Thai beef salad (yam neua)

First, let me say that I’m so happy B. has joined me on the blog, since I haven’t posted anything in over a month, due to a faulty digital camera. Since I think recipes are pretty dull without photos, I haven’t felt inspired to post much. But Betsy convinced me to post my most recent dish, a Thai beef salad, even without a photo. The dish is very good as leftovers—if fact, possibly better, as the flavors come out after it sits a while. So, without further ado, here it is.

Thai Beef Salad (Yam Neua)
Adapted from www.templeofthai.com/recipes/thai_beef_salad.php

Ingredients
8 oz. decent quality steak, sirloin or other
2 large Serrano chilies, minced
1 large clove garlic, sliced crosswise very thin
1 tbsp sugar
2 tbsp fish sauce (some people use soy sauce instead of fish sauce, but the flavor really isn’t as good)
3 tbsp fresh squeezed lime juice (or more—I really like lime)
1 bunch rice noodles (~1 serving, according to package)
6 sprigs fresh mint, remove leaves and tear into small pieces
1/2 small cucumber (seeds removed), peeled and sliced thin
1/2 small red onion, sliced very thin
2 sprigs cilantro, stems removed

Preparation
Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

As steak cools, prepare rice noodles and dressing. For noodles: completely submerge them in boiling water, cover, and let sit for 4 minutes or so. Then drain and place in medium size mixing bowl.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumber and onion. Taste and add more fish sauce if desired. When ready, mix with rice noodles. Serves 2 as a meal, more as an appetizer.

Jessica