Text Size: Small Medium Large

Thai Beef Citrus Salad (Yum Goong)

Thai Beef Citrus Salad (Yum Goong)

Chef Manola Sidara

East West Grille, West Hartford, CT


  • 1 Lb Top Round steak, grilled and cult into thin strips
  • 1 cup cut grapefruit or pammelos and orange
  • 1 cup orange juice
  • Fish oil
  • 1 whole lemon or lime juice
  • 1 ½ Tbsp. Thai chili paste
  • 1 Tbsp fish sauce (Nuoc Mam) or 1 Tbsp salt
  • ½ cup red and green bell pepper (slices)
  • ½ cup sliced cucumber
  • ½ cup sliced tomato
  • ¼ cup red onion (sliced)
  • ¼ cup mint leaves
  • ¼ cup cilantro leaves
  • 3 cups lettuce or mixed greens


Blend in O.J., Thai chili paste, squeezed lemon juice and fish sauce together in a large bowl
Add cooked and cooled beef, add citrus wedges, stirring it together.
Finally, add mint leaves, cilantro leaves, cucumber, onion, tomato and bell peppers.  Mix, stir and serve on bed of lettuce or mixed greens.
Serves: 4


Recommended wine/beer for Thai Beef Citrus Salad (Yum Goong):

Trimbach 2004 Gewurztraminer [Alsace, France]

There is an old stand-by for Asian cuisine that is absolutely fail-safe! I see no reason to depart from its use with these dishes from the East West Grille. It is the spicy, aromatic variety called Gewurztraminer. The Trimbach family has been cultivating this grape for the better part of thirteen generations. I think we can safely infer that they have learned to master the variety. Though their version is a tad drier than most, it retains the lushness of texture and the broad range of fruit flavors on which its fame rests. Lime juice and paprika, mint and cilantro, grapefruit and chilies are all tamed by the soothing litchi-like flavors of Gewurztraminer.