Yam Nuea - Thai Beef Salad

Recipe by SharleneW
READY IN: 30mins




  • 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.