THAI STEAK SALAD (YUM NUA)

2 Tbsp vegetable oil
1/4 onion, thinly sliced
1 to 2 limes
2 tablespoon fish sauce
10 sprigs cilantro
1/2 lb beef
2 sprigs spearmint (optional)
1 teaspoon nam prig pow (optional - mixture of tamarind paste, shallots, garlic, shrimp paste, dry chili pepper, salt, and sugar)
1/2 teaspoon ground dried chili pepper (optional)

If the beef is not cooked, broil or grill it until medium rare. Slice the steak against the grain into very thin slices.

The amount of onion that you should add should be equal to the amount of meat. Mince most of the cilantro and the mint, but set aside a few sprigs of cilantro and mint for a garnish.

Put the beef, onion, cilantro, mint, fish sauce, chili pepper and nam prik pow in a bowl and mix together. Add 3/4 of a lime and taste. Depending on how sour and how juicy your lime is, you might need more. If you need more lime, keep adding just a little. This dish should taste a little hot, and well balanced between the lime and the fish sauce.

Serve warm or cold.

Source: dave