Yam Neua - Thai Beef Salad

Here we are at week 14 of our salad exploration. Maria transported us to Thailand with this amazing recipe. I've had beef salads at many different Thai restaurants so it is great to have a recipe under my belt to use. This version was given to Maria by her niece Isabel who for many years assisted her Thai mom in Atlanta-area restaurants.

All I can say is that I LOVE Isabel for sharing and if she wishes to share any more of her recipes I'd be happy to have a go of them.

I grilled the sirloin between thunderstorms on Friday and this salad made a great addition to our Thai feast. We also had fresh spring rolls and the Spicy Ground Chicken and Rice Noodles that I clogged about on Friday. MMMMMM I do believe that Thai food is my favourite 'international' cuisine. For years it was Italian but I've moved on to the fresh taste and delicious taste contrasts of thai (although don't get me wrong - if someone places a well-made Italian Italian dish in front of me purring will still occur).

I followed Maria's recipe as printed with a few modifications - I added 1/2 cup of thai basil leaves because the basil in our garden is out of control right now. I also added some mint for the same reason. I added some thinly sliced carrots for presentation (and additional 'crunch'). You'll notice, as well, that my steak is NOT grilled medium to well - I don't think that my grill has that setting on it *smile*.

Maria reminded us to check the seasonings: there should be a balance of hot, sour, and salt. To adjust seasonings in Thai food follow these rough guidelines . . . if it is too sweet add more fish sauce . . . too salty add more sugar . . . not tangy enough - add more lime juice . . . not hot enough - add more chili.

Guess what I forgot? I should have added more chillies!

Of well, it was an amazing salad nonetheless.

Thanks for the treat Maria!

Enjoy, y'all.

Yam Neua - Thai Beef Salad

1 lb tender beef steak, such as top sirloin.
1/2 red onion thinly sliced
1 tomato, cut into wedges
1 cucumber, peeled, cut lengthwise in half and thinly sliced
1-2 Thai bird’s-eye chilies or according to taste (I use 1-2 serrano chilies)
1/4 cup Thai fish sauce
1/4 cup lime juice
2 - 3 garlic cloves, minced
1/2  cup cilantro leaves, roughly chopped
1/4  cup chopped scallions

Grill beef until medium to well-done. Slice thinly on the bias and set aside. Combine all the salad ingredients and add the sliced beef. Make the sauce by mixing together all the ingredients and toss with the salad.
 
Serve over a bed of green lettuce (e.g. Romaine) whole or chopped, or place individual servings over a large lettuce leaf.
 
Variations -  Mint and sliced shallots can be added to the salad. Grilled shrimp or calamari may be substituted for the beef. Instead of lettuce, the salad may be served with a wedge of fresh cabbage. Palm sugar (or any other sugar) may be added for a slight touch of sweetness.

Comments

[nancyhol]

Your salad looks great! I think the carrots brighten up the color palette.

[JDeQ]

Thanks nancy - I liked the crunch that they added as well.

[María I.]

I’m coming awfully late to comment on your salad but as the saying goes, better late than never. I’m thrilled to read that you liked the beef salad. Thai recipes are quick and easy to make and put together and with little clean up.

I also love Thai food and feel extremely lucky to have a SIL and niece that are very talented in this cuisine. Candi generously shared a recipe for Thai Glass Noodle Salad that has more or less the same ingredients (except for the glass noodles). I think you’d also like this salad. I’ll be posting the recipe with photo this Sunday when I blog on all the salads I’ve missed while on vacation.

p.s. I guess I should have said to grill the meat according individual taste. For this salad medium is fine for me since the lemon will sort of take away a bit of the raw meat taste.

[JDeQ]

There is a raw meat taste - who knew? *smile* For me the more raw . . . the better! LOL