Thai Beef And Noodle Salad Food

THAI BEEF NOODLE SALAD

Steps:

• For dressing, combine the first 10 ingredients in a blender; cover and process until blended. , Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

THAI NOODLE-STEAK SALAD

Steps:

• Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
• Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
• Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
• Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

SAUCY THAI BEEF NOODLES

Steps:

• In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

GRILLED THAI BEEF-NOODLE SALAD

Steps:

• In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
• In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
• Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
• Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
• Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
• In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.

THAI NOODLE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

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.

ASIAN BEEF AND NOODLE SALAD

Steps:

• 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.

THAI BEEF AND NOODLE SALAD

Steps:

• In a bowl, combine garlic, sesame oil, 1/4 cup soy sauce, sugar, green onions and white pepper. Add steak; mix to coat. Let sit while noodles are being prepared.
• Bring a large pot of water to a boil. Add noodles and stir; cook for 3 minutes or until tender. Drain and rinse in cold water until noodles feel cold. Cut noodles with a pair of scissors into bite-size pieces.
• Pour 2 tablespoons olive oil into a large saute pan. Add carrots; saute until crisp-tender. Transfer to a large bowl.
• Add noodles to bowl along with remaining 1/4 cup soy sauce, cucumber and salt and black pepper to taste; combine.
• Add remaining 1 tablespoon olive oil to saute pan; place over medium-high heat. When hot, add steak mixture. Saute over medium-high heat for 5 to 7 minutes or until cooked to desired doneness. Stir in mint, lemon grass and additional salt and pepper to taste. Let cool.
• Place noodle mixture on a large decorative platter. Arrange meat on top. Serve cold or at room temperature.

THAI BEEF NOODLE SALAD

Steps:

• For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
• Cook spaghetti; drain and place in a large bowl.
• Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours.
• Just before serving, sprinkle with sesame seeds, if desired.

EASY THAI BEEF SALAD

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.

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.