Jitladas Thai Beef Salad Recipes

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THAI STYLE BEEF SALAD



Thai Style Beef Salad image

Provided by Food Network

Yield 4 portions

Number Of Ingredients 15

1 cup mung bean sprouts
1 small kohlrabi, peeled and julienned
2 carrots, peeled and julienned
1 pound fresh, raw spinach leaves, well washed and stems discarded
1 pint cherry tomatoes, cut in half
2 tablespoons tamarind paste
4 tablespoons sugar
3 tablespoons rice wine
3 tablespoons peanut oil
1 pound beef flank steak, cut into 1/4 thick strips, sliced against the grain
Salt and pepper to taste
2 tablespoons grated ginger
2 tablespoons roasted and ground cumin seed
6 to 8 basil leaves, finely shredded
3 tablespoons Thai fish sauce (nam pla)

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



Thai Beef Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

3/4 pound roast beef (from deli counter), thinly sliced
1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)
1 (14-ounce) can bean sprouts, well drained
1 (10-ounce) can diced tomatoes with green chilies, well drained
1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)
2 tablespoons vegetable oil
2 tablespoons Asian roasted sesame oil
2 tablespoons soy sauce
1 large garlic clove, finely minced
1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest
1 tablespoon minced fresh ginger
1/2 cup chicken broth
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Salt, to taste

Steps:

  • Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.

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