Cold Thai Beef Salad Recipes

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THAI BEEF SALAD



Thai Beef Salad image

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

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
⅓ cup fish sauce
1 tablespoon sweet chili sauce
½ cup white sugar
1 ½ pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
½ English cucumber, diced
1 pint cherry tomatoes

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



Thai Beef Salad image

Recipe video above. One little change to the usual Thai Beef Salad recipe - grinding coriander to mix into the dressing gives this an extra dimension that makes this a restaurant standard recipe.

Provided by Nagi | RecipeTin Eats

Categories     Beef     Salad

Time 25m

Number Of Ingredients 18

1/2 to 1 tsp birds eye or Thai Chilli (, very finely sliced (Note 1))
2 garlic cloves
1 tbsp cilantro/coriander stems (, finely chopped)
2 tsp sugar
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp grape seed oil ((or canola or vegetable oil))
7 - 8 oz / 200 - 250 g good quality beef steak - sirloin (, at room temperature (Note 2))
1/2 tbsp oil ((vegetable, peanut or canola oil))
Salt and pepper
2 cups mixed lettuce leaves
1/4 cup cherry tomatoes (, halved)
1/4 small red onion ((spanish onion), very finely sliced)
1/2 cucumber (, cut horizontally then cut into slices (about 1/3 cup))
1/4 cup cilantro/coriander leaves (, lightly packed)
1/4 cup mint leaves (, lightly packed)
1 tbsp peanuts (, roughly chopped)
Extra cilantro/coriander and mint leaves

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

AUTHENTIC THAI BEEF SALAD



Authentic Thai Beef Salad image

Authentic Thai beef salad is delicious. Refreshing with mint, coriander, cool cucumber and slices of rare beef. Tossed with a lime and chilli dressing that dances with the ingredients, the sum of the parts comes together to create one of the best salads you'll ever enjoy. Originally published December 2019

Provided by Recipe Winners

Categories     Salads

Time 35m

Number Of Ingredients 17

2 fat cloves of garlic, minced
1/4 cup finely chopped coriander roots and stems - washed and 'hairy' bits removed - see note 1. below
2 1/2 tablespoons fish sauce
3 level tablespoons soft brown sugar
1/3 cup freshly squeezed lime juice
2 red chillies, finely sliced - use as much or as little as you like, what you want is a prickle from the chilli on your palate
2 small red shallots, finely sliced
1/4 teaspoon fine white pepper
1/4 teaspoon salt
500 g beef porterhouse, rump or fillet cut about 2.5 cm / 1 inch thick - this thickness creates a nice slice when cut ( 1 pound)
4 Lebanese (Persian) cucumbers, sliced into ribbons
handful of beansprouts
1 cup fresh mint leaves
1 small red onion, cut into thin slivers
handful of cherry tomatoes, halved
1 cup coriander leaves on stems
1/4 cup fried shallots

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!

CRUNCHY THAI SALAD



Crunchy Thai Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 20m

Number Of Ingredients 21

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

  • Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
  • Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

EASY THAI BEEF SALAD



Easy Thai Beef Salad image

A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 10

2 ounces cellophane (bean thread) noodles
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon Thai red curry paste
6 ounces roast beef, thinly sliced and cut into 1-inch-wide strips
1 carrot, sliced into ribbons with a vegetable peeler
1/4 cup fresh mint leaves
Coarse salt and ground pepper
1/4 cup unsalted peanuts, coarsely chopped

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.

Nutrition Facts : Calories 390 g, Fat 19 g, Fiber 3 g, Protein 22 g

SPEEDY THAI BEEF SALAD



Speedy Thai beef salad image

Whip up this authentically fresh and fragrant Thai salad in just quarter of an hour

Provided by John Torode

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

250g pack medium rice noodle
2-3 rump or sirloin steaks , about 700g/1lb 9oz in total
juice 1 lime
2 tbsp vegetable oil
2 tbsp fish sauce
2long red chillies , seeded and cut into long strips
300g beansprout
20g pack coriander , leaves picked and torn
2 x packs basil , leaves picked and torn
sweet chilli sauce , to serve

Steps:

  • Put the noodles in a large heatproof bowl. Pour over a kettleful of water and leave for about 4 mins until softened. Drain in a colander then rinse under cold water.
  • Heat a heavy non-stick frying pan over a high heat. Trim any fat from the steaks. When hot, sear the steaks for 2-3 mins each side. Remove from the heat and leave to rest while you make the salad.
  • Mix together the lime juice, vegetable oil and fish sauce, add the strips of chilli and give it a good stir. Combine the beansprouts, coriander and basil, then stir in the lime and chilli mix.
  • Thinly slice the steaks into strips and toss together with the other ingredients. Divide the noodles between four plates and pile the beef salad on top. Serve with sweet chilli sauce, if you like.

