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Thai Beef Salad, 'Yum Nuea'

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One of our favorite recipes, the meat is barbequed then tossed with a delicious mixture of sweet, sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine rice, but it's also delicious with sticky rice (soaking up the sauce). Yam nuea literally means "tossed beef". This is a simple beef "salad", and can be eaten hot or cold. This should be on the hot side of neutral, but really is more spicy than "hot". It is normal to add sunstantial amounts of hot condiments to it to suit yourself (see the section on condiments below).

Ingredients

1 lb beef. Any beef can be used such as the top sirloin used in this recipe.

Salad

1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chile peppers

Sauce

1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Method

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix the sauce and toss the whole.

Serving

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish.

Dips

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one part fish sauce and one part hot mustard.

Another dipping sauce is the following (known as nam prik narok in Thai, it is translated as "Hell Fire Sauce" in English).

Ingredients

oil to deep fry
2 pound of filleted white fleshed freshwater fish
2 cups Thai chile peppers
1/2 cup garlic
1/2 cup shallots
3 tablespoons shrimp paste
1/4 cup fish sauce
3-4 tablespoons palm sugar.

Method

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

Variants: This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienned vegetable mix in place of the meat.

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Comments

yee vang
November 12th, 2008
4:36 PM
i love the reciepe can you teach me how to cook. Thank you,
FPT
January 20th, 2009
10:21 AM
YUMMY!!
Laura
January 20th, 2009
10:36 AM
Thank you so much for this recipe!! I loooooove it and I miss it so much!
rany
January 22nd, 2009
1:02 AM
emmmmmmmmm it is wonderful, i loooooooooove it,thanks
Alan & Wendy
March 30th, 2009
1:24 PM
Great Recipe. Had this orginally at a Thai Restaurant in Chicago. Your recipe is right on target. Make this at least twice a week.
Vichid
July 7th, 2009
8:02 PM
Aroi mark - mark ..... Tha mie okard cha lorng tham iek khrang
Anonymous
July 19th, 2009
2:52 PM
my favorite and easy to make just a little time comsuming
Kris
August 29th, 2009
8:24 PM
easy and filling, made with beef and a seperate one with pork for my finicky lil sister. both were great. even my thai and Lau friends were impressed!
Anonymous
September 9th, 2009
8:48 PM
this has to be one of my favorite dishes. Yummmmm
Anonymous
February 4th, 2010
7:39 PM
Best beef salad ever... But to much ginger and galic over powering the dish. Still tastes great though!!
Tawny
November 4th, 2010
10:38 AM
This salad is awesome...Tapes mom use to make it...I love that it shows the steps on how to prepare it.
Daniella
February 2nd, 2011
4:47 PM
Fabulous - very authentic. I am in love with your site. At last I can cook thai. Thank you
Jon Floyd
June 7th, 2011
12:29 PM
I have made this for years, friends ask for it all the time.
issyj5
June 15th, 2011
4:57 PM
My mom who happens to be from Korat, Thailand showd me a different way to make this, but this is one of my favorite of all time.....
Anonymous
June 29th, 2011
8:01 PM
MMMMMM... fantastic. low fat and each bite intoxicates
Mars
October 2nd, 2011
4:09 PM
To the person who described this as intoxicating, I agree! I've tried to replicate this, and finally have a real recipe to work with. Thanks so much!
dib
July 7th, 2014
9:00 AM
I had been making this on my own without the ginger and garlic or sweet/dark soy, and it was good, but this recipe took it to a new level. I added a tsp. of unrefined sugar and regular soy sauce instead of the sweet/dark soy and it worked well. Love this site, btw.

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