Thai Spicy Beef Salad (Yam Nuea Yang)
Light, fresh and flavourful
Serves: 2
  • 300 g beef sirloin steak
  • ½ a small onion
  • 1 tomato
  • a thumb-long piece of cucumber
  • 1 medium carrot
  • 100 ml thai spicy dressing
  • salt & pepper to season
  • coriander, to garnish
Thai Spicy Dressing:
  • 1½ tablespoons (20g) crushed garlic
  • 1 fresh chili, seeds removed and chopped
  • ¼ cup fish sauce
  • ¼ cup fresh lime juice (use fresh lemon in limes are not in season)
  • 1 tablespoon (25g) palm sugar
  1. Season steak with salt and pepper then grill or dry fry until cooked. Slice into strips.
  2. Combine the garlic, chili, fish sauce, lime juice and palm sugar in a saucepan and infuse together over a low heat stirring until the palm sugar has dissolved.
  3. Toss the steak in the warm dressing mixture and allow to marinade in the thai spicy dressing while you chop the veggies.
  4. Finely slice the onion, remove the seeds and dice the tomato, remove the cucumber seeds and cut into long thin strips; and shred the carrot.
  5. Combine the chopped veggies.
  6. Add the steak strips, a drizzle of the thai spicy dressing and garnish with fresh coriander.
To make this recipe really fast, use already cooked leftover steak.
Remove the seeds from the tomato and cucumber to avoid a watery salad
Use fresh lemon juice in place of lime if not available
If you’re vegetarian or vegan, have no fear – you can easily modify this recipe - just use firm cubed tofu instead of the steak, and nix the fish sauce - switch to soya sauce instead.
Recipe by Dish & Delite at