Thai Beef Salad Phla Nuea

I have prepared Thai Yam salads many times in many delicious variations and have already presented many of them here. I would not go so far as to say they have become boring, but every now and then you have to try something new. So I was very happy when I discovered Phla salads last year — a style of Thai salad I had not known before.

These salads are very similar to Yam salads, but they also use lemongrass, mint, and chili paste. With the Phla Plaa Salmon I have already presented one Phla salad and would like to introduce another one now. Here is my Thai “Phla Nuea” ( ). Unfortunately I did not have any mint on hand, which would have rounded the dish out even more.

Instructions

Since the meat is best added to the salad while still warm, we first prepare the dressing so it does not take up much time later.

To do this, trim the lemongrass stalks of their woody ends and outer layers, then cut into thin rings. Peel the shallots and also cut them into thin rings. Finally, remove the stems from the Thai chilies and cut them into rings as well.

Next, halve the lime and squeeze out the juice. Combine the juice with the fish sauce and stir together. Stir the palm sugar and chili paste into the dressing until both have dissolved. Add all the sliced ingredients to the dressing and set aside.

Cut the steaks into bite-sized pieces and sear them in a little vegetable oil until crispy on the outside and still slightly pink inside. Those who prefer their meat well done simply cook it a little longer.

While the meat cools slightly, wash the salad leaves thoroughly and spread them on a large plate. Slice the cherry tomatoes, arrange them together with the meat on the bed of lettuce, pour the dressing over everything, and toss well.

If desired, garnish the Phla Nuea with a few cucumber slices before serving lukewarm.