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Yam Neua (Thai Beef Salad)
1 1/2 pounds beef tenderloin, room temp.
1/4 cup fresh lime juice
1/4 cup fresh corriander, chopped
1 leaf lettuce head
2 tablespoons fresh mint, chopped
2 tomato, thinly sliced
1 jalapeno pepper, minced
1 small red onion, thin sliced
3 garlic cloves, crushed
1 small cucumber
2 tablespoons nam pla (fish sauce)
fresh ground black pepper
2 tablespoons palm (brown) sugar
1 lime, thin wedges
Preheat oven to 500F. Set beef in small baking dish and roast for
20 minutes until rare. Let cool for 30 min, then refridgerate until
cold, approx. 2 hours.
Slice beef against grain into 1/4 in. by 1/2 in. strips.
In a large bowl, combine meat strips, corriander, mint, jalapeno
and toss.
In a small bowl, combine garlic, nam pla, palm sugar, and lime
juice - mix well. Pour this dressing over the meat and toss to
coat.
Cover a large platter with lettuce leaves. Arrange the tomatoes
around the outside, overlapping the slices, as necessary. Arrange
cucumber slices inside the tomatoes, then the onion slices inside
those.
Remove the meat from the dressing and mound in the center of the
platter.
Pour any dressing that remains over the meat. Cover with a damp
towel and refrigerate until chilled, at least 1 hour and up to 4
hours.
Before serving, sprinkle with black pepper, and garnish with lime
wedges.
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Thai Beef Salad 06