No Cook Thai Beef Salad Food

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.

NO-COOK THAI-BEEF SALAD

Steps:

• To make dressing, whisk together lime juice, brown sugar, fish sauce, and curry paste in small bowl.
• Toss together roast beef, bell pepper, tomatoes, onion, cucumber, cilantro, and mint in large bowl. Add dressing and toss to mix well.
• Place lettuce on platter and top with roast beef mixture. Sprinkle evenly with peanuts and serve with lime wedges.
• Serving size: 1/6 of salad

NO-COOK THAI BEEF SALAD

Steps:

• From limes, grate 1 tsp peel and squeeze 3 tbsp juice.
• In small bowl, prepare dressing: combine peel and juice, fish sauce,and sugar; stir until sugar is dissolved.
• In large bowl combine romaine salad mix, sliced cucumber, roast beef, cilantro, mint, and onion.
• Add dressing to bowl and toss to combine. Divide salad among 4 dinner plates.

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.

MY O MY.. BEST THAI BEEF SALAD EVER!

Steps:

• Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
• (I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
• Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
• To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
• Stir the dressing well.
• Place the beef on the salad and pour over the dressing.
• Serve immediately.

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 BEEF SALAD

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.