Spicy Beef Salad (Yam Nuea)

Ingredients

• about 450 g Sirloin steak
• 1/2 medium Red onion
• 1 medium Cucumber
• 2 medium Tomatoes
• 1/2 cup Mint leaves
• 1/4 cup Cilantro
• 3 tbsp Lime juice
• 2 tbsp Fish sauce
• 1/2 tsp Chili flakes
• 1 tsp Coconut sugar
• 1 tsp Gluten-free soy sauce
• 4 cups Romaine lettuce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat a grill to medium-high heat, between 204.4-232.2°C (200-230°C). Place the about 450 g sirloin steak on the grill and cook for 4-6 minutes per side, until an internal temperature of 54.44-57.22°C (54-57°C) is reached for medium-rare, or 57.22-60°C (57-60°C) for medium. The steak should have a browned crust.
2. 2Transfer the cooked about 450 g sirloin steak to a clean cutting board and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it tender. After resting, slice the steak thinly, about 0.3175 cm thick, against the grain.
3. 3Prepare the vegetables: Thinly slice the 1/2 medium red onion into 0.3175 cm thick half-moons. Thinly slice the 1 medium cucumber into 0.3175 cm thick rounds. Cut the 2 medium tomatoes into 0.635 cm thick wedges.
4. 4In a large mixing bowl, combine the thinly sliced about 450 g sirloin steak, the thinly sliced 1/2 medium red onion, the thinly sliced 1 medium cucumber, and the 2 medium tomatoes. Add the 1/2 cup mint leaves and 1/4 cup cilantro to the bowl.
5. 5In a small bowl, whisk together the 3 tbsp lime juice, 2 tbsp fish sauce, 1/2 tsp chili flakes, 1 tsp coconut sugar, and 1 tsp gluten-free soy sauce until the coconut sugar is fully dissolved and the dressing is well combined.
6. 6Pour the prepared dressing over the ingredients in the large mixing bowl. Gently toss the salad until all components are evenly coated with the dressing. Divide the 4 cups romaine lettuce among four serving plates, then spoon the spicy beef salad mixture evenly over the lettuce.

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