Yum Nuea (Beef Salad) 1 lb tender beef cut into bite sized piece SALAD: 1/4 c sliced onions separated 2 tomatoes wedged 1/4 c sliced (thai) cucumber 1/4 c mixed prik ki nu thinly sliced red and green bird's eye chiles SAUCE: quarter cup fish sauce quarter cup lime juice 1 tb sweet dark soy sauce 3 tb minced garlic 3 tb minced ginger 3 tb cilantro leaves and roots chopped 1/4 c chopped green onions (spring onions) 14 up chopped shallots (purple -onions) 1 tb sesame oil 1 tb chili oil Yam nuea literally means "tossed beef". This is a simple beef "salad", and can be eaten hot or cold. Consequently it can be made with left over Sunday roast. This should be on the hot side of neutral, but really is more spicy than "hot" per se. However it is normal to add substantial amounts of hot condiments to it to suit yourself (see the section on condiments below). Bar-B-Q the beef, and thinly slice it into bite sized pieces, combine with the salad ingredients, and mix the sauce and toss the whole. Serving: Serve with sticky rice, a leafy vegetable (lettuce or Chinese Leaves...), condiments (below) and dipping sauce (below). Condiments: This is one to test the fortitude of the strong - well seriously it isn't "destroyed" by adding hot extras. The usual condiments apply: chilies in fish sauce (prik nam pla), chilies in vinegar (prik dong), ground chilies (prok phom), sugar and the every popular msg. You can also add fish sauce, dark sweet soy, and hot chili sauce if you wish. Recipe By: Muoi Khuntilanont Yield: 1