Yum Nua is a classic Thai salad that balances heat, sourness, and savory umami in every bite. This dish features tender slices of grilled top round beef tossed with crisp cucumber, sweet tomatoes, and sharp red onion. The dressing is a vibrant mix of fresh lime juice, fish sauce, sugar, and fiery chili peppers, creating a complex flavor profile that is both refreshing and satisfying. The addition of fresh cilantro adds a bright, herbal finish. Perfect for a light dinner or a bold appetizer, this salad is quick to prepare and bursting with authentic Thai flavors. Serve it over a bed of lettuce for extra crunch, or alongside sticky rice for a complete meal. It’s a fantastic way to enjoy high-quality beef in a light, healthy format that feels indulgent yet fresh.
Yum Nua
Description
Yum Nua is a classic Thai salad that balances heat, sourness, and savory umami in every bite. This dish features tender slices of grilled top round beef tossed with crisp cucumber, sweet tomatoes, and sharp red onion. The dressing is a vibrant mix of fresh lime juice, fish sauce, sugar, and fiery chili peppers, creating a complex flavor profile that is both refreshing and satisfying. The addition of fresh cilantro adds a bright, herbal finish. Perfect for a light dinner or a bold appetizer, this salad is quick to prepare and bursting with authentic Thai flavors. Serve it over a bed of lettuce for extra crunch, or alongside sticky rice for a complete meal. It&# 226;ÂÂs a fantastic way to enjoy high-quality beef in a light, healthy format that feels indulgent yet fresh.Ingredients
Directions
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Trim any excess fat from the top round beef and pat dry.
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Season the beef lightly with salt and pepper, or leave unseasoned to let the dressing shine.
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Heat a grill, grill pan, or skillet over medium-high heat until hot.
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Grill the beef for 2-3 minutes on each side, or until medium-rare to medium doneness.
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Remove the beef from the heat and let it rest for 5 minutes to allow juices to redistribute.
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Slice the beef thinly across the grain into bite-sized pieces.
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In a small bowl, whisk together lime juice, fish sauce, sugar, and chopped chili pepper until the sugar dissolves.
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In a large mixing bowl, combine the sliced beef, cucumber, tomato, red onion, and cilantro.
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Pour the dressing over the salad and toss gently to coat all ingredients evenly.
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Taste and adjust seasoning with more lime, sugar, or chili if desired.
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Serve immediately on a bed of fresh iceberg or romaine lettuce.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute fish sauce with soy sauce or tamari, and omit the beef or use a plant-based steak alternative.
Adjust the amount of chili pepper based on your heat tolerance. Start with half the amount if you prefer mild spice.
Top round is a lean cut that works well when sliced against the grain. Other cuts like sirloin or flank steak can also be used.
Serve with steamed sticky rice or jasmine rice to balance the spicy and sour flavors.
Best served fresh. If prepping ahead, keep the dressing separate and toss just before serving to prevent the vegetables from becoming watery.
