Thai Beef Salad - Yam Nua

A spicy, lemony dressing gives a kick to this easily prepared salad. Serve it either
as a component of a complete Thai meal or by itself as an original starter.
 

Ingredient
Make 1 serving

For the dressing
> 2 bird’s eye chillies
> 1 red chilli
> 2 cloves garlic, peeled
> 21¼2tbsp lemon juice
> 11¼2tbsp fish sauce
> 1¼2tsp sugar
> 150g/51¼2oz grilled steak, cut into thin slices
> 60g/2oz cucumber, quartered lengthways, deseeded and thinly sliced
> 60g/2oz cherry tomatoes, halved
> 60g/2oz red onion, thinly sliced
> 1 spring onion (scallion), sliced into short lengths
> 1tsp fresh chopped coriander
> 1tsp fresh chopped Thai parsley (optional)

FOR THE GARNISH
> green salad leaves
> fresh coriander leaves for sprinkling
> carved red radish flower (optional)

To make the dressing, pound the chillies and garlic together in a mortar, then mix with all the remaining dressing ingredients in a salad bowl.

Add the beef and remaining ingredients and toss lightly. Transfer to a serving dish lined with salad leaves, sprinkle over the coriander leaves and garnish with the carved radish flower.