Nutrition Facts : Calories 544 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 1.6 milligram of sodium

THAI BEEF SALAD



Thai Beef Salad image

We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

Provided by Kathy Brennan

Categories     Salad     Beef     Cucumber     Chile Pepper     Dinner     Small Plates     Kid-Friendly

Yield Serves 4

Number Of Ingredients 11

1 pound (455 g) strip steak (about 1 inch/2.5 cm thick; see Tip), trimmed and at room temperature
Vegetable oil
Salt and pepper
1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces
1/2 English cucumber, halved lengthwise and sliced
1/2 pint (120 g) cherry tomatoes, halved
1/2 small red onion, halved lengthwise and thinly sliced
Handful of fresh mint leaves, roughly chopped
Large handful of fresh cilantro leaves, roughly chopped
Chile-Lime Sauce
Handful of roasted peanuts, whole or roughly chopped (optional)

Steps:

  • Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
  • Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
  • Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
  • Make Ahead
  • Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
  • Staggered
  • If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.

THAI BEEF SALAD



Thai Beef Salad image

In 1986, Craig Claiborne wrote about "an exceptional sauce 'borrowed' from the cuisine of Thailand, where it is known as nam pla, and Vietnam, where it is known as nuoc mam." This fish sauce is made with an essence of anchovies. Claiborne said one of its best uses was in the preparation of this salad.

Provided by Craig Claiborne

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/2 pound lean, tender beef, preferably fillet of beef
2 tablespoons corn, peanut or vegetable oil
1 cup freshly squeezed lime juice
1/2 cup fish sauce
1 tablespoon finely minced garlic
8 sprigs fresh coriander with stems and leaves
1/2 teaspoon dried hot red-pepper flakes
8 cups reasonably packed romaine lettuce leaves broken into fairly large, bite-size pieces
1 cup coarsely chopped, trimmed scallions, green part and all
1 whole cucumber, about 1/2 pound, peeled and cut into thin rounds
2 medium-size tomatoes, about 3/4 pound, cored and cut into small wedges
1 medium-size red onion, about 1/2 pound, cut into thin rings

Steps:

  • Preheat a charcoal grill or preheat the oven broiler to high.
  • Rub the beef with the oil and set aside.
  • Combine the lime juice, fish sauce and garlic and set aside.
  • Cut off the stems of the fresh coriander. Set the tender leaves aside. Chop the stems finely and add them to the lime juice mixture. Add the hot red-pepper flakes.
  • Put the lettuce leaves, scallions, cucumber rounds, tomato wedges and red onions in a salad bowl.
  • Put the meat on the hot grill or under the broiler and grill or broil to the rare stage.
  • When the meat is cooked to the desired degree of doneness, place it while it is still hot on a board and slice it as thinly as possible. Add the hot meat to the salad bowl. Stir the sauce well and pour it over all. Toss to blend, and serve immediately.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 2877 milligrams, Sugar 9 grams, TransFat 0 grams

THAI BEEF SALAD



Thai beef salad image

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

1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
1 rump steak (200-250g)
2 tsp groundnut oil or sunflower oil
100g beansprouts
small pack coriander , leaves picked
1 garlic clove , crushed
1 tbsp fish sauce
1 tbsp soft brown sugar
1/2 lime , zested and juiced
1 red chilli , finely chopped (deseeded if you like)

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 BEEF SALAD



Thai Beef Salad image

When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

6 tablespoons fresh lime juice (about 3 limes)
2 1/2 tablespoons Thai fish sauce (nam pla)
1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped
1 teaspoon sugar
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
4 scallions, white and pale-green parts only, thinly sliced on the diagonal
3 shallots, thinly sliced into rings
3 kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
12 ounces baby arugula (about 5 cups)
2 tablespoons olive oil
1 boneless sirloin steak (1 1/2 pounds)
1/2 teaspoon coarse salt
Freshly ground pepper
1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

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.

