Thai Beef Salad - Yum Nue
This is a popular Thai appetizer that I order often in Thai restaurants. Many times I can make this salad
into a one dish meal that needs no other courses since it is so delicious and filling.
For the beef marinade paste:
¼ cup chopped coriander root
4 cloves fresh garlic, peeled and chopped fine
¼ teaspoon ground black pepper
1 pound beef; the cut can be flank steak or top sirloin
For the salad:
4 Serrano chilies, stem removed and chopped, or use dried crushed red pepper to taste
1 medium cucumber, peeled and sliced into 1/8 inch half moon slices
1 medium red onion, peeled and sliced paper thin vertically
1 head lettuce, iceberg or romaine are good choices, shredded into 1 inch salad pieces
For the dressing:
¼ cup plus 2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce (I use Three Crabs brand)
2 teaspoons sugar
For the garnish:
1 bunch green onions, sliced on an angle about 1/8 inch thick
1 cup cilantro leaves, chopped coarsely
Prepare all the above ingredients ahead of time so that you can cook the beef at the last moment and serve
the beef on the salad while the beef is still hot.
Use either a mortar and pestle or a blender to grind the coriander root, garlic and black pepper to a coarse
consistency. Use a little water to get things going if you are using a blender. Spread this paste over the beef and
marinate it for at least an hour or so, or else overnight.
For the dressing, just mix the fresh lime juice, fish sauce and sugar and set aside.
Cook the beef on a grill or broiler to desired doneness. It only takes a few minutes to cook it to medium
rare, which is how I like it. Slice the beef across the grain into London Broil–like strips about 1/8 inch thick and 1-
2 inches long.
Spread the lettuce on a serving platter and arrange all of the other salad ingredients over the lettuce. Then
pour the dressing over everything, top with the green onion and cilantro as a garnish and enjoy!