Yam Muea Yang

Ingredients:

1. 300g Beef Tenderloin

2. Dash of Olive Oil

3. 1/2 Red Onion

4. 1/2 Cucumber

5. 12 Cherry Tomatoes

6. 50g Mixed Salad Leaves

7. 8 Garlic Cloves

8. 4 Red chillies

9. 3 tbsp Fish Sauce

10. 3 tbsp Lime Juice

11. 1tsp Palm Sugar

12. 10g Coriander

Directions:

1. To prepare the dressing, peel and finely dice the the cloves of garlic. Finely dice 3 of the red chillies. Place the garlic and chillies into a mortar and pestle and coarsely pound. Scoop the mixture into a dish and add the fish sauce, lime juice and palm sugar. Stir until the sugar dissolves. Set aside.

2. Preheat a non-stick griddle pan over a medium to high heat. Cut the the beef into 2.5cm thick steaks. Brush the beef with the olive oil and season with salt and pepper to taste. Cook for around to 2minutes one each side. Remove from plan and allow to rest.

3. Diagonally slice the cucumber, halve the tomatoes, and finely slice the red onion.

4. Slice the beef thinly.

5. In a salad bowl, combine the beef, onion, cucumber, and tomatoes. Pour over the prepared dressing and toss well. Add the the salad leaves and give a final toss.

6. To serve plate up and Garnish with sliced chilli and Coriander leaves.

7. Enjoy!