Bun Bo Xao)
- Thai Cucumber Salad
- Thai Chicken Salad
- Thai Mushroom Salad
- Thai Beef Stir Fry
- Pad Kee Mao (Drunken Noodles)
More Salad Recipes
- Farro Salad with Basil Lemon Tahini Dressing
- Daikon Radish Salad
- Cauliflower Chickpea Salad with Quinoa
- Southwest Chicken Salad
- Israeli Couscous Tabbouleh Salad
Did you try this Easy Thai Beef Salad?
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Thai Beef Salad Recipe
Ingredients
Dressing
Steak
- 1/2 Tablespoon vegetable oil
- 1 1-inch thick New York strip steak (9 to 10 oz.)
Rice Powder
- 2 Tablespoons uncooked rice
Salad
- 2 medium shallots (thinly sliced)
- 1/4 cup fresh mint leaves (loosely packed, roughly chopped)
- 3 Tablespoons roughly chopped cilantro leaves and stems
- Lettuce of your choosing
- Cherry tomatoes (halved)
- Cucumbers (sliced)
Instructions
Dressing:
- Mince the garlic and one of the jalapeno halves and place in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl, along with the lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Taste and adjust seasonings with additional lime juice, fish sauce, sugar, if needed. Stir well and set aside.
Rice Powder:
- Put rice in a small frying pan over medium-high heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.
Steak:
- Heat the oil in a skillet over medium high heat. Sear the steak until it is well browned on one side, 5 to 6 min. Flip and cook until the second side is dark brown and the meat is medium rare, another 5 to 6 min. Transfer to a cutting board and let rest for 5 min. Slice the steak thinly and then cut into bite-size pieces.
- In a medium bowl, combine the beef (and any accumulated juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Add the ground toasted rice, and toss. Serve over lettuce with cherry tomatoes.
Notes
Nutrition
This post was originally published in 2015. It was updated in 2017, and again in 2023 to update the pictures and content. The Thai Beef Salad recipe remains the same.
OH MY GOD. Thai food has the key to my heart. This is the 1 thing I consistently order at restaurants. I mean that dressing…. is it weird if I drink it up with a spoon after everything else is gone? Can’t wait to try your take on it! 🙂
Thanks Melissa! I absolutely love thai food as well – And this dressing? My favorite!!!
This looks so fresh—and healthy! See, Thai food isn’t all rice noodles!
Agreed! Although, I would definitely be OK with throwing some rice noodles in this salad 😉
This looks so tasty! I’ve been trying to find new ways to spice up my salads and this is coming at the perfect time. I’ll probably replace the jalapenos with a different pepper (just not my favorite flavor) but I’m definitely pinning this for my shopping trip this weekend.
I hope you enjoy Cindy! Cheers!
Yumm! That sounds so good and looks beautiful! The fresh lime and garnish are a great touch! I’ve never tried rice powder but it sounds good!
I hope you have a chance to try it Suzannah – The rice powder definitely adds some great texture!
This salad is gorgeous! I love the styling…. makes me wish grilling season were here already!
Thanks so much Caitlin – The good thing is that you can make this on your stove top, although a grilled steak would be amazing as well!
That plate makes my mouth water!
I LOVE thai food an steak salads! I will have to give this a try. The rice powder sounds like a great addition – I love a little crunch on my salad.
I hope you enjoy Eva!
It’s called Steak Salad where we eat at. I’ve cooked a 5 oz bacon wrapped fillet under the broiler until. Bacon is done. Let it rest. Make salad , slice steak and add to salad and serve with Thai dressing. Very good and easy.
That sounds delicious with the bacon wrapped fillets Georgia!
This looks delicious! Will it still be good if I omit the jalapeño and some of the peppers? I don’t like spicy food too much.
Hi Amanda – Definitely, this will still be delicious and totally flavor packed without the spicy aspect!
I cooked my steak a bit rare, but it didn’t hamper the dish in anyway and was a great salad in the end. Thanks a lot for the recipe Erin!
So glad you liked it Riley!
I love Thai food so much almost forgot about this one.
Been to Thailand a few times and they call it Namtok Neua (Nam = water, Tok = falls and Neua = beef) .
Not easy to find in Thailand beef is not very common.
Saw the same salad with duck (crispy skin on) instead of beef in some fancy restaurants there delicious as well.
And I have to agree the toasted rice is a MUST !
Thanks for sharing this recipe Erin did brings me back to Bangkok for a few minutes.
So happy to bring back fond memories Pascal – This is one of my favorite salads of all time!
Thank you for the recipe. I love Thai salad! I remember cucumber being a part of the base in Thailand BUT its all good. Kind of like whatever you want can be. 💖
Why does the nutritional stamp say 1 gram of protein when you have steak in this recipe?
Hi Christian – It looks like my nutrition calculator was having problems with this one. I adjusted the settings. Looks like there are actually 27g. Hope that helps!
I was looking for something to serve as a side dish with a thai curry soup I made. This was so easy and delicious! It stole the show – everyone liked it more than the soup. I made it pretty much as written, no adjustments needed.
My only complaint is all the comments that say “this looks good”. I look to the comments to tell me if something is good, and it gives no information if someone thinks it looks like it will be good. It’s really only helpful to comment if you made it and have something to share about it dear people!
I’m so happy to hear that everyone liked it! This is my all time favorite recipe!
This recipe is amazing! My family loves it and it’s now a regular meal we share together! Thank you for sharing! x
I’m so glad you like it Grace – It’s one of my favorites!
I made this tonight and it turned out absolutely amazing! So satisfied. No pain in my belly and just one satisfied human!
I’m so glad you liked it!
I used 1.5 pounds tip steak, doubled the dressing, but omitted the jalapeno, lemongrass and red chile flakes (none in my cupboard…). I also reduced the brown sugar to 1 teaspoon for the doubled recipe. All was amazing! Hope to find lemongrass for the next go!
I’m so happy you liked it!
Will try this. I get, Mint Beef “yum Nua”, at my favorite restaurant here. I’m sure I’ll like your recipe, it’s beautiful.
I save a lot of recipes on Instagram, but not many get made lol. Well I’m so glad I saved and decided to make this one. The flavors are INSANE. Such a mix and they complement each other so well. I’ve never tasted anything like this before, but now I want more. The ground up rice is so weird but also awesome. I really loved this!
Thanks Andrea!