Thai Beef Salad "yum Nuea"
Ready In: 1 hr 5 mins
Serves: 4
Yields: 4
Ingredients
- 1 lb steak, I prefer Rib Eye
- 1⁄4 cup fresh lime juice
- 3 tablespoons fish sauce
- 6 shallots, sliced thin
- handful of chopped cilantro
- handful chopped green onion
- handful chopped mint, no stems
- 1⁄4 cup sliced cucumber, thin
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 6 -12 sliced thai bird chili peppers
Directions
- 1. Rub steak with a little olive oil, salt & pepper. If steak was refrigerated, let sit 20 mins before putting on the grill. Pre-heat grill. Grill on high heat 7 mins per side with top open. Transfer to plate and cover w/ foil.
- 2. Mix together cilantro, green onions, mint, shallots, cucumbers, sesame oil, chili oil, thai peppers, lime juice,and fish sauce.
- 3. After letting meat sit for at least 15 minutes, slice thin. It should be rare.
- 4. Mix with salad ingredients.
- 5. Serve with rice.
- 6. These peppers are hot. I'd suggest trying 5 or 6 the first time you make it so it doesn't ruin the meal for you. You must use these small bird peppers. Subsitutes don't work nearly as well.
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