I used to think Thai salads required a complicated pantry overhaul, but this recipe taught me otherwise. Yum Nua is essentially just a really good steak salad where the dressing—not the meat—does the heavy lifting. It’s the perfect answer for when you want red meat but it’s too hot outside for a heavy roast or stew.
The first time I made this, I tried to serve the steak piping hot right off the pan, and it wilted all the herbs into a sad, soggy mess. I’ve learned since then that patience is key here. Letting the beef cool down to room temperature doesn’t just save the texture of the cilantro; it actually makes the meat taste beefier against the sharp lime dressing.
Ingredients
The Steak & Marinade
- 1 pound rib-eye, chuck, or hanger steak
- 1/2 cup ponzu sauce
- 2 tablespoons canola oil (plus 1 tablespoon for frying)
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red chili flakes (optional)
The Dressing
- 1/2 cup fresh lime juice (about 3-4 limes)
- 2 tablespoons vegetable or canola oil
- 2 tablespoons fish sauce
- 2 tablespoons white sugar
The Salad
- 1/2 cup red onion, sliced very thin
- 2 Roma tomatoes, cut into wedges
- 1/2 English cucumber, halved and sliced
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 green onions, sliced
Instructions
- Marinate the beef: In a bowl, mix the ponzu, 2 tablespoons canola oil, sesame oil, vinegar, ginger, brown sugar, garlic, and chili flakes. Put the steak in a zip-top bag, pour the marinade in, and squash it around to coat. Refrigerate for at least 15 minutes, or up to overnight if you plan ahead.
- Cook the steak: Heat a grill pan or cast-iron skillet over medium-high heat with the remaining tablespoon of oil. Take the steak out of the bag (let the excess liquid drip off) and sear it. For a 1-inch steak, I usually do about 4 to 5 minutes per side for medium-rare.
- Rest: Move the steak to a cutting board and leave it alone for at least 10 minutes. Do not slice it yet, or the juices will run out and the meat will be dry.
- Make the dressing: While the meat rests, whisk the lime juice, oil, fish sauce, and sugar in a large salad bowl. You want the sugar to fully dissolve.
- Assemble: Slice the cooled steak against the grain into thin strips. Toss the steak, onions, tomatoes, and cucumbers into the bowl with the dressing.
- Serve: Add the cilantro, mint, and green onions last so they stay perky. Toss gently and serve immediately.
Why You’ll Love This Recipe
- Temperature Contrast: Unlike most steak dinners, this is refreshing. The room-temperature meat and crisp cool veggies are great for summer.
- Pantry Marinade: The marinade uses ponzu and basic Asian staples, so you don’t need to hunt down obscure ingredients.
- Leftover Friendly: While fresh is best, I often make this to use up leftover grilled steak from the night before. Just skip the marinade step and go straight to the dressing.
Chef’s Tips for Perfection
- Fish Sauce Anxiety: If you smell fish sauce straight from the bottle, it’s pungent. Don’t worry—once it mixes with the lime juice and sugar, the “fishy” smell disappears and just leaves a deep, savory saltiness.
- Scoring the Cucumber: I like to run the tines of a fork down the length of the cucumber skin before slicing it. It creates ridges that help the dressing cling to the vegetable slices better.
- Ponzu Substitute: If you can’t find ponzu, you can mix soy sauce with a squeeze of fresh orange or lemon juice. It won’t be exactly the same, but it gets you close.
Storage and Reheating
Once dressed, this salad doesn’t keep very well because the lime juice will eventually turn the herbs into mush. If you need to prep ahead, store the cooked sliced beef, the chopped veggies, and the dressing in three separate containers. Mix them right before you eat.
Nutritional Notes
This is a high-protein dish with about 538 calories per serving. The fat content comes largely from the oils and the cut of beef used (rib-eye is fattier than hanger steak).
