Thai Beef Salad (Yum Nua)

Instructions

1. 1

   Season the beef with salt and pepper. Heat vegetable oil in a grill pan or skillet over high heat.

2. 2

   Sear the beef for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. Remove and let rest for 5 minutes.

3. 3

   While the beef rests, prepare the dressing: In a mortar and pestle (or food processor), pound together garlic and Thai chilies into a paste.

4. 4

   Add palm sugar to the chili-garlic mixture and pound until dissolved. Stir in fish sauce and lime juice until well combined.

5. 5

   Slice the cucumber into half-moons and halve the cherry tomatoes. Thinly slice the red onion.

6. 6

   Slice the rested beef against the grain into thin strips, approximately 1/4 inch thick.

7. 7

   In a large mixing bowl, combine the sliced beef with half of the dressing, tossing to coat evenly.

8. 8

   Add cucumber, tomatoes, red onion, mint, cilantro, and Thai basil to the beef. Toss gently to combine.

9. 9

   Arrange the mixed salad greens on a serving platter. Top with the beef mixture.

10. 10

    Drizzle the remaining dressing over the salad and serve immediately.