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
SPICY THAI BEEF SALAD
Very simple but delicious Thai salad. Great for a summer dinner or lunch. Slightly modified from a recipe in "Main Course Classics" by Jenni Fleetwood which is a great cookbook.
Provided by Kevin Young
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the steak into 1 inch pieces about 1/4 inch thick.
- Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
- Heat olive oil over medium heat in a frying pan.
- Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
- Remove from heat and add beef, stirring to cover beef with mushroom mixture.
- Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
- Add this mixture to the beef and mushrooms.
- Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.
Nutrition Facts : Calories 690.5, Fat 47, SaturatedFat 15.3, Cholesterol 146.2, Sodium 958.5, Carbohydrate 19.3, Fiber 6.2, Sugar 7.3, Protein 48.7
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!
Nutrition Facts : ServingSize 326 g, Calories 384 kcal, Carbohydrate 13.5 g, Protein 38.1 g, Fat 19.9 g, SaturatedFat 4.4 g, Cholesterol 101 mg, Sodium 1553 mg, Fiber 2.4 g, Sugar 7.6 g
BRIGHT AND FRESH THAI BEEF SALAD
A fantastic dish for a hot summer day, both sweet and spicy with flavors that burst on your tongue, from bon appetit. Can easily be doubled
Provided by MarraMamba
Categories Steak
Time 55m
Yield 2 main course
Number Of Ingredients 15
Steps:
- Char 2 anaheim chili over broiler until blackened on all sides. Wrap in paper bag and let stand 10 mins to steam. Peel core and seed chli cut into 1/2 inch pieces, set aside.
- Blanch tomatoes in sauce pan of boiling water for 10 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Pull off skins using small sharp knife. Cut tomatoes crosswise in half. Squeeze tomatoes gently to remove seeds. Finely dice tomatoes and set aside.
- Peel outer tough stems from lemongrass. Finely chop enough to make 1 tbs. (note. you can buy frozen chopped lemongrass in asian stores).
- Whisk lemongrassh, fish sauce, lime juice, mint, honey. 1 1/2 tsp garlic, and serrano chili in medium bowl. Gradually whisk in 6 tbs olive oil. (can be prepared 6 hours ahead. Cover and refridgerate chilies, dressing and tomatoes separately.
- Brush both sides of steaks with remaining oil. Rub pepper and remaining 2 tsp garlic over steak. Heat heavy large skillet over medium high heat. Add steaks to desired deegree of dongeness, about 2mins a side for rare. Let stand until cool.
- Cut steaks diagonally into thin slices, transfer to large bowl. Pour 3 tbs dressing over steak, toss to coat. Combine anaheim chlies, tomatoes, lettuces and chopped green onions in another bowl. Toss with remiaining dressing. Divide salad between plates, arrange beef decoratively on top.
Nutrition Facts : Calories 987, Fat 85.3, SaturatedFat 20, Cholesterol 144.8, Sodium 2217.1, Carbohydrate 20.3, Fiber 2.6, Sugar 14.4, Protein 37.1
YUM NUA - THAI BEEF SALAD
This is my mom's specialty. I hated it as a little kid, but now I adore it and make it often. It was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying "eyeball" it. The flavors are the classic Thai mix of salty, sour, sweet and spicy.
Provided by shimmerchk
Categories Meat
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 7.7, Cholesterol 91.8, Sodium 1488, Carbohydrate 19.1, Fiber 3, Sugar 6.6, Protein 27.7
SPICY THAI BEEF SALAD
A delicious, hot, sweet and sour salad which is typical of north east Thailand. It also traditionally includes some ground rice, which i like, but can be skipped if you're short on time. I serve it with some sticky Thai rice for a lovely supper or dinner party main course.
Provided by Lene8655
Categories Meat
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large, non stick frying pan and cook the rice for a couple of minutes, stirring until the grains start to turn golden and begin to pop. Transfer to a pestle and mortar and grind to a coarse powder.
- Arrange the salad on 4 serving plates.
- In a large bowl, stir together the lime juice, fish sauce, caster sugar and chili powder, mixing until well blended. Stir in the shallots, garlic, mint, fresh chili and ground rice.
- Heat the oil in a large pan and, when very hot, add the beef and stir fry for exactly 30 seconds until browned on the outside but still pink in the centre. Stir into the dressing bowl then, while still slightly warm, spoon over the salad. Serve immediately.
Nutrition Facts : Calories 417.3, Fat 22.4, SaturatedFat 7.8, Cholesterol 75.4, Sodium 1473.5, Carbohydrate 28.5, Fiber 6, Sugar 8.8, Protein 27.7
THAI BEEF SALAD WRAPS
Make and share this Thai Beef Salad Wraps recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare grill to medium-high heat.
- Sprinkle steak with salt and pepper; place steak on a grill rack coated with cooking spray; grill 4 minutes on each side OR until desired doneness; let rest 5 minutes.
- Cut steak diagonally across grain into thin slices.
- Combine sliced steak, cucumber, and next 5 ingredients in a big bowl.
- Combine soy sauce, juice, sugar, and red pepper flakes; drizzle over steak mixture; toss to coat.
- Warm tortillas according to package directions.
- Place 2 lettuce leaves on each tortilla; spoon 2/3 cup steak mixture down center of each tortilla; roll up and serve.
Nutrition Facts : Calories 380.1, Fat 11.8, SaturatedFat 3.9, Cholesterol 31, Sodium 1091, Carbohydrate 44.2, Fiber 2.8, Sugar 6.5, Protein 23.5
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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