See more
Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Yam Nuea Yang (Spicy Beef Salad)

Cooking Light OCTOBER 2001

  • Yield: 4 servings (serving size: 1 cup)


  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 1/3 cup sliced shallots
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons sliced Thai red chiles or serrano chiles
  • 2 medium tomatoes, cut into 1/4-inch-thick wedges (about 3/4 pound)


Prepare grill or broiler.

Place steak on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.

Cut the steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.

Combine the steak, shallots, and remaining ingredients, and toss gently.

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 39%
  • Fat: 9.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 25g
  • Carbohydrate: 7.6g
  • Fiber: 1.1g
  • Cholesterol: 59mg
  • Iron: 2.8mg
  • Sodium: 407mg
  • Calcium: 17mg

Go to full version of

Yam Nuea Yang (Spicy Beef Salad) recipe