Thai Beef Salad - Yam Nua

Thai Beef Salad - Yam Nua

Ingredient
Make 1 serving

  • For the dressing
  • 2 bird’s eye chillies
  • 1 red chilli
  • 2 cloves garlic, peeled
  • 21¼2tbsp lemon juice
  • 11¼2tbsp fish sauce
  • 1¼2tsp sugar
  • 150g/51¼2oz grilled steak, cut into thin slices
  • 60g/2oz cucumber, quartered lengthways, deseeded and thinly sliced
  • 60g/2oz cherry tomatoes, halved
  • 60g/2oz red onion, thinly sliced
  • 1 spring onion (scallion), sliced into short lengths
  • 1tsp fresh chopped coriander
  • 1tsp fresh chopped Thai parsley (optional)

FOR THE GARNISH

  • green salad leaves
  • fresh coriander leaves for sprinkling
  • carved red radish flower (optional)

To make the dressing, pound the chillies and garlic together in a mortar, then mix with all the remaining dressing ingredients in a salad bowl.

Add the beef and remaining ingredients and toss lightly. Transfer to a serving dish lined with salad leaves, sprinkle over the coriander leaves and garnish with the carved radish flower.

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    80 gms Straw Mushrooms, Quartered
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    3 tbs Lime Juice
    3 pcs Bird Chillies, Crushed
    400 gms Coconut Milk

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