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The Gourmet Runner

Thai Beef Salad

Hot Days, Sultry Nights - Thai Beef Salad

Written on: January 9, 2013

Even on a hot and steamy evening  this Thai Beef Salad (Yam Neua) provides the perfect end to a steamy day. This recipe is one I adapted from Mogens Bay Esbensen's "Thai Cuisine," a fabulous Thai cookbook I acquired back in the days (circa 1990) when Darley Street Thai was in Darley Street and Cloudy Bay Sauvignon Blanc became my favourite wine.

For a real treat on a balmy summer's evening, give this one a run!

Thai Beef Salad (Yam Neua)

  • a whole beef fillet for two - about 500g does the trick
  • ¼ cup coriander leaves, chopped 
  • 2 cloves garlic, chopped 
  • 2 tblspns Tamari (soy sauce is fine, I just prefer to use gluten free Tamari)
  • 2 tblspns lime juice
  • 1 tblspn fish sauce
  • 2 tblspns palm sugar (I find the Ayam liquid palm sugar quickest & easiest)
  • 2 shallots (red onions), thinly sliced (I use Spring Onions)
  • 2 fresh red chilies, sliced finely (to taste! Alternatively I use a dollop of Wollombi Charcoal Chilli Shiraz Jam..... unbelievably good!)
  • ¼ cup mint leaves - if you've got some Thai mint in the garden use half and half with traditional mint for added taste
  • punnet of cherry tomatoes, sliced into quarters
  • mixed lettuce leaves


My favourite way of cooking the beef is on the BBQ grill. 5 minutes top, bottom, each side (total 20mins). Turn off the BBQ and let sit for a few minutes. Don't overcook. Alternatively, 30 minutes at  200 ͦ in the fan forced.

Place the coriander leaves, garlic, tamari, lime juice, fish sauce and palm suger in the food processor and blend.

Slice the cooled beef thinly and toss in the marinade with half the mint leaves.

Arrange the lettuce leaves on a platter and combine with tomatoes, shallots, chillis and remaining mint. If using Chilli Jam, just add to the marinade.

Serve with boiled rice. And Cloudy Bay if you have some on hand!

Simply scrumptious.


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