Nutrition Facts : Calories 382 g, Cholesterol 63 g, Fat 26 g, Fiber 3 g, Protein 26 g, Sodium 712 g

EASY THAI BEEF SALAD



Easy Thai Beef Salad image

This recipe is a mix of various recipes I have tried over the years, as I love all those Thai flavours.

Provided by Susieq Rovelli

Categories     Meat

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

500 g lean beef steaks
2 tablespoons soy sauce
1 clove crushed garlic
1/2 teaspoon garlic
1/2 teaspoon chili
1/2 teaspoon ginger
1 tablespoon fish sauce
1 1/2 tablespoons lime juice
1 1/2 tablespoons sweet chili sauce
2 teaspoons soy sauce
1 teaspoon sweet soy sauce or 1 teaspoon sugar, to sweeten
2 tablespoons chopped coriander
shredded lettuce, of your choice
1/2 diced red onion (any salad ingredients you desire)

Steps:

  • Combine soy and garlic and marinate steak for at least 3 hours.
  • Combine salad ingredients in two separate bowls.
  • Combine dressing ingredients together, mix well, and put aside.
  • Cook steak on grill or in pan until cooked to desired level.
  • Slice steak into strips and place on top of salad.
  • Drizzle over dressing.
  • Enjoy!

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EASY THAI STEAK SALAD - JO COOKS
2020-10-01 Assemble salad – In a large bowl, combine the salad ingredients and give it a little toss. Next, pour the homemade dressing over the salad and toss it again. Serve – Arrange salad on a plate or serving dish and top with steak slices. To garnish, sprinkle with peanuts or a herb of your choice, and enjoy! How To Cook Steak
From jocooks.com


ISAN-STYLE THAI SLICED-STEAK SALAD RECIPE - SERIOUS EATS
2018-08-29 Transfer steak to a cutting board and set aside. Combine garlic, pepper flakes, and Thai chiles in a mortar and pestle and pound into a fine paste (see notes). Add sugar, fish sauce, and lime juice, and pound until the sugar is dissolved. Taste dressing and add more sugar, fish sauce, lime juice, or pepper flakes to taste.
From seriouseats.com


THAI BEEF & CUCUMBER SALAD - IT'S WHAT'S FOR DINNER
Cover and marinate in refrigerator 20 to 30 minutes. Drain cucumber in colander; discard marinade. Set aside. Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.)
From beefitswhatsfordinner.com


COLD THAI NOODLE SALAD - DINNER, THEN DESSERT
2017-07-17 Cook the rice noodles according to the directions on the package and drain. Let cool for a few minutes. Add the rest of the salad ingredients to the bowl. In a small bowl add the dressing ingredients and whisk. Add the dressing to the bowl of pasta and vegetables and toss. Garnish with white and black sesame seeds.
From dinnerthendessert.com


HOW TO: ULTIMATE THAI BEEF SALAD | MARION'S KITCHEN
Steps. Combine the marinade ingredients in a large bowl. Add the steaks and set aside to marinate for 10 minutes. For the dressing, whisk together fish sauce, lime juice and sugar. Heat oil in a frying pan over high heat. Cook steaks for 3-4 minutes each side (medium-rare) or until cooked to your liking.
From marionskitchen.com


COLD ROAST BEEF SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
10 Best Cold Beef Salad Recipes | Yummly trend www.yummly.com. Cold Roast Beef Salad Garlic And Zest olive oil, red onion, roast beef, black pepper, ciliegine, Brussels sprouts and 12 more Thai Beef Salad Ang Sarap noodles, lime dressing, red …
From therecipes.info


COLD SPAGHETTI SALAD SHRIMP - THERESCIPES.INFO
› cold spicy shrimp salad recipe › best ever shrimp pasta salad › cold spaghetti shrimp salad recipes › cold shrimp noodle salad Caprese Pasta Salad With Beef new www.yummly.com. fresh basil, mozzarella cheese, fresh mozzarella, grape... See more result ›› See also : Recipe Pasta Salad With Shrimp , Easy Shrimp Pasta Salad 93. Visit site . Italian Spaghetti Salad …
From therecipes.info


NAM TOK AUTHENTIC THAI “WATERFALL BEEF” SALAD RECIPE
2021-03-04 Gently toast rice in a dry skillet until gently browned. Grind toasted rice with a mortar and pestle until fine flour is formed. Grill steak on the barbecue or on the stove in a skillet until medium rare. Let the steak rest a couple minutes before thinly slicing on a cutting board.
From dobbernationloves.com


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