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Thai Beef Salad (Yam Neua) Current Save

Thai Beef Salad (Yam Neua)

By Laura Russell

4 Servings

40 minutes

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This popular Thai salad is prized for its intensely flavored meat. Our version gets its punch from a piquant combination of white pepper and fish sauce. And a very hot grill and a brown sugar rub guarantees the steak gets to the table with a crisp, flavorful crust.

4

Servings

Tip

Don’t ignore the grain of the steak. Skirt steak has obvious muscle fibers running from one end to the other. Cutting the steak with the grain will result in tough slices. Cutting across the grain shortens the muscle fibers, producing tender, juicy meat.

40 minutes

Ingredients

  • 1

    large shallot, sliced into very thin rings (about ⅓ cup)

  • 3

    tablespoons lime juice from 2 limes

Directions

  1. 01
    In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally. In a small bowl, combine 2 teaspoons of the sugar and ¾ teaspoon each salt and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture.

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Reviews
Leslie B.
February 19, 2023
delicious
I'm never sure what a skirt steak is so used a flank steak. Delicious.
Bill O.
August 23, 2022
Great summer dish
Like others, I found it a tad acidic. Less lime juice and some cuke sounds like a good idea. I only cooked in a grill pan for about 2 1/2 minutes, so no char, but nice medium rare. Served it over mixed greens. Very quick meal to make compared to most that I do. Will surely do again.
Colleen O.
March 3, 2023
Delicious
Great balance of flavors and quite easy. Served over lettuce. Will make again.
Jennifer B.

delicious. am not a huge tomato fan but the beef was great.

James K.

Delicious but very very acidic ... cut back on the lime juice, increase sugar. Maybe some cucumber would help it along.

stephanie e.

We used flank steak since that's what we had- sliced it thin and it was great! Added cucumbers, very thinly sliced mini peppers, fresh basil with the other herbs and served over watercress. I added a little more sugar as it was a bit too acidic for us. Asked to put on the repeat list!

David C.

The cookbook had a third option - grilling in a cast iron pan. That's not described here. Is it no longer recommended?

Lynn C.

Hi David -

You're right, this can be cooked in a cast iron skillet if preferred. In fact, that's how we did it on the TV show. If using a skillet, heat 1 teaspoon oil over medium-high heat until just barely smoking. Then cook as instructed above.

Best,
The Milk Street Team

Scott P.

Wonderful combination of flavors. Could not find any skirt steak, so I substituted flank.

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