Spicy Thai Beef Salad Food

SPICY THAI BEEF SALAD RECIPE

Steps:

• Season beef with a pinch of salt and pepper, sprinkled evenly across beef.
• Heat a large skillet or wok on high heat.
• Add oil and swirl around pan until shimmery.
• Add beef to pan and cook until well browned, stirring often to prevent burning; about 5-8 minutes.
• Remove beef from pan and set aside.
• In a small bowl, combine fish sauce, oil, lime juice, sugar, and bell pepper and mix well until combined and sugar is dissolved.
• In a large bowl, add beef, herbs, and vegetables and drizzle sauce over.
• Toss well and chill, covered, for at least 1 hour and up to overnight.
• Add lettuce to a bowl and toss beef and vegetables over the top.

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!

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.

SPICY BEEF SALAD

Steps:

• Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
• In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.

SPICY THAI BEEF SALAD

Steps:

• In a small bowl, combine garlic, ginger, lime zest, juice and sesame oil. Stir to combine and set aside. In a large bowl, combine cabbage, green onion, carrots, bell pepper, cucumber, cilantro, mint and beef. Toss with dressing and evenly distribute between bowls. Garnish with sesame seeds.

TIGER CRIES SALAD (A SPICY THAI BEEF SALAD)

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.

CLASSIC THAI BEEF SALAD

Steps:

• Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
• Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
• For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
• In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

THAI BEEF SALAD RECIPE

Steps:

• To make the marinade, whisk together all the ingredients for the marinade.
• Place the steak in a Ziploc bag or suitable marinating container and pour over half the marinade. Reserve the rest. Marinade the steak for at least 20 minutes but ideally overnight in the fridge. (Remove the steak from the fridge 1 hour before cooking.)
• To cook the steak, heat a grill pan or outdoor grill until hot then cook the steaks for a few minutes per side, to your preference. Remove from the heat and allow to rest for 5 minutes.
• Assemble the salad by combining the cucumber, tomato, chilli, spring onion and herbs in a bowl. Slice the steak and add to the salad, pour over the remaining dressing. Toss to combine.
• Serve sprinkled with crushed peanuts if using.

SPICY GRILLED BEEF SALAD

Steps:

• Method Preheat a non-stick griddle pan. Alternatively, use the barbeque. Wipe the beef dry and cut into 1-inch thick steaks. Cook over medium-high heat for no more than 2 minutes on each side, or until the meat is cooked to your liking. Slice thinly. Prepare the dressing by coarsely pound garlic and chillies using pestle and mortar or a food processor. Scoop the mixture into a dish and add fish sauce, lime juice, and sugar. Stir until the sugar dissolves (or add a small amount of warm water to speed up the process). In a mixing bowl, combine the beef, onion, cucumber, tomatoes, spring onion, coriander and Thai parsley. Pour over the dressing and add the salad leaves. Toss to combine. Transfer to a serving bowl and garnish with fresh coriander leaves, sunflower shoots, and baby watercress (or any other leaves you prefer) and serve immediately.

AUTHENTIC THAI BEEF SALAD

Steps:

• Dressing 1. Place garlic, coriander roots, sugar, fish sauce, lime juice, pepper and salt into a bowl and stir until the sugar has dissolved - note: if preparing the dressing ahead of time hold back on squeezing and adding the lime juice till just before serving - see note 2. below 2. Add the chilli and eschallots and mix well Salad 1. Cook beef until medium-rare, slice thinly and pour over half the dressing while the beef is still hot, toss and set aside to rest while you prepare the salad - see note 3. below 2. In a bowl toss together the cucumber, sprouts, tomatoes, onions, mint and coriander 3. Place salad ingredients on a plate, top with beef slices 4. Pour remaining dressing over salad 5. Sprinkle over fried shallots Serve and enjoy!