Yam Neua Grilled Beef Salad Recipes

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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

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

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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