Classic Thai Beef Salad Food

CLASSIC THAI BEEF SALAD

Steps:

• Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
• Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
• For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
• In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

YUM NUA - THAI BEEF SALAD

Steps:

• Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
• Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
• Whisk together to combine and set aside.
• To cook the steak, heat oil in a skillet over medium high heat.
• Sear the steak on one side and continue to cook 5-6 minutes.
• Turn over steak and cook for another 5 minutes or until medium rare or medium.
• Remove from heat and let stand on cutting board for 5 minutes.
• After meat has rested, slice steak very thinly.
• In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
• Pour the dressing on top and toss gently.
• Line a serving platter with romaine leaves and pile beef salad on top.
• Serve with rice if desired.

THAI BEEF SALAD

Steps:

• In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
• Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
• Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

COLD THAI BEEF SALAD

Steps:

• To make the Dressing: Mix together all the ingredients and chill.
• To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.

THAI BEEF SALAD

Steps:

• Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.
• Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.
• To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.

THAI BEEF SALAD

Steps:

• Heat grill or broiler.
• Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
• RESERVE half of this mixture for use later.
• Combine other half of lime mixture and steak in a large zip-loc bag.
• Seal and marinate in refrigerator for about 10 minutes, turning once.
• Remove steak from bag; DISCARD MARINADE.
• Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
• Let stand 5 minutes.
• Cut steak diagonally across the grain into thin slices.
• Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
• Divide salad evenly among 6 plates.
• Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.

THAI BEEF SALAD

Steps:

• Mix the chili flakes and garlic together.
• Mix in the lime or lemon juice, fish sauce, sugar, sliced lemongrass and red onions.
• Boil the beans in a pot of water for just for a couple minutes. Rinse in cool water and drain.
• Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Cut into half-moon shapes.
• Mix the beans, tomatoes, cucumber, grapes and most of the herbs together in a salad bowl.
• Heat up a frying pan or griddle until very hot.
• Smear the meat with oil on both sides and cook for 2-4 minutes on each side. This will leave a bit of pink in the middle.
• If you want it well done, adjust the cooking time as necessary.
• Let the meat rest for five minutes before slicing, then lay it on a work surface and slice it thinly on a slant.
• Spoon most of the dressing mixture you prepared earlier over the salad.
• Slide the steak slices through a bit of the remaining dressing, then arrange it over the salad.
• Decorate with the leftover herbs and serve.