Yam nua (Thai beef salad)

Thai salads are a delicious combination of flavours and textures, as Simon Rimmer's quick and simple recipe amply demonstrates
By Simon Rimmer
Yam nua (Thai beef salad)
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 stalk lemongrass, finely chopped
  • 1 pinches black pepper
  • 1 dashes of fish sauce
  • 2 limes, juices
  • 2 cloves garlic, peeled
  • 1 handfuls sprigs coriander
  • 1 shallots, finely chopped
  • 15 g palm sugar
  • 2 rump beef steaks, each 225g and cut into thin slices
  • 0.5 cucumber, cut into small fine strips
  • 4 spring onions, sliced
  • 2 red chillies, bird's-eye, finely chopped
  • 85 g watercress, separated into sprigs


1. Make the salad dressing by blending together the lemon grass, salt, fish sauce, lime, garlic, coriander, shallots and sugar until well-mixed. 2. Preheat a griddle pan until hot. Season the steaks with salt and freshly ground pepper and griddle for 1 minute on each side. 3. In a bowl put the cucumber, spring onions, chillies, and watercress and add a good spoonful of dressing. 4. Trim the fat off the steak and cut into fine slices, add to the bowl, gently toss and serve.

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