Ingredients for Yam Nuea Thai Beef Salad
- 1 pound beef tenderloin
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2-3 Thai red chilies, finely chopped
- 1/4 cup thinly sliced shallots
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro and 1 sprig for garnish
- 1/4 cup chopped fresh mint
- 1 seedless cucumber
- Steamed jasmine rice (for serving)
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How to Make Yam Nuea Thai Beef Salad
- Prepare your grill for medium-high heat.
- Halve a 1-pound beef tenderloin horizontally to create 2 approximately 1-inch-thick pieces.
- Generously rub both sides of each beef piece with 1 teaspoon of freshly ground black pepper, pressing it firmly into the meat.
- Grill the beef on an oiled rack, positioned 5-6 inches above the heat source. Grill for 5-8 minutes per side, or until desired doneness is reached (approximately 5-8 minutes per side for medium-rare).
- Transfer the beef to a cutting board and let it cool completely for at least 30 minutes. For optimal slicing, chill the loosely wrapped beef in the refrigerator for at least 2 hours, or up to 1 day.
- Once cooled, thinly slice the beef against the grain.
- In a large bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon granulated sugar, and 2-3 Thai red chilies, finely chopped (adjust to your spice preference).
- Add the sliced beef, 1/4 cup thinly sliced shallots, 2 scallions (thinly sliced), 1/4 cup chopped cilantro, and 1/4 cup chopped fresh mint to the bowl. Gently toss to combine.
- Score a cucumber lengthwise with the tines of a fork, then cut it crosswise into thin slices.
- Arrange the cucumber slices around the edge of a serving platter. Mound the beef salad in the center.
- Garnish with a fresh cilantro sprig and serve immediately with steamed jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
29g
Fat
83g
Carbs
7g
