ยำเนื้อย่าง (Thai Grilled Beef Salad)

A punchy Thai salad of juicy grilled beef tossed with a limey, fish-sauce dressing, loads of fresh herbs, and a whisper of toasted rice for crunch.

Ingredients

• 1 lb / 450g beef steak (sirloin, ribeye, or strip), 1-inch thick
• 1 tbsp neutral oil (or vegetable oil)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp uncooked jasmine rice (or any white rice)
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice (about 2 limes)
• 1 1/2 tbsp palm sugar (or brown sugar)
• 1–2 tsp Thai chili flakes (to taste)
• 1 small garlic clove, finely grated or minced
• 1 small red onion, very thinly sliced
• 1 large cucumber, halved and thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2–3 green onions (scallions), thinly sliced

Method

• 1

  Step 1: Toast the rice (optional, but highly recommended)

  Add the uncooked rice to a dry skillet over medium heat. Toast, shaking the pan often, until deep golden and nutty-smelling, 5–7 minutes. Cool 2 minutes, then grind to a coarse powder (mortar & pestle, spice grinder, or crush in a bag with a rolling pin). Set aside.

• 2

  Step 2: Make the dressing

  In a bowl, stir together fish sauce, lime juice, palm sugar, chili flakes, and garlic until the sugar dissolves. Taste: it should be boldly salty-sour with a touch of sweetness (it will mellow once tossed with the salad).

• 3

  Step 3: Season and grill/sear the beef

  Pat beef dry. Rub with oil, salt, and pepper. Heat a grill or heavy skillet (cast iron is ideal) over high heat until very hot. Sear/grill 3–4 minutes per side for medium-rare, or until nicely charred on the outside and the center hits ~130°F / 54°C. (For medium, cook to ~140°F / 60°C.)

• 4

  Step 4: Rest, then slice properly

  Rest beef on a plate 5–8 minutes (this keeps it juicy). Slice thinly against the grain. If you want extra-tender bite, slice on a slight diagonal.

• 5

  Step 5: Build the salad

  In a large bowl, combine red onion, cucumber, tomatoes, mint, cilantro, and green onions. Add the sliced beef.

• 6

  Step 6: Toss and finish

  Pour over the dressing and toss well. Sprinkle over 1–2 tbsp toasted rice powder (more to taste) and toss again. Let it sit 2 minutes so the onions soften slightly and the flavors mingle, then serve immediately.

Tips

• **No grill?** A ripping-hot pan gives excellent char—don’t move the steak until a deep brown crust forms.
• **Herb swap:** If you only have one herb, mint is the most “Thai beef salad” essential; add extra green onion for freshness.
• **Sweetener:** Brown sugar works well; dissolve it fully in the dressing so it doesn’t taste gritty.
• **Make-ahead:** Toasted rice powder and dressing can be made 2–3 days ahead. Slice and toss the beef just before serving for best texture.
• **What to serve with:** Jasmine rice, sticky rice, or crisp lettuce leaves for wrapping; a side of sliced cucumbers helps tame the heat.

Nutrition (per serving, estimate)