Cold Thai Beef Salad Food

THAI BEEF SALAD

Steps:

• Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
• Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
• Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
• Preheat a skillet over high heat until screaming hot and smoking.
• Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
• Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
• Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
• Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
• Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
• Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
• Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!

SPICY THAI BEEF SALAD RECIPE

Steps:

• Season beef with a pinch of salt and pepper, sprinkled evenly across beef.
• Heat a large skillet or wok on high heat.
• Add oil and swirl around pan until shimmery.
• Add beef to pan and cook until well browned, stirring often to prevent burning; about 5-8 minutes.
• Remove beef from pan and set aside.
• In a small bowl, combine fish sauce, oil, lime juice, sugar, and bell pepper and mix well until combined and sugar is dissolved.
• In a large bowl, add beef, herbs, and vegetables and drizzle sauce over.
• Toss well and chill, covered, for at least 1 hour and up to overnight.
• Add lettuce to a bowl and toss beef and vegetables over the top.

GRILLED THAI BEEF SALAD

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

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.

SPEEDY THAI BEEF SALAD

Steps:

• Put the noodles in a large heatproof bowl. Pour over a kettleful of water and leave for about 4 mins until softened. Drain in a colander then rinse under cold water.
• Heat a heavy non-stick frying pan over a high heat. Trim any fat from the steaks. When hot, sear the steaks for 2-3 mins each side. Remove from the heat and leave to rest while you make the salad.
• Mix together the lime juice, vegetable oil and fish sauce, add the strips of chilli and give it a good stir. Combine the beansprouts, coriander and basil, then stir in the lime and chilli mix.
• Thinly slice the steaks into strips and toss together with the other ingredients. Divide the noodles between four plates and pile the beef salad on top. Serve with sweet chilli sauce, if you like.

EASY THAI BEEF SALAD

Steps:

• Combine soy and garlic and marinate steak for at least 3 hours.
• Combine salad ingredients in two separate bowls.
• Combine dressing ingredients together, mix well, and put aside.
• Cook steak on grill or in pan until cooked to desired level.
• Slice steak into strips and place on top of salad.
• Drizzle over dressing.
• Enjoy!

THAI-INSPIRED NOODLE SALAD

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

THAI BEEF SALAD

Steps:

• Preheat a charcoal grill or preheat the oven broiler to high.
• Rub the beef with the oil and set aside.
• Combine the lime juice, fish sauce and garlic and set aside.
• Cut off the stems of the fresh coriander. Set the tender leaves aside. Chop the stems finely and add them to the lime juice mixture. Add the hot red-pepper flakes.
• Put the lettuce leaves, scallions, cucumber rounds, tomato wedges and red onions in a salad bowl.
• Put the meat on the hot grill or under the broiler and grill or broil to the rare stage.
• When the meat is cooked to the desired degree of doneness, place it while it is still hot on a board and slice it as thinly as possible. Add the hot meat to the salad bowl. Stir the sauce well and pour it over all. Toss to blend, and serve immediately.

THAI BEEF SALAD

Steps:

• Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
• Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
• Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
• Make Ahead
• Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
• Staggered
• If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.

COLD THAI NOODLE SALAD

Steps:

• Cook noodles al dente (do not overcook - mushy noodles won't work).
• Strain and rinse under cold water until cooled.
• Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
• In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
• Chill minimum 2 hours.
• Transfer to a bowl or platter, if you you want.
• Before serving pour reserved "dressing" over noodles.
• Sprinkle sesame seeds and reserved green onions (and cilantro if used).

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:

• 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.

THAI BEEF SALAD

Steps:

• Preheat oven to 400 degrees. Make dressing: Whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. Stir in cilantro and mint. Set aside. Toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
• Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle steak all over with salt; season with pepper. Brown steak, turning once, about 2 minutes per side. Transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare.
• Transfer steak to a cutting board, and let stand at least 5 minutes. Cut steak across the grain into 1/4-inch-thick slices.
• Add steak to salad. Drizzle with dressing, and toss. Sprinkle with peanuts.