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Yam nua (Thai beef salad)

Simon Rimmer from Good Food Live
Thai salads are a delicious combination of flavours and textures, as Simon Rimmer's quick and simple recipe amply demonstrates

Yam nua (Thai beef salad)

Method

1. Make the salad dressing by blending together the lemon grass, salt, fish sauce, lime, garlic, coriander, shallots and sugar until well-mixed.

2. Preheat a griddle pan until hot. Season the steaks with salt and freshly ground pepper and griddle for 1 minute on each side.

3. In a bowl put the cucumber, spring onions, chillies, and watercress and add a good spoonful of dressing.

4. Trim the fat off the steak and cut into fine slices, add to the bowl, gently toss and serve.

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Serves: 2

Prep: 20 min
Cook: 5 min

Ingredients
1 lemon grass stalk, finely chopped
1 pinch salt and fresh ground black pepper
1 dash of nam pla (Thai fish sauce)
2 lime, juices
2 garlic cloves, peeled
1 handful fresh coriander sprigs
1 shallot, finely chopped
15g Palm sugar
2 rump beef steaks, each 225g and cut into thin slices
0.5 Cucumber, cut into small fine strips
4 Spring onions, sliced
2 red chillies, bird's-eye, finely chopped
85g Watercress, separated into sprigs