Thai Beef Salad (Yam Neua)

    Don't serve this popular beef salad just as an appetizer because it's delicious as part of a
    meal also. Using fairly common ingredients, this Thai recipe is quick and easy with little clean
    up. Grill good quality beef, slice thin, toss with Thai-style dressing and serve with fresh
    vegetables on a hot summer day for a light meal.


    1-lb decent quality steak, sirloin or other
    10 (or more) 'prik kee noo' (fresh hot Thai chili peppers), slice crosswise very thin (or
    substitute jalapenos or serrano chilies, minced)
    2 large cloves garlic, sliced crosswise very thin
    1 tbsp sugar
    5 tbsp fish sauce (Golden Boy brand is recommended)
    5 tbsp fresh squeezed lime juice (1 medium size lime)
    1 head Bibb or Boston; or 1 heart of Romaine lettuce.
    12 sprigs fresh mint (optional), remove the leaves and discard the stems
    1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
    2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
    3 or 4 sprigs cilantro, stems removed
    1 small Roma tomato., sliced thin

    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.
    Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and
    toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
    Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro.
    Serves 2 to 3 as an appetizer or as part of a meal.