EASY THAI BEEF SALAD
Steps:
- In a small mixing bowl, use your hands to toss together flank steak, lime juice, fish sauce, crushed garlic, and crushed red pepper. Cover the bowl with plastic wrap and refrigerate up to 1 hour.
- Make the dressing in a small mixing bowl by whisking together lime juice, fish sauce, soy sauce, sugar, and crushed red pepper flakes. Refrigerate until ready to serve.
- Once the beef has marinated, heat a heavy skillet or grill pan over high heat. Cook the beef, 1 to 2 minutes per side and then transfer to a bowl. Working in batches may make this easier and it cooks so quickly it shouldn't take more than 10 minutes to cook a whole pound of beef.
- Compile the salad on a bed of romaine lettuce topped with tomatoes, cucumbers, fresh cilantro, red onion, and the beef. I like to make mine in layers so that the toppings are dispersed throughout the salad. Pour the dressing generously over the salad before serving.
Nutrition Facts : Calories 257 kcal, Carbohydrate 26 g, Protein 27 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 2011 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
QUICK AND EASY THAI BEEF SALAD
Make and share this Quick and Easy Thai Beef Salad recipe from Food.com.
Provided by loof751
Categories Meat
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir together soy sauce and brown sugar in a small bowl.
- Core lettuce and thinly slice. Arrange on individual serving plates.
- Mince the garlic. Remove stem and seeds from peppers and mince. Peel the orange, remove the white pith, and coarsely chop. Thinly slice the beef. Chop the peanuts.
- Heat 2 teaspoons oil in a large nonstick skillet over high heat. Quickly stir-fry beef in batches until browned on the outside and slightly pink on the inside. Remove from pan and set aside.
- Add the remaining 1 teaspoon oil to skillet and cook peppers and garlic for about 1 minute.
- Stir in the soy sauce mixture and bring to a boil. Return the beef to the skillet and stir until well coated. Remove from heat and stir in the chopped orange.
- Spoon mixture over lettuce and sprinkle chopped peanuts over top. Serve warm.
Nutrition Facts : Calories 452.8, Fat 28.6, SaturatedFat 6.6, Cholesterol 63.8, Sodium 1046, Carbohydrate 25.8, Fiber 5.1, Sugar 17.6, Protein 27.1
EASY THAI BEEF SALAD
This recipe is a mix of various recipes I have tried over the years, as I love all those Thai flavours.
Provided by Susieq Rovelli
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
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!
EASY THAI BEEF SALAD
This substantial salad is packed full of filling and flavour-packed ingredients, yet it's low-fat and good for you
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.
- Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.
- Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.25 milligram of sodium
THAI BEEF SALAD
A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium
EASY THAI BEEF SALAD
A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Break noodles in half, and cook according to package instructions. Drain noodles, rinse with cold water, and drain again.
- In a medium bowl, whisk together lime juice, oil, sugar, and curry paste. Add noodles, roast beef, carrot, and mint. Season with salt and pepper; toss to combine. Serve, or cover and refrigerate overnight. Sprinkle with peanuts when ready to serve.
Nutrition Facts : Calories 390 g, Fat 19 g, Fiber 3 g, Protein 22 g
EASY THAI BEEF OR CHICKEN SALAD
A simple Thai salad with fewer ingredients than usual. All my friends beg me to make this recipe for them. Use the taste test method for the dressing, adjusting the heat to your preference. I eat mine extremely hot!!! Also great with beef!
Provided by ALANE47
Categories Salad
Time 1h
Yield 5
Number Of Ingredients 16
Steps:
- Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated.
- Preheat oven to 250 degrees F (120 degrees C).
- Season chicken with salt and garlic powder. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook chicken, reducing heat when necessary, until no longer pink in center and juices run clear. Transfer to preheated oven to keep warm.
- Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl. Toss to combine. In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved.
- Remove chicken from oven, slice into thin strips, and drizzle with dressing. Divide salad and rice among serving plates, and top each with chicken slices. Dressing may also be served at the table and each salad dressed individually.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 55.8 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 5.1 g, Protein 26.8 g, SaturatedFat 1.7 g, Sodium 1821.9 mg, Sugar 12.7 g
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5/5 (5)Servings 2Cuisine ThaiCategory Dinner, Salad
- To make your dressing firstly grab your pestle and mortar and add the garlic, chilli, coriander stalks and pound to a paste.
- Take your beef out of the fridge ½ an hour before you are wanting to cook it. (This allows the meat to cook evenly)
- While your beef is resting. Grab a large bowl and add all the salad ingredients, add about 5 tablespoons of dressing to your salad and give it a good mix.
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5/5 (1)Estimated Reading Time 5 minsServings 2Total Time 30 mins
- Prepare the mixed greens, tomatoes, red onion, cucumber, and chopped fresh herbs. Toss them together in a large bowl.
- Preheat a grill over high heat. When the temperature has reached 450ºF – 500ºF place the steak on the heated grill and grill 4-6 minutes. Turn the steak and grill another 4-6 minutes for medium rare. The timing will depend on what type of steak you use and how thick it’s cut. If you’re unsure if it’s done, use a thermometer. For medium rare, remove the steak at 140ºF and let it rest on a cutting board until it hits 145ºF. For medium, remove the steak at 155ºF and let it rest until it hits 160ºF.
- When the steak is done to your liking, remove it from the grill and let it sit for 5-10 minutes on a cutting board. This helps the meat to be juicier, and it makes it easier to slice when it’s not piping hot.
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