Yam Nuea Thai Beef Salad

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A quick, easy and very tasty thai dish. adopted 9/06 (mean chef)

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Steps

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Prepare grill.

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Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.

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Rub both sides of each piece with black pepper , pressing it into meat.

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Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.

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Transfer beef to a cutting board and cool 30 minutes.

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If desired , chill beef , loosely wrapped , at least 2 hours and up to 1 day to facilitate thin slicing.

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But beef across grain into very thin slices.

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In a large bowl stir together lime juice , fish sauce , sugar , and chilies until combined will.

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Add beef , shallots , scallions , coriander , and mint and toss will.

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Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.

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Arrange cucumber around edge of a platter and mound beef salad in center.

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Garnish beef with coriander sprig and serve with rice.

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Ingredients

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beef tenderloin, fresh ground black pepper, fresh lime juice, fish sauce, sugar, thai red chili peppers, shallot, scallions, fresh coriander leaves, fresh mint leaves, seedless cucumber