Written on: January 9, 2013
Even on a hot and steamy evening this Thai Beef Salad (Yam Neua) provides the perfect end to a steamy day. This recipe is one I adapted from Mogens Bay Esbensen's "Thai Cuisine," a fabulous Thai cookbook I acquired back in the days (circa 1990) when Darley Street Thai was in Darley Street and Cloudy Bay Sauvignon Blanc became my favourite wine.
For a real treat on a balmy summer's evening, give this one a run!
My favourite way of cooking the beef is on the BBQ grill. 5 minutes top, bottom, each side (total 20mins). Turn off the BBQ and let sit for a few minutes. Don't overcook. Alternatively, 30 minutes at 200 ͦ in the fan forced.
Place the coriander leaves, garlic, tamari, lime juice, fish sauce and palm suger in the food processor and blend.
Slice the cooled beef thinly and toss in the marinade with half the mint leaves.
Arrange the lettuce leaves on a platter and combine with tomatoes, shallots, chillis and remaining mint. If using Chilli Jam, just add to the marinade.
Serve with boiled rice. And Cloudy Bay if you have some on hand!