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LOCATION: Recipes >> Asian >> Thai Beef Salad 02

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Thai Beef Salad (Yam Neua)

6 lettuce leaves (Bibb, Boston, leaf, etc.)
8 mint leaves, torn
8 coriander leaves
1 stalk lemon grass, minced (only the tender bottom 2/3)
1/2 pound lean beef tenderloin, roasted rare, sliced into 2" x 1/2" strips
1 red onion, finely sliced into rings
6 citrus leaves, torn

5 cloves garlic
5 green serrano chilles, seeded
1 tablespoon fish sauce (Nam Pla)
2 tablespoons lime juice
2 teaspoons granulated sugar

2 tablespoons dried onion flakes, fried
1 teaspoon dried red chilli flakes, crushed

Arrange lettuce to cover a platter. Sprinkle with mint and coriander.
Top this with the lemon grass. Evenly lay the cooked beef pieces
on. Cover with onion slices and citrus leaves. Pound the garlic
and chiles together with a mortar and pestle. Add the fish sauce,
lime juice, sugar and stir in the mortar until evenly mixed. Pour
this dressing over the beef. Sprinkle with the onion and chili
garnish. Refrigerate and serve.

For fried onion flakes: Take commercial dried onion flakes. Heat
a little oil in a pan and pour in the flakes. Shake the pan well
as they start to brown. Remove them quickly. This stores well in
an airtight jar without refrigeration.


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