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Thai: Yam Neua (Thai Beef Salad)

Source of Recipe


Temple of Thai



List of Ingredients



• 1 pound decent quality steak (sirloin or other)
  
• 2 large cloves garlic, sliced crosswise very thin
  
• 10 (or more) fresh hot Thai chile peppers (prik kee noo), sliced crosswise very thin (or substitute jalapeño or serranos)
  
• 5 Tbsp Thai fish sauce (Gold Boy brand is recommended)
  
• 5 Tbsp fresh-squeezed lime juice (1 medium-size lime)
  
• 1 Tbsp sugar
  
• ½ hothouse cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
  
• 2 to 3 shallots, sliced crosswise very thin
  
• 1 head Bibb or Boston; or 1 heart of romaine lettuce
  
• 3 or 4 sprigs of cilantro, stems removed
  
• 12 sprigs fresh mint (optional); remove leaves and discard stems
  






Instructions



1. Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approximately 2 inches across and 1/8-inch thick.
   
   
2. Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce, if desired.
   
   
3. Make a bed of lettuce on a serving plate. Place the beef on top. Garnish with cilantro and mint.
   
   Serves 2 to 3 as an appetizer, or as part of a meal.