Thai Beef Salad (Yam Neua)

1. 1

   Prepare Cucumbers

2. 2

   Heat vinegar, lime juice, sugar, salt and water to dissolve. Remove from heat and add cucumber and carrot. Refrigerate until ready to use.

3. 3

   Make Table Sauce

4. 4

   Combine all ingredients in a bowl. Stir and taste after 10 mins to adjust flavors, adding more of each ingredient as desired.

5. 5

   Grill Steak

6. 6

   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.

7. 7

   Arrange Accompaniments

8. 8

   Toss all ingredients except tomatoes in a large bow and spread over serving platter.

9. 9

   To finish

10. 10

    Bring stock, lime juice, fish sauce and sugar to a boil in a large stock pot. Remove heat. Add shallots.

11. 11

    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.

12. 12

    Serve passing Lime wedges and Table Sauce to spike up the flavors.

No additional tips available.