Thai Beef Salad (Yum Neua)
Grilled steak sliced over a zesty Thai salad with lime, fish sauce, chili, fresh herbs, and crunchy vegetables.
Grilled steak sliced over a zesty Thai salad with lime, fish sauce, chili, fresh herbs, and crunchy vegetables.
Per serving · Adjust servings below to scale ingredients
Rate this recipe
Be the first to rate this recipe
Season steak with oil, salt, and pepper. Grill over high heat 3-4 minutes per side for medium-rare.
Rest steak 5 minutes, then slice thin against the grain.
Whisk dressing: lime juice, fish sauce, sugar, chilies, and garlic.
Toss salad greens, cucumber, tomatoes, onion, and herbs with half the dressing.
Top with sliced beef and remaining dressing. Serve immediately.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Thai Beef Salad (Yum Neua) delivers 34g of protein at 320 calories — that's 9 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 43% of total calories in this dish. With only 12g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 16g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Thai Beef Salad (Yum Neua) is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 34g of protein and 320 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. For best texture, keep the components separate if possible — store the sauce or protein apart from any fresh garnishes or salad elements and combine just before eating.
Brown the beef ahead and refrigerate for up to 3 days. Reheat in the sauce over medium-low heat — the meat absorbs more flavour as it sits.
Ribeye has the most flavor, sirloin is leaner. For thin-slicing, flank or skirt steak work great. Freeze the steak for 20 minutes first for easier thin slicing.
Absolutely. A cast-iron skillet or grill pan on the stovetop over high heat gives excellent results. You can also use the broiler setting in your oven — place food 10-15cm from the element.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
