Thai beef salad


Preparation info

  • for


    as a one-dish lunch (allow 115-175 g 4-6 oz of cooked beef per person)
    • Difficulty


Appears in

New Wave Asian: A Guide to the Southeast Asian Food Revolution

New Wave Asian

By Sri Owen

Published 2002

  • About

Of all the Southeast Asian cuisines, I find Thai comes up with the most delicious salads, or at any rate the salads that appeal most to Western tastes. The two that are probably best known, both in the East and in the West, are this beef salad (yam neua) and the squid salad (yam pla muek). For this, I share the preference of the Thais for beef that is not too pink, so my choice is rump steak, or slices of roasted fore rib.


  • 675 g/ lb(or a little more) rump steak (in one or two pieces) or slices of roasted rib of beef
  • coarse sea salt and freshly ground black pepper


    Make the dressing by mixing all the ingredients in a glass bowl.

    If using rump steak, rub it all over with coarse sea salt and freshly ground pepper. Grill the rump steak to your preference: it should be medium-rare or a little more. Slice it thinly across the grain.

    While it is still warm, and about 10-15 minutes before you are ready to serve, put the slices into the bowl with the dressing. If using sliced roasted beef, put these into the dressing.

    Arrange the salad mixture on a serving platter, place the beef slices on top and pour the dressing over all. Garnish with coriander leaves and Crisp-fried Shallots. Serve at room temperature. Alternatively, the salad mixture can be divided among individual plates (preferably large ones, to make the best effect) and arranged attractively, with the slices of beef on top. Or, if you are using large slices of roasted beef, you can roll these to contain some of the salad.