My husband, without fail, orders this salad every single time we go out to eat Thai food. He craves the coolness of the vegetables combined with the spiciness of the dressing. We were both skeptical about whether or not this meal could be pulled off at home. But there was no need to be: this was a fantastic stand in for his usual Thai restaurant fare.
I’m especially glad it was such a success: now he’ll be able to venture out and actually try different dishes at Thai restaurants. 
Thai Yum Yum Beef Salad
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
A refreshing Thai Yum Yum Beef Salad that combines cool vegetables with a spicy, tangy dressing, perfectly replicating the classic Thai signature dish.
Ingredients
- 8 oz (225 grams) flank steak
- 3 cups (700 mL) mixed greens
- 1 tomato, sliced
- 1 green onion, sliced
- 1 small cucumber, shredded or sliced
- 1 carrot, shredded
- 1/2 red onion, sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) sugar
- 1 tsp chili paste
- 1 tbsp (15 ml) vegetable oil
- 1 clove garlic, minced
- 1/4 cup (60 ml) fresh cilantro leaves
- 1/4 cup (60 ml) fresh mint leaves
Instructions
- In a bowl, combine 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp sugar, 1 tsp chili paste, 1 tbsp vegetable oil, and 1 clove minced garlic to create the marinade.
- Place the flank steak in a shallow dish and pour the marinade over it, ensuring the meat is well-coated. Marinate for at least 30 minutes in the refrigerator.
- Preheat the broiler on high. Remove the steak from the marinade and place it on a broiler pan.
- Broil the steak for 5 minutes on each side for medium-rare, or until desired doneness. Let the steak rest for 10 minutes before slicing thinly against the grain.
- In a large salad bowl, combine 3 cups mixed greens, 1 sliced tomato, 1 sliced green onion, 1 shredded or sliced cucumber, 1 shredded carrot, and 1/2 sliced red onion.
- Add the sliced steak to the salad and toss gently to combine.
- Garnish with 1/4 cup fresh cilantro leaves and 1/4 cup fresh mint leaves before serving.
Notes
- For a spicier salad, increase the amount of chili paste.
- You can substitute chicken or tofu for the beef if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve immediately for the best flavor and texture.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 70 mg
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Frequently Asked Questions
Why does the flank steak get broiled rather than grilled or pan-seared?
The recipe broils on high for 5 minutes per side for medium-rare. After broiling, the steak rests for 10 minutes before slicing thinly against the grain — this rest is important for keeping the slices juicy when laid over the cold salad.
Can I substitute the beef with another protein?
The notes say chicken or tofu can be used in place of the beef if desired, keeping the same marinade of soy sauce, fish sauce, lime juice, sugar, chili paste, oil, and garlic.
I love good Thai food! And I know how it is when you have a favorite dish at a certain restaurant; you feel you have to order it as you cannot tell when you will be able to eat it again… I will definitely be making this at home!