GRILLED THAI BEEF SALAD
Provided by Ellie Krieger
Categories main-dish
Time 4h30m
Yield 4 servings (1 serving is about 2 1/2 cups salad)
Number Of Ingredients 12
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.
TANGY GINGER LIME SALAD DRESSING
This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Nutrition Facts : Calories 25.7 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 708.8 mg, Sugar 0.5 g
THAI BEEF SALAD
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 3h45m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g
CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING
A bowl of brown basmati rice turns the salad into heartier fare.
Categories Lunch,Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger, and Sriracha in a small bowl.
- Put the beef in a large bowl and drizzle with 1 tablespoon of the dressing; toss until coated evenly. Spray a nonstick grill pan or large nonstick skillet with nonstick spray and set over medium-high heat. Place some of the slices of beef on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with the remaining beef, transferring it to a large plate.
- Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with the remaining dressing.
- Yields 1 1/4 cups per serving.
Nutrition Facts : Calories 103 kcal
CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING
Make and share this Crispy Thai Beef Salad With Ginger-Lime Dressing recipe from Food.com.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl.
- Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate.
- Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.
CRISPY THAI BEEF SALAD WITH GINGER LIME DRESSING
Provided by Tonja Engen
Number Of Ingredients 30
Steps:
- In a bowl, whisk together all the ingredients for marinade, except the steak. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as overnight. Let the meat come to room temperature before grilling.
- To make the dressing, whisk together all ingredients thoroughly. Set aside.
- When ready to grill, spray the grill rack with cooking spray. Heat grill to high heat. Grill the meat for 5-7 minutes turning once.
- To assemble, place all ingredients separately on a large platter. Pour dressing over and serve.
FIERY THAI BEEF SALAD
Make and share this Fiery Thai Beef Salad recipe from Food.com.
Provided by AZRT8871
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
- Prepare grill or broiler.
- Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
- Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.
Nutrition Facts : Calories 272.2, Fat 9.9, SaturatedFat 4, Cholesterol 46.5, Sodium 570.5, Carbohydrate 20.1, Fiber 3.5, Sugar 11.6, Protein 26.7
SUMMER STEAK SALAD WITH GINGER-LIME DRESSING
Categories Salad Beef Ginger Leafy Green Quick & Easy Lime Meat Steak Summer Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- For dressing:
- Whisk all ingredients in small bowl to blend.
- For salad:
- Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
- Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.
GINGER-LIME DRESSING
This dressing is perfect for Thai Beef Salad with Fresh Herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a bowl, stir together all the ingredients.
TIGER CRIES SALAD (A SPICY THAI BEEF SALAD)
A fabulous summer meal, marinade the meat and make the dressing the night before then throw dinner together FAST. Excellent for casual dinner parties and dieters. I've had this mouth-watering salad at a couple of different Thai restaurants, I was unable to find a recipe so I combined several to make my own. This salad is very spicy yet the bursts of freshness from the lime and mint make it a celebration for the taste buds. It's extremely addictive and very healthy, no oil!
Provided by ThaiSnob
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
- note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.
- Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
- Char grill or broil meat to med rare, about 3-4 minutes per side.
- Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.
- *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
- Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
- (Be sure to taste and make any necessary adjustments dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
- Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
- Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
- Toss the salad until all ingredients are very well coated and mixed.
- Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
- Add a serving of sticky rice to each plate.
- Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
- Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
- Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
- Fill steamer with soaked rice and cover.
- Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth.
- Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away.
- Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
- To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown.
- Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
- Adds an interesting, nutty and essential flavor to the dressing.
Nutrition Facts : Calories 392.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 91.8, Sodium 1876, Carbohydrate 38.9, Fiber 5.4, Sugar 19.6, Protein 37.4
THAI LIME BEEF SALAD
Versions of this salad appear on menus in many Thai restaurants. Very simple to make at home. From California Home Cooking. Nice refreshing summer supper.
Provided by DonnaColorado Johns
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare outdoor grill. Season steak with salt and pepper, place on grill, and cook for about 5 minutes, turn and cook for 3 to 4 minutes more, or until meat is cooked rare. Remove from heat and let rest.
- In large bowl, toss together the greens, cilantro, and mint leaves.
- Cut meat across the grain and arrange slices on top of greens.
- Spoon 1/4 of the sauce over each portion, garnish with mint leave and a lime wedge and serve immediately.
- For sauce combine garlic, chiles, fish sauce, lime juice and sugar in small bowl.
THAI SALAD WITH CILANTRO LIME DRESSING
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
THAI BEEF SALAD
Make and share this Thai Beef Salad recipe from Food.com.
Provided by Sackville
Categories Steak
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 679.9, Fat 41.8, SaturatedFat 14.4, Cholesterol 147, Sodium 820.5, Carbohydrate 31.2, Fiber 6.2, Sugar 17.5, Protein 47
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- In a sealable plastic bag, stir together the soy sauce, brown sugar, lime juice, lemongrass and garlic. Add the steak, seal the bag and shake it around to coat the steak. Refrigerate the steak for a minimum of 2 hours and up to 24 hours.
- In medium mixing bowl whisk together the fish sauce, sugar, lime juice, olive oil and Thai chilies (optional).
- Preheat the grill or grill pan and cook the steak for 5 minutes on each side. Transfer it to a cutting board and let it rest for 10 minutes while you assemble the salad.
- In a large mixing bowl, toss together cucumber, shallots, mint, cilantro, cherry tomatoes and nuts.
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