Recipe: Yam Neua (Thai Beef Salad)

YAM NEUA (THAI BEEF SALAD)

FOR THE BEEF:
1 1/2 pounds beef tenderloin, room temperature
1/4 cup chopped fresh coriander (cilantro)
2 tablespoons chopped fresh mint
1 jalapeno pepper, minced
FOR THE DRESSING:
1/4 cup fresh lime juice
3 garlic cloves, crushed
2 tablespoons nam pla (fish sauce)
2 tablespoons palm sugar (or brown sugar)
FOR THE SALAD:
1 leaf lettuce head
2 tomato, thinly sliced
1 small cucumber, sliced
1 small red onion, thinly sliced
TO SERVE:
fresh ground black pepper
1 lime, sliced in thin wedges

TO PREPARE THE BEEF:
Preheat oven to 500 degrees F.

Set beef in small baking dish and roast for 20 minutes, until rare. Let cool for 30 min, then refrigerate until cold, about 1 hour.

Slice cold beef against grain into 1/4x1/4-inch pieces.

In a large bowl, combine meat strips, coriander, mint, and jalapeno; toss and set aside.

TO MAKE THE DRESSING:
In a small bowl, combine lime juice, garlic, nam pla, palm sugar; mix well. Pour this dressing over the meat and toss to coat; set aside.

TO MAKE THE SALAD:
Cover a large platter with lettuce leaves. Arrange the tomatoes around the outside, overlapping the slices, as necessary. Arrange cucumber slices inside the tomatoes, then the onion slices inside those. Remove the meat from the dressing and mound in the center of the platter. Pour any dressing that remains over the meat. Cover with a damp towel and refrigerate until chilled, at least 1 hour and up to 4 hours.

TO SERVE:
Sprinkle with black pepper, and garnish with lime wedges.

Servings: 6
Adapted from unknown source