Straying from French Cuisine, pardon my wander; just mixing it up a bit!
This dish is known for its wonderful mix of flavors. It's hot and spicy, coming from the red chilies; savory from the peppered steak; refreshing from the herbs and vegetables; and tangy from the lime juice. It is delightful to eat with explosions of taste and texture that are both satisfying and healthy. It is suitable for a main course meal or as an appetizer.
Try these wanderings next: Chickpea Chicken Curry, Keema Matar With Minced Lamb, or learn how to make Chicken Biryani!
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About Thai Steak Salad & Why We Love It
It's the diversity of flavors and its irresistible combination of textures that make this recipe so enjoyable.
A spicy beef steak Thai salad is often called "Yum Nua" or "Yam Neua," which are intriguing names, although most of us in Western countries would not know what type of dish this might be describing.
When I researched this Taiwanese name, Yum translates as "mix," and Nua translates as "spicy and mellow tastes", which is a perfect description for this delicious recipe: "a mix of spicy and mellow tastes". Love it!
If you would like to discover other types of salads and how to make them, then see my Salad Manual that tells all.
Key Ingredients
- fillet or sirloin steak
- Five-Spice powder
- beansprouts
- shallots or onion
- ginger
- red pepper
Dressing
- Thai soy sauce
- red chilies
- lemongrass or, in a pinch, lemon balm
- peanut oil
- sesame oil
- lime
How To Make Thai Steak Salad
- Very lightly brush a little oil over the steak.
- Mix the ground peppercorns with the Five-Spice powder and press into both sides of the steak. Cook on a griddle pan for 2-3 minutes each side.
- Mix the beansprouts, half the ginger, the shallots and red pepper together, and distribute equally across the plates.
- Slice the beef into strips and arrange on the vegetables.
How To Make Thai Steak Dressing
- In a bowl, mix the ginger, soy sauce, chilies, lemongrass, peanut oil, and sesame oil with a whisk.
- Drizzle the dressing over the beef vegetable medley and serve, garnished with half a lime.
Top Tip
Ginger can be frozen into 1-inch pieces, and then grated from frozen. It works just as well as when fresh and is so convenient.
❄️Storage
- This salad will not store well when assembled with the dressing, so it is best to eat it right away.
- The dressing can be made ahead and kept in the fridge for up to 2 weeks when stored in an airtight container.
Is This Thai Steak Salad Not What You're Looking For Right Now?
Then try...
A more traditional French salad like traditional Salade Nicoise. It is easy to make and will serve as a meal on its own or great on a buffet table. It could be compared to an American Cobb Salad.
You may also like the classic French Grated Carrot Salad With Fines Herbes Vinaigrette Dressing, or Cucumber Salad Recipe With A French Classic Dressing; these French salads are the taste of France in your bowl!
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Thai Steak Salad: Spicy Restaurant Style
Ingredients
- 2 lb fillet or sirloin steak 8 oz per person
- 2 tablespoon black peppercorns crushed
- 1 teaspoon Five-Spice powder
- 4 oz beansprouts
- 3-4 shallots finely sliced - or 1 onion
- 1 in piece of ginger finely chopped*
- 1 red pepper deseeded and thinly sliced
Dressing
- 3 tablespoon Thai soy sauce
- 1-2 red chilies deseeded and sliced
- ½ stalk of lemon grass finely chopped
- 3 tablespoon peanut oil
- 1 tablespoon sesame oil
- 2 lime
Instructions
- Very lightly brush a little oil over the steak.
- Mix the ground peppercorns with the Five-Spice powder and press into both sides of the steak. Cook on a griddle pan for 2-3 minutes each side.
- Mix the beansprouts, half the ginger, the shallots and red pepper together, and distribute equally across the plates.
- Slice the beef into strips and arrange on the vegetables.
- To Make The Dressing
- Mix the remaining ginger, soy sauce, chilies, lemon grass, groundnut oil, and sesame oil.
- Drizzle with the dressing and serve, garnished with half a lime.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.