Yam Nuea - Thai Beef Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 prepare grill (or preheat broiler).
• 2 halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
• 3 rub both sides of each piece with black pepper, pressing it into meat.
• 4 grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
• 5 (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).
• 6 if desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
• 7 but beef across grain into very thin slices.
• 8 in a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• 9 add beef, shallots, scallions, coriander, and mint and toss will.
• 10 score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• 11 arrange cucumber around edge of a platter and mound beef salad in center.
• 12 garnish beef with coriander sprig and serve with rice.