Bright And Fresh Thai Beef Salad Recipes

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.

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!

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.

THAI BEEF SALAD

Steps:

• Prepare a charcoal fire. Combine the lime juice, fish sauce, sugar and chili in a large glass or ceramic bowl. Add the tomatoes and cucumbers. Toss. Refrigerate.
• Grill the steaks over hot coals until medium rare, about 3 to 5 minutes per side. Let stand for 5 minutes. Slice the meat across the grain into thin slices. Add to the salad. Add mint leaves and toss well. Serve at room temperature.

THAI BEEF SALAD

Steps:

• Preheat oven to 400 degrees. Make dressing: Whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. Stir in cilantro and mint. Set aside. Toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
• Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle steak all over with salt; season with pepper. Brown steak, turning once, about 2 minutes per side. Transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare.
• Transfer steak to a cutting board, and let stand at least 5 minutes. Cut steak across the grain into 1/4-inch-thick slices.
• Add steak to salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

THAI-STYLE BEEF SALAD

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.

FIERY THAI BEEF SALAD

Steps:

• To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
• Prepare grill or broiler.
• Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
• Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.

THAI BEEF SALAD

Steps:

• Arrange the lettuce on a plate and top with the beef. Sprinkle with the salt and drizzle with the dressing. Garnish with the vegetables, ground rice and mint. Serve with Green Rice (see recipe).

BRIGHT AND FRESH THAI BEEF SALAD

Steps:

• Char 2 anaheim chili over broiler until blackened on all sides. Wrap in paper bag and let stand 10 mins to steam. Peel core and seed chli cut into 1/2 inch pieces, set aside.
• Blanch tomatoes in sauce pan of boiling water for 10 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Pull off skins using small sharp knife. Cut tomatoes crosswise in half. Squeeze tomatoes gently to remove seeds. Finely dice tomatoes and set aside.
• Peel outer tough stems from lemongrass. Finely chop enough to make 1 tbs. (note. you can buy frozen chopped lemongrass in asian stores).
• Whisk lemongrassh, fish sauce, lime juice, mint, honey. 1 1/2 tsp garlic, and serrano chili in medium bowl. Gradually whisk in 6 tbs olive oil. (can be prepared 6 hours ahead. Cover and refridgerate chilies, dressing and tomatoes separately.
• Brush both sides of steaks with remaining oil. Rub pepper and remaining 2 tsp garlic over steak. Heat heavy large skillet over medium high heat. Add steaks to desired deegree of dongeness, about 2mins a side for rare. Let stand until cool.
• Cut steaks diagonally into thin slices, transfer to large bowl. Pour 3 tbs dressing over steak, toss to coat. Combine anaheim chlies, tomatoes, lettuces and chopped green onions in another bowl. Toss with remiaining dressing. Divide salad between plates, arrange beef decoratively on top.