Thai beef salad (yam neua)

A Thai beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Salad greens and cucumber are worth sourcing organic as they are often exposed to pesticides. Fresh herbs like mint and cilantro also benefit from organic sourcing.

Ingredients

• 400 g beef sirloin, trimmed
• 2 tbsp extra-virgin olive oil
• 1 English cucumber, sliced
• 150 g cherry tomatoes, halved
• 1 red chili, thinly sliced
• 1 red onion, thinly sliced
• 2 cups mixed salad greens
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp honey
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Season the beef with salt and pepper.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
3. Sear the beef for 3-4 minutes on each side or until medium-rare, then let it rest.
4. In a bowl, combine cucumber, cherry tomatoes, and red chili.
5. Add red onion, mixed greens, mint, and cilantro to the bowl.
6. Slice the rested beef thinly against the grain and add to the salad.
7. In a small bowl, whisk lime juice, fish sauce, honey, and remaining olive oil.
8. Pour the dressing over the salad and toss to combine.
9. Adjust seasoning with salt and pepper as needed before serving.

Notes

• For a spicier kick, add more sliced chili.
• Substitute sirloin with flank steak if preferred.
• Serve immediately for best texture and flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Thai recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.