Yam neua (thai beef salad)

6 Servings

Ingredients

QuantityIngredient
1Beef tenderloin; room temp.
Fresh lime juice
Fresh corriander; chopped
1Leaf lettuce head
2Ns Fresh mint; chopped
2Tomato; thinly sliced
1Jalapeno pepper; minced
1Small red onion; thin sliced
3Garlic cloves; crushed
1Small cucumber
2N Nam Pla (fish sauce)
Fresh ground black pepper
2N Palm (brown) sugar
1Lime; thin wedges

Directions

Preheat oven to 500F. Set beef in small baking dish and roast for 20 min. until rare. Let cool for 30 min, then refridgerate until cold, approx. 2 hr Slice against grain into ¼ in. by ¼ in pieces. 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 hr and up to 4 hrs. Before serving, sprinkle with black pepper, and garnish with lime wedges. Preparation Time: 0:00