Title: Yam Neua (Thai Beef Salad)
Categories: Ethnic
Yield: 6 Servings
| 1 | | Beef tenderloin; room temp. |
| | | Fresh lime juice |
| | | Fresh corriander; chopped |
| 1 | | Leaf lettuce head |
| 2 | | Ns 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 | | N Nam Pla (fish sauce) |
| | | Fresh ground black pepper |
| 2 | | N Palm (brown) sugar |
| 1 | | Lime; thin wedges |
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 0.25 in. by 0.25 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