Thai cuisine · Salads & Mezze

Yam Nuea Yang

Briefly grilled beef sliced pink and tossed warm with cucumber, tomatoes, and a lime dressing.

Ingredients · for 4 servings

• 500 g beef (rump or roast beef)
• 1 cucumber
• 150 g cherry tomatoes
• 2 shallots
• 3 Thai chilies
• 4 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch coriander
• 1 bunch mint
• 2 spring onions
• 1 tbsp vegetable oil

Instructions

1. Take the beef out of the fridge 30 min. before cooking, pat dry, rub with the oil, and salt all over.
2. Heat a heavy pan or the grill until very hot and cook the meat for 3–4 min. per side, until a dark crust forms and the center still gives noticeably to pressure.
3. Let the meat rest on a board for 8 min. so the juices redistribute, and catch the escaping juice for the dressing.
4. Stir palm sugar with lime juice, fish sauce, the finely chopped chilies, and the collected pan juice until smooth.
5. Slice the cucumber into thin half-moons, halve the cherry tomatoes, cut the shallots into fine rings, and mix everything with the dressing.
6. Cut the meat against the grain into 5 mm thin slices, fold in while still warm, and serve immediately sprinkled with coriander, mint, and spring onion rings.