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home > recipes > salads and dressings > thai steak salad
from Yardley, PA Yum Nua 2 T vegetable oil 1/4 onion, thinly sliced 1-2 limes 2 tablespoon fish sauce 10 sprigs cilantro 1/2 lb beef 2 sprigs spearmint (optional) 1 teaspoon nam prig pow (optional - mixture of tamarind paste, shallots, garlic, shrimp paste, dry chili pepper, salt, and sugar) 1/2 teaspoon ground dried chili pepper (optional) If the beef is not cooked, broil or grill it until medium rare. Slice the steak against the grain into very thin slices. The amount of onion that you should add should be equal to the amount of meat. Mince most of the cilantro and the mint, but set aside a few sprigs of cilantro and mint for a garnish. Put the beef, onion, cilantro, mint, fish sauce, chili pepper and nam prik pow in a bowl and mix together. Add 3/4 of a lime and taste. Depending on how sour and how juicy your lime is, you might need more. If you need more lime, keep adding just a little. This dish should taste a little hot, and well balanced between the lime and the fish sauce. Serve warm or cold.

Thai Steak Salad


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keyword: steak
keyword: salad
ethnicity: thai
recipes for salads
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(posted July 25, 2002)

from Yardley, PA

Yum Nua


2 T vegetable oil
1/4
onion, thinly sliced
1-2 limes
2 tablespoon
fish sauce
10 sprigs
cilantro
1/2 lb
beef
2 sprigs
spearmint (optional)
1 teaspoon nam prig pow (optional - mixture of
tamarind paste, shallots, garlic,
shrimp paste, dry chili pepper, salt, and sugar)
1/2 teaspoon ground dried chili pepper (optional)

If the
beef is not cooked, broil or grill it until medium rare. Slice the steak against the grain into very
thin slices.

The amount of
onion that you should add should be equal to the amount of meat. Mince most of the cilantro and the mint, but set aside a few sprigs of cilantro and mint for a garnish. Put the beef, onion, cilantro, mint,
fish sauce, chili pepper and nam prik pow in a bowl and mix together.

Add 3/4 of a
lime and taste. Depending on how
sour and how juicy your lime is, you might need more. If you need more lime, keep adding just a little. This dish should taste a little hot, and well balanced between the lime and the fish sauce. Serve warm or cold.



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