Yam nua (spicy Thai beef salad)

A refreshing Thai salad: beef seared pink, with a tangy, fish sauce-based spicy dressing, plenty of mint, coriander and lemongrass. A light lunch or bar snack in Thailand.

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Method

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1. Rub the beef with salt and pepper, and let rest at room temperature for 15 minutes. ⏱ Timer: 15 min
2. Heat a pan or griddle pan over high heat until very hot, brush with a little oil, and fry the beef for 3-4 minutes per side, so it stays pink inside. Rest on a board for 5 minutes. ⏱ Timer: 3 min
3. Meanwhile, mix the dressing: the lime juice, fish sauce, palm sugar, chilli and garlic, until the sugar dissolves.
4. In a bowl, toss together the red onion, cucumber, tomato, lemongrass and spring onion.
5. Slice the beef thinly against the grain, and add to the vegetables along with its juices.
6. Pour over the dressing, add the mint and coriander leaves, and toss gently. Serve immediately on lettuce leaves, with rice or on its own.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Rest the meat after cooking, otherwise the juices will run out and the salad will get watery.
• Best grilled: the smoky flavour goes well with the sour dressing.
• Also comes together quickly from leftover roast beef.

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