Thai Beef Salad With Fresh Herbs 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!

THAI BEEF SALAD WITH FRESH HERBS

Steps:

• In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar, Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).
• Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook, until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
• In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.

10-MINUTE THAI CUCUMBER SALAD RECIPE

Steps:

• Gather the ingredients.
• Add shallot, green onion, chili or red pepper, and cilantro to salad bowl (reserve some extra cilantro for garnish).
• Gather dressing ingredients.
• Combine dressing ingredients together in a cup, stirring to dissolve sugar. Taste for sweet-sour balance, adding more sugar if it's too sour for your taste. ( Note that dressing will taste quite salty and pungent now, but will be perfect once combined with salad.)
• Pour dressing over salad and toss well. To serve, top with chopped peanuts, plus extra cilantro. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate up to 3 hours.

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.

THAI SALAD WITH GRILLED FLANK STEAK

Steps:

• Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
• Combine the ingredients for the dressing, whisk to combine.
• Set aside.
• Over medium high flame, grill the flank steak to desired doneness.
• Allow to rest at least 20 minutes.
• Prepare the vegetables: Peel the cucumber leaving strips of the skin.
• Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
• In a large bowl, combine the vegetables with the herbs and toss.
• Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
• Slice the steak thinly against the grain.
• Arrange the salad on six plates and top each with a portion of the beef.
• Garnish with chopped roasted peanuts or a few chives.
• Makes six servings.