Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Yam Nua
Grilled beef sliced thin and tossed with chili, lime, shallots, and fresh herbs — a punchy, refreshing Thai salad that balances heat, tang, and savory depth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Pat the steak dry and season lightly with salt, then grill over high heat, about 3 to 4 minutes per side, until well charred outside and rare to medium-rare inside.
- 2
Let the steak rest for 5 to 10 minutes so the juices redistribute, then slice it thinly against the grain, saving any juices on the board.
- 3
Whisk together lime juice, fish sauce, sugar, and sliced chilies with the reserved meat juices until the sugar dissolves.
- 4
Toss the sliced beef with the dressing while it is still warm, so the meat absorbs the sour-salty-spicy flavors fully.
- 5
Add the shallots and cucumber and toss gently to combine, letting the shallots soften slightly in the warm dressing.
- 6
Taste and adjust the balance of lime, fish sauce, and chili until it is bright and punchy rather than flat.
- 7
Just before serving, fold in the cilantro, mint, and scallion so the herbs stay fresh and fragrant.
- 8
Serve immediately at room temperature, ideally with sticky rice or as part of a shared spread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving300
Calories
30 g
Protein
5 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Yam nua is a Thai grilled beef salad, part of the broad yam family of zingy Thai salads dressed in lime, fish sauce, and chili. The beef is grilled rare to medium, sliced thin, and tossed warm with crunchy raw vegetables and a fistful of herbs. It captures the Thai ideal of a dish that is hot, sour, salty, and fresh all at once.
Listahan note
This version grills the beef to a juicy medium-rare and rests it before slicing, then dresses everything just before serving so the vegetables stay crisp.
Technique cues
- Grill the steak hot and fast to a rare or medium-rare, then rest it before slicing thin against the grain.
- Slice the beef just before tossing so its warm juices mingle with the lime dressing.
- Dress the salad at the last moment so the cucumber, tomato, and onion keep their crunch.
Kitchen flow
- Parallel prep
- Slice the vegetables and whisk the dressing while the steak rests, so assembly takes a minute.
- Make-ahead
- The lime-fish-sauce dressing can be mixed ahead; grill and slice the beef fresh to serve warm.
- Leftover move
- Pile leftover salad into lettuce cups or over rice, refreshing with extra lime.
- Cleanup rhythm
- Scrub the grill grates while hot and wash the cutting board promptly after slicing raw and cooked beef.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
steak
the centerpiece
Purpose: A tender cut like sirloin or flank grills fast and slices into juicy strips.
Handling: Season simply, grill to medium-rare, rest, then slice thin against the grain.
Adaptation: Leftover grilled or roast beef works for a quick version.
lime juice
the sour lead
Purpose: Fresh lime is the bright acid that defines a yam salad.
Handling: Squeeze fresh and whisk into the dressing just before tossing.
Adaptation: Lime plus a touch of rice vinegar.
fish sauce
the salty umami
Purpose: Fish sauce gives the savory backbone that balances the lime and chili.
Handling: Whisk into the dressing to taste.
Adaptation: Light soy plus salt for a milder version.
Thai chilies
the heat
Purpose: Bird's eye chilies bring the characteristic fire of a yam.
Handling: Slice thin and add to taste.
Adaptation: Serrano for a milder heat.
cucumber, tomato, and red onion
the crunch and freshness
Purpose: Raw vegetables add cooling crunch against the warm beef and sharp dressing.
Handling: Slice into bite-size pieces and add just before tossing.
Adaptation: Cherry tomatoes and shallot work in any combination.
fresh herbs
the aromatic lift
Purpose: Mint and cilantro give the salad its bright, layered aroma.
Handling: Tear or chop and fold in at the end.
Adaptation: Thai basil or culantro.
Technique notes
- Rest the steak before slicing so the juices redistribute and the salad does not turn watery.
- Slice against the grain and on the thin side for the most tender bite.
- Toss and serve immediately; yam nua is at its best warm with crisp vegetables.
Ingredient swaps
- Lower-heat direction
- Use a single seeded serrano and lean on lime and herbs for brightness.
- Lower-sodium direction
- Use reduced-sodium fish sauce and add extra lime and herbs.
- Weeknight shortcut
- Use pre-cooked or leftover roast beef sliced thin and toss with the fresh dressing.
Serve alongside
- Sticky rice
- Jasmine rice
- Tom yum goong
- Grilled vegetables
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten fresh the day it is made, as the vegetables soften once dressed. Store undressed components separately and combine to serve. Do not freeze, since the fresh vegetables and herbs will not hold.
Equipment
- Grill or grill pan
- Sharp slicing knife
- Mixing bowl
- Whisk for the dressing
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