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Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Julienned onion, you can use white, yellow or red onion
- Tomatoes, you can use halved cherry tomatoes or cut up big ones
- Chinese celery or the inside stalks & leaves of a regular celery, cut into 2" pieces
- Roughly chopped, roasted peanuts
- Roughly chopped cilantro
- Chopped green onion
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Yum Dressing (Nam Yum)
- Lime juice
- Fish sauce
- Sugar or palm sugar*
- Thai chilies, finely chopped, to taste
* if you're using palm sugar, you can grate the palm sugar with a fine grater or a Microplane zester so that it dissolves more easily in the dressing. The grated palm sugar will be very fluffy so pack it down a bit when measuring.
How to Make Spicy Steak Salad ยำเนื้อย่าง (yum neua yang)
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- In a large mixing bowl, stir together the Yum dressing ingredients. Add onion, tomatoes, Chinese celery, green onions and cilantro to the bowl and mix with dressing.
- Slice up the steak against the grain, about ⅛" thick. Add to the bowl, and toss.
- Top with the roasted peanuts.
Spicy Steak Salad ยำเนื้อย่าง (yum neua yang)
- Yield: Serves 2-3
Ingredients
8-oz piece of grilled steak (see recipe)
- ½ cup julienned onion, you can use white, yellow or red onion
- ¾ cup tomatoes, you can use halved cherry tomatoes or cut up big ones
- 1 cup Chinese celery or the inside stalks & leaves of a regular celery, cut into 2" pieces
- ¼ cup roughly chopped, roasted peanuts
- 2 tablespoon roughly chopped cilantro
- 2 tablespoon chopped green onion
Yum Dressing (Nam Yum)
- 2 tablespoon lime juice
- 1.5 tablespoon fish sauce
- 2 teaspoon sugar or palm sugar*
- Thai chilies, finely chopped, to taste
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We can email this post to you, so you can come back to it later!
Instructions
In a large mixing bowl, stir together the Yum dressing ingredients. Add onion, tomatoes, Chinese celery, green onions and cilantro to the bowl and mix with dressing.
Slice up the steak against the grain, about ⅛" thick. Add to the bowl, and toss.
Top with the roasted peanuts.
Notes
* if you're using palm sugar, you can grate the palm sugar with a fine grater or a Microplane zester so that it dissolves more easily in the dressing. The grated palm sugar will be very fluffy so pack it down a bit when measuring.
Ali G says
Boyakasha! Theme good wings. Respek 🤜🏾
Stephen Chan says
I’m not a big fan of Chinese celery, so naturally amongst all types of Thai salads, yum is not my favourite, but the steak brightens it up with that meaty flavour, yummy.