Yam Neua Grilled Beef Salad Recipes

YAM NEUA

Yam Neua image

Categories Salad Backyard BBQ Lime Mint Beef Tenderloin Cucumber Hot Pepper Grill Grill/Barbecue Cilantro Gourmet

Yield Serves 6 as part of a rice based meal

Number Of Ingredients 13

Ingredients

1 pound center cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly slices shallots (about 2 large)
4 scallions, cut into 1/2-inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber
Garnish: fresh coriander sprigs
Accompaniment:Thai Sticky Rice or Thai Jasmine Rice

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. 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.

YAM NUEA - THAI BEEF SALAD

Yam Nuea - Thai Beef Salad image

Make and share this Yam Nuea - Thai Beef Salad recipe from Food.com.

Provided by SharleneW

Categories Meat

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb center cut beef tenderloin
1/2 teaspoon fresh ground black pepper
5 tablespoons fresh lime juice, to taste
2 tablespoons asian fish sauce, to taste
1/2 teaspoon sugar, to taste, if desired
2 small Thai red chili peppers (or serrano) or 2 small Thai green chili, minced (or serrano)
1/2 cup thinly slices shallot (about 2 large)
4 scallions, cut into 1/2 inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber

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.

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