Thai Beef Salad

This Thai Beef Salad (Yum Nua ยำเนื้อ) is easy, refreshing, and full of bold flavor! Tender slices of skirt steak are tossed with cherry tomatoes, shallots, and cilantro in a tangy-sweet Thai dressing that perfectly balances savory and citrusy notes.

If you haven't cooked with skirt steak before, it's time to try it! It's buttery, juicy, and super flavorful - I honestly don't know why it isn't more popular. Just make sure to slice it against the grain for the most tender bite.

This Thai Beef Salad comes together quickly, making it perfect for a light weeknight dinner or summer meal. The warm steak juices mix with the cool lime and fish sauce dressing - it's simple, but pure magic.

Low Carb / Keto Friendly Tip:
You can easily substitute the sugar in the dressing with a keto-friendly sweetener such as Gentle Sweet, Pyure, erythritol, or even coconut sugar if you prefer a less processed option.

About the Ingredients

Skirt Steak - This cut of beef is super flavorful, juicy, and cooks fast! It's perfect for high-heat searing in a cast iron pan or on the grill. Just remember to slice it against the grain after resting - that's the key to tender bites. You can also substitute flank steak or sirloin if needed.

Shallots - Mild and slightly sweet, shallots add a sharp contrast to the lime dressing. When soaked in lime juice, their bite softens and turns perfectly tangy.

Lime Juice - The star of the dressing! Lime brings brightness and acidity that balance the savory flavors of the beef and fish sauce. Always use freshly squeezed lime juice for the best flavor.

Fish Sauce - A staple in Thai cuisine, fish sauce adds depth and umami to the salad dressing. It's salty, savory, and slightly funky in the best way - don't skip it! (My go-to brands are Red Boat or Three Crabs.)

Cherry Tomatoes - Juicy, sweet, and slightly acidic, cherry tomatoes balance out the richness of the beef. Grape tomatoes or Roma tomatoes cut into wedges work too.

Cilantro - Adds freshness and that signature herby pop. If you're not a fan of cilantro, you can swap it with Thai basil or mint for a different aromatic twist.

Sugar (or Substitute) - A touch of sweetness balances the saltiness and tang. You can use regular sugar, coconut sugar, or a keto-friendly option like Gentle Sweet, erythritol, or Pyure to keep it low carb.

Cooking Oil - Use a neutral, high-heat oil like avocado, canola, or light olive oil. You just need enough to sear the beef quickly and evenly.

Crushed Red Pepper (Optional) - Adds a bit of spice for that authentic Thai kick! Adjust to your heat tolerance - or leave it out if you prefer a mild salad.

How to make Thai Beef Salad (Step by Step)

First, gather your ingredients:

• 1 large shallot, sliced into thin rings
• Juice from 2 limes
• 2 teaspoon sea salt
• ½ teaspoon pepper
• 4 teaspoon sugar
• 1 tablespoon cooking oil of choice
• 1 ½ lbs. skirt steak, cut into 4-5 pieces
• 1 tbsp. fish sauce
• 1 ½ cups cherry tomatoes, cut into halves or quarters
• ¾ cup cilantro, chopped

Slice your shallot and place in a medium bowl. Squeeze the limes over the shallot and let it marinade for 5 minutes.

Combine the salt, pepper, and 2 tsps. of sugar in a small bowl. Rub the mixture into the meat then set aside while you heat up your pan.

Put your oil in a cast iron pan over medium high heat. If you don't have a cast iron pan, just use a pan with a heavy bottom. Let the oil heat up for about 4-6 minutes.

Once the oil is hot, put your first batch of meat in the pan and cook for 2 minutes on each side. The meat is thin, so it only takes 4 minutes total. You should be able to cook all the meat in two batches.

Put the steak on a plate to rest for 8-10 minutes before you slice it.

Grab your bowl of lime and shallot you set aside. Add your fish sauce, crushed red pepper, and remaining 2 teaspoon of sugar . Mix together.

Cut your tomatoes into halves, or quarters if they are large, and chop the cilantro.

Place your skirt steak on a cutting board but do not rinse the plate they were resting on. Pour those juices into the bowl with the lime and shallot mixture.

Thinly slice the steak. Always cut against the grain. You can see the grain of the meat running up and down, so make sure you turn the steak on the side and cut against it. 

Place the sliced beef, tomatoes, and cilantro in a bowl with the lime shallot mixture. Toss everything together to get the flavors distributed.

Place in a bowl and enjoy! This makes 6 servings.

Storage & Reheat

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Since this salad is meant to be refreshing and slightly tangy, it's best enjoyed fresh, but it still tastes great the next day as a chilled lunch.

