Jitladas 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!

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.

THAI BEEF SALAD

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, combine the soy sauce, brown sugar, ginger, garlic, and vinegar. Set aside at room temperature.
• Generously brush the meat with some of the dressing and place on a baking sheet. Roast meat for about 30 minutes. Remove from oven and cool.
• When the meat is cool, cut into 1/4-inch strips. In a large bowl, combine the savoy and purple cabbage. Add the green onion and cilantro. Add the beef and enough dressing to thoroughly moisten. Add 1 1/2 tablespoon of the sesame seeds and toss again. Put on a plate. Top with remaining sesame seeds and the fried won tons.

THAI BEEF SALAD

Steps:

• Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.

THAI STYLE BEEF SALAD

Steps:

• Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.
• Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.
• Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.
• Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.

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.