Yam Nua (Spicy Beef Salad)

       If there was such a thing as a 'Salad Hall of Fame', Thailand's zesty own breed, or 'yam' as they are known here, would surely take pride of place. Unconvinced? Experience the fresh, fiery thrill of yam nua - with its sprightly mix of onion, coriander, spearmint, lime, dried chili and tender strips of beef - and you won't be. It perfectly embodies the invigorating in-the-mouth-thrill of all Thai salads, the yummy-ness of yam.

Ingredients

• 1 beef flank steak (1 1/4 to 1 1/2 pounds) 
• 3 tablespoons soy sauce 
• 2 tablespoons asain fish sauce 
• 2 tablespoons sugar 
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced fresh
• For the Dressing: 
• 3 cloves garlic 
• 1 to 6 Thai, bird, seranno, or japapeno chiles, thinly sliced (for a milder dressing, seed the chiles) 
• 1 1/2 tablespoons sugar 
• 3 tablespoons asain fish sauce 
• 3 tablespoons lemon juice, fresh
• To Finish The Salad: 
• 1 head lettuce, Boston or Bibb, separated into leaves, rinsed and spun dry
• 1 cucumber, peeled and thinly sliced
• 1 sweet onion, small, such as Maui or Vidalla, very thinly sliced
• 12 cherry tomatoes, cut in half
• 12 mint leaves, fresh
• 1/4 cup cilantro leaves, fresh 
• 1/4 cup peanut, dry-roasted, coarsely chopped

Video