Crispy Thai Beef Salad With Ginger Lime Dressing Recipes

TANGY GINGER LIME SALAD DRESSING

Steps:

• Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

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.

CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING

Steps:

• To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger, and Sriracha in a small bowl.
• Put the beef in a large bowl and drizzle with 1 tablespoon of the dressing; toss until coated evenly. Spray a nonstick grill pan or large nonstick skillet with nonstick spray and set over medium-high heat. Place some of the slices of beef on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with the remaining beef, transferring it to a large plate.
• Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with the remaining dressing.
• Yields 1 1/4 cups per serving.

CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING

Steps:

• To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl.
• Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate.
• Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.

CRISPY THAI BEEF SALAD WITH GINGER LIME DRESSING

Steps:

• In a bowl, whisk together all the ingredients for marinade, except the steak. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as overnight. Let the meat come to room temperature before grilling.
• To make the dressing, whisk together all ingredients thoroughly. Set aside.
• When ready to grill, spray the grill rack with cooking spray. Heat grill to high heat. Grill the meat for 5-7 minutes turning once.
• To assemble, place all ingredients separately on a large platter. Pour dressing over and serve.

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.

SUMMER STEAK SALAD WITH GINGER-LIME DRESSING

Steps:

• For dressing:
• Whisk all ingredients in small bowl to blend.
• For salad:
• Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
• Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
• Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

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.