THAI BEEF SALAD (YAM NEUA)

THAI BEEF SALAD (YAM NEUA) image

Yield 8 Servings

Number Of Ingredients 34

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For the Steak
1 ½ LB Flank Steak
Peanut Oil, Fine Sea Salt & freshly ground Black Pepper
1 Cup Low Sodium Fat Free Beef Stock
6 TBS Fresh Lime Juice
4 TBS Fish Sauce (Nam Pla)
2 tsp Brown Sugar
½ Cup Thinly Sliced Shallots
Accompaniments
8 Scallions sliced diagonally into ½ " pieces
½ Cup Mint leaves, torn
½ Cup Cilantro Leaves
½ Cup Blanched Bean Sprouts
1 5oz bag of Spring Lettuce mix
Lime Wedges for garnish
Crushed peanuts for garnish
Drizzle of Sesame Oil (Optional)
12 Grape Tomatoes, halved
1 Makrud (Kaffir) Lime leaf, finely sliced (chiffonade)
Pickled Cucumber
2 Hot House or 1 English Cucumber sliced ¼ thick
1 Carrot, peeled and julienned into 1" sticks.
¼ cup Rice (or other 5% acidity) vinegar
2 TBS lime juice
1 TBS Sugar
2 TBS water
2 tsp salt
Table Sauce
5 Cloves of garlic minced
2 TBS lime juice
2 TBS fish sauce
2 TBS water
2 tsp Brown Sugar
5 Thai Bird chilies, sliced

Steps:

Prepare Cucumbers Heat vinegar, lime juice, sugar, salt and water to dissolve. Remove from heat and add cucumber and carrot. Refrigerate until ready to use. Make Table Sauce Combine all ingredients in a bowl. Stir and taste after 10 mins to adjust flavors, adding more of each ingredient as desired. Grill Steak Rub steak with oil and liberally sprinkle with salt & pepper. Direct grill over high heat to sear, about 3 mins, turn and grill another 2 mins. Meat should be rare. Remove from grill, tent with foil and let rest while assembling remaining ingredients, about 20 mins. Arrange Accompaniments Toss all ingredients except tomatoes in a large bow and spread over serving platter. To finish Bring stock, lime juice, fish sauce and sugar to a boil in a large stock pot. Remove heat. Add shallots. Slice steak into thin strips at a 45 degree angle across grain. Add any accumulated juices to stock pot. Using tongs, quickly dunk the meat, in batches, into the stock and then add to the platter. Strain cucumbers and carrots and arrange on platter. Dot with tomatoes. Drizzle remaining stock liquid over platter. Sprinkle over peanuts, sesame oil if using and lime leaf shreds. Serve passing Lime wedges and Table Sauce to spike up the flavors.