Thai Beef Salad Yum Nuea Recipes

Steps:

• 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.

Steps:

• Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
• Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
• Whisk together to combine and set aside.
• To cook the steak, heat oil in a skillet over medium high heat.
• Sear the steak on one side and continue to cook 5-6 minutes.
• Turn over steak and cook for another 5 minutes or until medium rare or medium.
• Remove from heat and let stand on cutting board for 5 minutes.
• After meat has rested, slice steak very thinly.
• In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
• Pour the dressing on top and toss gently.
• Line a serving platter with romaine leaves and pile beef salad on top.
• Serve with rice if desired.

Steps:

• After cooking the steak, allow to cool and cut into thin slices.
• Pound or crush the garlic with the cilantro and stalks, pepper and palm sugar. Stir in the Golden Mountain sauce, lime juice, and fish sauce until smooth. Peel the shallots and slice very thinly. Using the tender, white portion of the lemon grass, slice very thinly. Peel the cucumber, score lengthwise with a fork, and slice thinly. Cut in half if the slices are large.
• Combine all ingredients, and toss lightly. If you prefer a spicy salad, seed and slice 2 or 3 red chilies and add to mixture.

Steps:

• 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.

Steps:

• Grill or broil flank steak.
• Slice into thin bite size pieces.
• Chill.
• Combine lime juice, fish sauce, minced red chili peppers, and garlic in a large bowl and mix well.
• Add red onion, cucumber, cilantro, scallions and chilled steak.
• Toss together well and serve over torn lettuce.