Frank's Recipes! Thai Beef Salad (Yum Nua)

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Thai Beef Salad (Yum Nua)

1/4 cup finely chopped coriander root
2 tbspns finely chopped garlic
1/4 teaspoon ground black pepper
1-1/2 teaspoon salt
1 lb flank steak

4 Serrano chilies
1 medium cucumber
1 cup very thin sliced red onion
1 head Romaine or Iceberg lettuce

3 oz lime juice
1 tbspn fish sauce (nam pla)
2 teaspoon granulated sugar

1 bunch green onions, white and green parts
1 cup coarse chopped cilantro

Pound or grind the coriander root, garlic, pepper and salt to a coarse paste in a mortar or blender. If using a blender,add just enough water to aid in the grinding. Spread the paste evenly over the beef, cover and refrigerate overnight (or 1 hour at room temperature).

Grill or broil the beef to the doneness you prefer, then slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Set it aside.

Remove the stems, but not the seeds from the chilies and chop the chilies finely. Peel the cucumber and slice it diagonally into pieces 1/8" thick. Slice the lettuce into pieces about 1" wide.

Mix the lime juice, fish sauce and sugar in a small bowl, stirring until the sugar's dissolved.

Place the lettuce on a serving bowl and arrange the other ingredients over it. Pour the lime juice mixture over the salad.

Slice the green onions diagonally into pieces about 1/8" thick and garnish the salad with them and the cilantro.

Serves 6 to 8.