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Recipe for :

Yam Nua - Thai Beef Salad

This recipe has been published with the permission of the Blue Elephant Cooking School in Bangkok, Thailand. This is an example of the type of dish you can learn to cook at the School.

Located in the heart of Bangkok, the Blue Elephant Cooking School is housed in a dazzling century old mansion where you can discover and experience the culinary wonders of Royal Thai Cuisine.

The Blue Elephant Cooking School has fully equipped facilities offering you the chance to put your hand to practicing Thai Cuisine. A typical day commences with a visit to the morning market. Accompanied by your instructor, you will learn to select and buy Thai ingredients for your personal cooking lesson. Classes are followed by a meal in the delightful Blue Elephant restaurant where you sample your own cooking as well as additional Thai dishes.

A spicy, lemony dressing gives a kick to this easily prepared salad. Serve it either as a component of a complete Thai meal or by itself as an original starters.


150g / 5 1/4 oz grilled steak, cut into thin slices
60g / 2 oz cucumber, quartered lengthways, deseeded and thinly sliced
60g / 2 oz cherry tomatoes, halved
60g / 2 oz red onion, thinly sliced
1 spring onion (scallion), sliced into short lengths
1 tsp fresh chopped coriander
1 tsp fresh chopped Thai parsley (optional)

For the dressing:
2 bird’s eye chillies
1 red chilli
2 cloves garlic, peeled
2 1\2 tbsp lemon juice
1 1\2 tbsp fish sauce
1 1\2 tsp sugar

For the garnish:
green salad leaves
fresh coriander leaves for sprinkling
carved red radish flower (optional)


  • To make the dressing, pound the chillies and garlic together in a mortar, then mix with all the remaining dressing ingredients in a salad bowl.
  • Add the beef and remaining ingredients and toss lightly.
  • Transfer to a serving dish lined with salad leaves, sprinkle over the coriander leaves and garnish with the carved radish flower.

Serves 1

© Blue Elephant Cooking School