Yum Nua (Thai Beef Salad)

Serves 1 hungry adult or 1 adult and 1 child

Equipment

• Induction cooktop
• Frying pan
• Foil
• Container for salad
• Container for dressing
• Cutting board

Ingredients

• 125g beef sirloin (room temperature)
• 2 tsp soy sauce
• Black pepper, 2 pinches
• 1 small cucumber
• Handful of cherry tomatoes
• 1 eschallot (banana shallot/golden shallot)
• ½ green shallot (scallion/spring onion)
• 6 big mint leaves
• 2 coriander sprigs
• 1 cup mixed lettuce leaves
• Handful peanuts

Dressing

• 1 tbsp fish sauce
• Coriander stem
• ½ tbsp palm sugar
• ½ lime
• ½ fresh red chilli
• ½ small garlic clove
• Salt and pepper

Method

Coat beef in soy sauce and pepper and set aside.

Deseed and slice cucumber – into container.

Halve tomatoes – into container.

Finely dice or slice shallot – into container.

Tear mint and coriander leaves – into container.

Tear lettuce leaves – into container.

Slice shallot diagonally for garnish.

Finely chop peanuts and set aside for garnish.

Finely mince chilli.  Finely mince coriander stem.  Finely mince garlic.  (Method – chop all finely then grind against the board with the side of your knife using a bit of salt as a grinding agent).

Put fish sauce and palm sugar into small container and mix until dissolved.  Add lime and chilli to taste.  Adjust as required and season. 

Rub a bit of oil on the steak and add salt.  Panfry steak (or you can bbq it).  Cook to medium rare (2 mins on each side for a 2cm steak – 52 degree internal temp), or your desired doneness.  Rest for 5 minutes in the middle of the cutting board under foil.

Dress salad and adjust for seasoning and dressing quantity.

Slice steak thinly across the grain.  Season, top salad with steak and chopped peanuts and serve.