Yam Nuea - Thai Beef Salad

"A quick, easy and very tasty Thai dish. Adopted 9/06 (Mean Chef)"
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Raven03 photo by Raven03
Ready In:
30mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Prepare grill (or preheat broiler).
  • Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
  • Rub both sides of each piece with black pepper, pressing it into meat.
  • Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
  • (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
  • If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
  • But beef across grain into very thin slices.
  • In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
  • Add beef, shallots, scallions, coriander, and mint and toss will.
  • Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
  • Arrange cucumber around edge of a platter and mound beef salad in center.
  • Garnish beef with coriander sprig and serve with rice.

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Reviews

  1. Very tasty and authentically thai. I used soy sauce in place of the fish sauce (kosher restriction) which probably affected the overall taste a little, but not much. I served the salad over cold asian noodles and everyone enjoyed it. Thanks Mean.
     
  2. Thai food is always a balance of hot, sour sweet and salty. It took 5 teaspoons of sugar to find that balance. I added in tomatoes and carrot and mixed all ingredients together through the dressing. We ate this over cold Aisan noodles and really enjoyed it once I upped that sugar. Heat was a perfect level for us.
     
  3. I didn't have to make this recipe to know how good it is. This is the most authentic Yam Nuea that I have come across in a long time. The ingredients are exactly the ones that my Thai Stepmother gave to me.
     
  4. Very good but I used salad greens instead of the coriander leaves (but used about 2 cups) and skipped the rice. I used one serrano pepper and thought it was too spicy for my taste, next time I'll skip the chili pepper all together and think we'll enjoy it a lot more. Thanks for sharing!
     
  5. I love the combination of flavors in this. Had it over rice. It was made too spicy for my tastes though and I think I will like it much better if made more mild in the heat department next time so the ingredients aren't having to fist-fight the spiciness. :)
     
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Tweaks

  1. Very good but I used salad greens instead of the coriander leaves (but used about 2 cups) and skipped the rice. I used one serrano pepper and thought it was too spicy for my taste, next time I'll skip the chili pepper all together and think we'll enjoy it a lot more. Thanks for sharing!
     
  2. Very tasty and authentically thai. I used soy sauce in place of the fish sauce (kosher restriction) which probably affected the overall taste a little, but not much. I served the salad over cold asian noodles and everyone enjoyed it. Thanks Mean.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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