Yum Nua (Thai Beef Cucumber Salad) – Bright, Zesty, and Ready Fast

Yum Nua is the kind of salad that wakes up your taste buds. It’s crunchy, juicy, tangy, and just the right amount of spicy. Thin slices of grilled or seared beef meet crisp cucumber, fresh herbs, and a punchy lime-fish sauce dressing.

Everything comes together in minutes, but it tastes like something you’d order at your favorite Thai spot. If you love bold flavors without heavy cooking, this one’s for you.

Why This Recipe Works

• Hot-meets-cold contrast: Warm beef tossed with cool cucumber and herbs helps the dressing soak in while keeping the salad crisp.
• Balanced dressing: Lime juice, fish sauce, sugar, and chilies hit sour, salty, sweet, and spicy in classic Thai balance.
• Simple technique: A quick sear and a fast chop. The rest is mixing and tasting.
• Flexible ingredients: Swap greens, adjust heat, or change the cut of beef without losing the soul of the dish.

Ingredients

• 12–14 oz (340–400 g) beef steak (sirloin, ribeye, flank, or skirt)
• 1 English cucumber, halved lengthwise and thinly sliced
• 1 small red onion or 3–4 shallots, thinly sliced
• 1 cup cherry tomatoes, halved (optional but classic)
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 2 tablespoons fresh lime juice (more to taste)
• 1–1.5 tablespoons fish sauce
• 1–2 teaspoons sugar (palm sugar if you have it; white or light brown works)
• 1–3 Thai bird’s eye chilies, finely sliced (adjust to heat preference)
• 1 tablespoon neutral oil (for searing)
• Freshly cracked black pepper
• Optional: 1 tablespoon toasted rice powder (khao khua) for a nutty aroma
• Optional greens: A handful of lettuce or watercress for serving
• Lime wedges, for serving

Instructions

1. Prep the dressing: In a small bowl, mix lime juice, fish sauce, sugar, and sliced chilies until the sugar dissolves.

   Taste and adjust. You’re aiming for a bold, bright balance that’s a touch salty and slightly sweet with a clean, sour kick.
2. Season the steak: Pat the beef dry. Season both sides with a pinch of salt and plenty of black pepper.

   Let it sit while you prep the vegetables.

3. Slice the vegetables: Thinly slice the cucumber and red onion/shallots. Halve the tomatoes. Pick the mint and cilantro leaves.

   Keep everything crisp and ready.

4. Sear the beef: Heat a skillet or grill pan over medium-high until hot. Add oil, then cook the steak 2–4 minutes per side for medium-rare (thinner cuts may need less). Adjust for your preferred doneness.
5. Rest and slice: Transfer the steak to a cutting board.

   Rest 5 minutes, then slice thinly against the grain. If the slices are wide, cut them into bite-size pieces.

6. Toss while warm: In a large bowl, combine warm beef, cucumber, onions, and tomatoes. Pour over the dressing and toss to coat.

   Add toasted rice powder now if using.

7. Add herbs last: Fold in mint and cilantro gently so they stay bright. Taste and adjust with more lime, fish sauce, or sugar as needed.
8. Serve immediately: Plate over lettuce or on its own. Finish with extra chilies and lime wedges.

   Eat it while the beef is still slightly warm.

Keeping It Fresh

• Short-term storage: Keep the components separate. Store sliced veggies and herbs in airtight containers, the dressing in a jar, and the cooked beef separately. Toss just before serving.
• If already mixed: It’s best within a few hours.

  The cucumber will weep and soften by the next day.

• Make-ahead tip: Mix the dressing up to 3 days ahead and keep chilled. Slice cucumbers and onions the day of for maximum crunch.

Benefits of This Recipe

• Quick and satisfying: A fresh, complete meal in under 30 minutes.
• Protein and veggies: Lean beef plus a big helping of produce makes a balanced plate.
• Customizable heat: Make it mild or fiery without changing the core flavor.
• Light but flavorful: No heavy dressing—just clean, zippy seasonings.

Common Mistakes to Avoid

• Overcooking the beef: Dry beef won’t soak up the dressing well. Pull it earlier than you think; residual heat finishes the job.
• Skipping the rest: If you slice too soon, juices run out and the beef tastes flat.
• Overdressing too early: Don’t dress the vegetables far in advance.

  They’ll lose crunch and water down the flavors.

• Forgetting to taste: Thai salads are all about balance. Always taste and tweak lime, fish sauce, and sugar at the end.

Variations You Can Try

• Lean and mean: Use flank or sirloin for a lighter bite. Slice extra thin and toss while warm.
• Charred flavor: Grill the steak over high heat for smoky edges and extra depth.
• No fish sauce: Substitute soy sauce plus a splash of Worcestershire for savory depth.

  Add a pinch of salt to compensate.

• Citrus twist: Swap some lime for a bit of orange juice for a gentler acidity.
• More crunch: Add sliced radish, bell peppers, or lightly blanched green beans.
• Lower heat: Use deseeded jalapeño instead of Thai chilies. You’ll get flavor without the burn.
• Rice bowl: Serve over jasmine rice or rice noodles to turn it into a heartier meal.

FAQ

What cut of beef is best for Yum Nua?

Sirloin, ribeye, flank, or skirt steak all work well. Flank and skirt need thin slicing against the grain; ribeye is rich and forgiving.

Choose what you like and cook to medium-rare for the best texture.

Can I make it without fish sauce?

Yes. Use soy sauce with a splash of Worcestershire or a dash of anchovy paste if you’re not avoiding fish entirely. You may need a bit more lime and sugar to balance.

How spicy should it be?

It’s up to you.

Traditional versions can be quite spicy, but you can start with half a chili or use a milder pepper. The flavor should be bright first, then heat follows.

Can I use leftover steak?

Absolutely. Slice it thin and toss it with the dressing.

If it’s cold, let it sit at room temperature for 10–15 minutes so it absorbs flavors better.

What can I use instead of toasted rice powder?

You can skip it, or try a sprinkle of crushed roasted peanuts for a different nutty note. The texture will be slightly different, but still delicious.

Is there a vegetarian version?

Swap beef for grilled mushrooms or crispy tofu. Use soy sauce instead of fish sauce, and keep the same lime-sugar-chili balance.

How do I keep the cucumbers crisp?

Slice them just before serving.

If they’re very watery, sprinkle lightly with salt and let them sit for 10 minutes, then pat dry before tossing.

Can I meal-prep this?

Prep the components and dressing ahead, but assemble just before eating. That way you keep the vegetables crunchy and the herbs fresh.

In Conclusion

Yum Nua brings big Thai flavor with minimal effort. The warm beef, crisp cucumber, fresh herbs, and zesty dressing make every bite lively and balanced.

It’s fast enough for a weeknight and special enough for guests. Keep it simple, taste as you go, and enjoy a salad that truly satisfies.