GRILLED THAI BEEF SALAD
Provided by Ellie Krieger
Categories main-dish
Time 4h30m
Yield 4 servings (1 serving is about 2 1/2 cups salad)
Number Of Ingredients 12
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-STYLE BEEF SALAD
Crunchy, crisp, spicy & refreshing in hot weather. Make the dressing earlier in the day to let the flavors meld - then light the grill, slice the veggies & dinner is on! We put the helpful guests to work slicing veggies while the meat grills!
Provided by Busters friend
Categories Roast Beef
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
- Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
- Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
- May present with jasmine rice or hot naan bread.
- Use sriracha sauce (hot red chili) on the side if you would like more heat.
Nutrition Facts : Calories 1724.9, Fat 168.4, SaturatedFat 68, Cholesterol 224.7, Sodium 4272.3, Carbohydrate 27, Fiber 5.1, Sugar 12.6, Protein 29.2
THAI BEEF SALAD
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 3h45m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g
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!
Nutrition Facts : ServingSize 326 g, Calories 384 kcal, Carbohydrate 13.5 g, Protein 38.1 g, Fat 19.9 g, SaturatedFat 4.4 g, Cholesterol 101 mg, Sodium 1553 mg, Fiber 2.4 g, Sugar 7.6 g
THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA RECIPE
Served over tender pasta, enjoy scrumptious Thai-style beef salad made with ground beef, jalapeno, and fish sauce for a savory and meaty dish.
Provided by Rachel Bryant
Categories Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of boiling, salted water, cook the pasta for about 5 minutes until just done. Drain, rinse with cold water and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
- In a large frying pan, toast the almonds over moderately low heat, stirring frequently, for about 5 minutes. until golden brown. Or toast the nuts in a 350 degrees F oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
- In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt.
- Cook the meat, stirring frequently, for about 10 minutes until brown and cooked through. Remove the pan from the heat and stir in the remaining sesame oil, the fish sauce, scallions, mint, and lime juice.
- Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges. Enjoy!
Nutrition Facts : Carbohydrate 51.45g, Cholesterol 120.77mg, Fat 61.22g, Fiber 6.16g, Protein 42.42g, SaturatedFat 15.75g, ServingSize 4.00, Sodium 1,538.74mg, Sugar 0.00, UnsaturatedFat 29.28g
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.
Nutrition Facts : Calories 271 kcal, Carbohydrate 8 g, Protein 17 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 836 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
THAI BEEF SALAD
A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium
THAI STYLE BEEF SALAD
Provided by Food Network
Yield 4 portions
Number Of Ingredients 15
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.
THAI BEEF SALAD
Make and share this Thai Beef Salad recipe from Food.com.
Provided by Sackville
Categories Steak
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 679.9, Fat 41.8, SaturatedFat 14.4, Cholesterol 147, Sodium 820.5, Carbohydrate 31.2, Fiber 6.2, Sugar 17.5, Protein 47
THAI-STYLE BEEF SALAD
Categories Salad Beef Onion No-Cook Quick & Easy Lunch Lime Radish Summer Sesame Lettuce Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season dressing with salt and pepper. Combine beef, lettuce, radishes and green onions in large bowl; toss with enough dressing to coat. Divide salad between 2 plates. Serve, passing any remaining dressing separately.
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- In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
- In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
- In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice.
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- Take your beef out of the fridge ½ an hour before you are wanting to cook it. (This allows the meat to cook evenly)
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- Season steak with salt and pepper. Heat a frying pan or BBQ to a high heat and cook steak for 2-4 minutes on each side, then set aside to rest.
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- Season and chargrill the steaks on a hot griddle for 2-3 minutes each side, until tender but still pink.
- Meanwhile, break the gem lettuces onto a platter. Add cucumber, fresh coriander and mint leaves, cherry tomatoes and red chillies. Slice the beef and toss the whole lot together.
- Whisk the juice of a lime and the sesame oil together. Drizzle over and top with a handful roasted peanuts.
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- 1 Combine soy and sesame oil. Place steaks in a shallow dish and pour soy mixture over steaks. Cover with plastic wrap and place in fridge to marinate for an hour (if pressed for time, marinate while you prepare the salad).
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- In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.
- Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
- Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear.
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- 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.
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