Name: Yam Neua
Yield: Serves 6 as part of a rice based meal
Ingredients: 1 pound center cut beef tenderloin at room temperature; 1/2 teaspoon freshly ground black pepper; 5 tablespoons fresh lime juice, or to taste; 2 tablespoons Asian fish sauce (preferably naam pla), or to taste; 1/2 teaspoon sugar, or to taste, if desired; 2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves); 1/2 cup thinly slices shallots (about 2 large); 4 scallions, cut into 1/2-inch pieces; 1/2 cup packed fresh coriander leaves, washed well and spun dry; 2 tablespoons finely chopped fresh mint leaves; 1 seedless cucumber; Garnish: fresh coriander sprigs; Accompaniment:Thai Sticky Rice or Thai Jasmine Rice

(Grilled Beef Salad)

The following grilled beef salad has as many versions as there are cooks in Thailand. The success of the dish depends upon starting with good-quality tenderloin and achieving a balance of hot, sour, and salty. Before serving, be sure to sample the salad and adjust the amount of chili, lime, fish sauce — and, if desired, sugar — to your taste.

Recipe notes

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