Reheat:
This salad is typically served warm or at room temperature, but if you prefer to warm the beef:

• Gently reheat the sliced beef in a skillet over low heat for 1-2 minutes.
• Avoid microwaving - it can make the steak chewy and overcooked.
• If reheating, add a small splash of lime juice or dressing to keep the flavor bright.

If you plan to make it ahead, keep the beef, dressing, and veggies separate until serving time. Toss everything together right before eating for the best texture and flavor.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can cook and slice the steak, and prep the dressing and veggies a few hours ahead. Just store them separately in the fridge, then toss everything together before serving for that fresh flavor and crisp texture.

Can I grill the beef instead of pan-searing?
Absolutely! Skirt steak tastes amazing on the grill. Cook over high heat for 2-3 minutes per side, let it rest, then slice against the grain.

Can I use a different cut of beef?
Yes - flank steak, sirloin, or ribeye all work well. Just make sure it's sliced thinly and cooked quickly over high heat.

Is this Thai Beef Salad spicy?
Traditionally, it can be a little spicy from crushed red pepper or Thai chilies. You can easily adjust the heat level or skip the spice altogether if you prefer it mild.

Is this recipe gluten-free or keto-friendly?
It can be! Use a gluten-free fish sauce (some brands contain wheat) and substitute sugar with a low-carb sweetener like Gentle Sweet or erythritol to make it keto-friendly.

Continue to Content

Thai Beef Salad Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

This Thai Beef Salad is refreshing, flavorful, and perfect for a light meal or side! Tender skirt steak is seared and sliced, then tossed with cherry tomatoes, cilantro, shallots, and a tangy Thai-style dressing made with lime juice, fish sauce, and a touch of sweetness.

Print

Ingredients

• 1 large shallot, sliced into thin rings
• Juice from 2 limes
• 2 teaspoons sea salt
• ½ teaspoon pepper
• 4 teaspoons sugar (divided)
• 1 tablespoon cooking oil of choice
• 1 ½ lbs skirt steak, cut into 4–5 pieces
• 1 tablespoon fish sauce
• 1 ½ cups cherry tomatoes, halved or quartered
• ¾ cup cilantro, chopped
• Optional: crushed red pepper, to taste

Instructions

1. Slice shallot and place in a bowl. Add lime juice and let it marinate for 5 minutes.
2. In a small bowl, mix sea salt, pepper, and 2 teaspoons sugar. Rub onto the steak and set aside.
3. Heat oil in a heavy-bottomed or cast iron pan over medium-high heat for 4–6 minutes.
4. Sear steak in two batches, cooking about 2 minutes per side (4 minutes total). Remove and let rest for 8–10 minutes.
5. To the lime-shallot mixture, add fish sauce, crushed red pepper (if using), and remaining 2 teaspoons sugar. Stir well.
6. Slice cherry tomatoes and chop cilantro.
7. Pour any juices from the resting steak plate into the lime-shallot dressing. Thinly slice steak against the grain.
8. Toss sliced beef, tomatoes, and cilantro with the dressing until well coated.
9. Serve immediately and enjoy!

Notes

• Keto / Low-Carb: Swap sugar with erythritol, monk fruit, or Gentle Sweet.
• Other Options: Coconut sugar or honey work well too.
• Serving Idea: This salad pairs beautifully with jasmine rice or can be enjoyed on its own for a lighter meal.
  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, Phamily Reserve | Premium 50°N fish sauce sustainably made with just two ingredients in Vietnam | Higher Protein For Exceptional Flavor | Gluten and sugar free, no preservatives | 8.45 fl oz.
• 
  Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 67mgSodium: 1064mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 29g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

Did you like this recipe?

📸 Share it on Facebook, Instagram, or Pinterest and tag @ohsnapletseat — I’d love to see (and share) your creation!

More Delicious Asian Salad Recipes

• Chinese Cucumber Salad - This classic garlicky cucumber salad is cool, crunchy, and incredibly easy to whip up. A perfect side for summer or any spicy meal.
• Chinese Shredded Chicken Cucumber Salad - Juicy shredded chicken and crunchy cucumbers combined with a garlicky, tangy dressing. Protein-packed and super refreshing.
• Chinese Celtuce Salad (Wosun Salad) - A crisp and refreshing salad made with crunchy chunks of celtuce, garlic, spring onions, and a light sesame oil dressing. So simple and delicious!
• Wood Ear Mushroom Salad - A traditional Chinese cold appetizer featuring wood ear mushrooms tossed with garlic, vinegar, soy sauce, and sesame oil. Chewy, tangy, and unique.

Pin for later!