Laabthaigroundbeefsalad Recipes

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LAAB - THAI GROUND BEEF SALAD



Laab - Thai Ground Beef Salad image

Wonderful fast summer or anytime meal that comes together quickly once you have your ingredients prepped. Mise en place very helpful with this dish. From Taste of Thai - thank you! Use a nice butter lettuce for this - core the head & rinse the leaves well. Dry & have plenty available - use 2 heads if they seem small - 1 per serving! I entered 12 leaves simply because the program required a number - we just keep a couple of heads available when we make this.

Provided by Busters friend

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons jasmine rice (uncooked)
1 lb ground beef (ground pork may be substituted)
4 tablespoons lime juice, divided (about 3-4 limes)
1 tablespoon fish sauce
1/2 cup shallot, thinly sliced
2 teaspoons gingerroot, minced fresh
4 scallions, chopped
1/4 cup mint leaf, chopped, plus whole leaves
fresh cilantro, for garnish
2 tablespoons cilantro, chopped
2 tablespoons chili-garlic sauce
2 teaspoons light brown sugar
12 lettuce leaves

Steps:

  • Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
  • While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
  • When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
  • Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
  • Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
  • Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.

GRILLED THAI BEEF SALAD



Grilled Thai Beef Salad image

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

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

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 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

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 LARB RECIPE



Thai Larb Recipe image

A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!

Provided by Sylvia Fountaine

Categories     appetizer

Time 30m

Yield 4

Number Of Ingredients 23

1/2 cup hot water
2 tablespoons vinegar- white or rice wine
1 red onion (divided, see instructions)
---
3 garlic cloves, rough chopped
4 tablespoons lemongrass, finely minced
1 teaspoon chili flakes, more to taste
16 ounces ground chicken, turkey, beef, lamb,
1/2 teaspoon salt
1/2 teaspoon pepper
--
2 cups cucumber, sliced or diced
2-3 radishes, sliced (or watermelon radish)
3 scallions, thinly sliced
1 tablespoon fresh chili, finely minced (optional, or sub jalapeno, Thai red chili)
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil (Thai basil elevates)
2 tablespoons fish sauce
4-5 tablespoons lime juice
1 teaspoon brown sugar, maple, or honey
finely chopped fresh chili- optional!
Serve with lettuce wraps or jasmine rice or both!

Steps:

  • Dice half the onion (you'll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
  • Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.
  • Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
  • While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I'll usually add more chili flakes. or finely diced fresh chilies.
  • Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

Nutrition Facts : Calories 436 calories, Sugar 4.5 g, Sodium 1204.1 mg, Fat 27.2 g, SaturatedFat 11.7 g, TransFat 0 g, Carbohydrate 12 g, Fiber 2.8 g, Protein 21.1 g, Cholesterol 82.9 mg

JITLADA'S THAI BEEF SALAD



Jitlada's Thai Beef Salad image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons oyster sauce
1 1/2 teaspoons freshly ground black pepper
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
1 pound flap beef, at room temperature
Butter or oil, for cooking
7 whole fresh Thai chiles or jalapeno chiles (to taste)
1 clove fresh garlic
3 tablespoons fresh lime juice
1 teaspoon shrimp paste
1 scallion, cut on the bias into 1 1/2-inch-long pieces
1/2 cucumber, thinly sliced
1/2 white onion, thinly sliced
1 medium ripe tomato, sliced
3 to 4 stems fresh cilantro
1/2 head iceberg lettuce, thinly sliced

Steps:

  • In a small bowl, combine the oyster sauce, black pepper, 1 tablespoon fish sauce and 1 tablespoon sugar. Place the beef in a large bowl and rub with the mixture. Allow the beef to marinate for a couple minutes.
  • Add butter or oil to a pan and place the pan over high heat. Cook the meat until the surface begins to caramelize, 4 minutes per side for medium-rare. Continue cooking until the meat reaches the desired doneness. Let the meat rest on a cutting board.
  • Meanwhile, crush the chiles and garlic with a mortar and pestle. Then, in a large bowl, combine the crushed garlic and chiles, lime juice, shrimp paste, remaining tablespoon sugar and remaining tablespoon fish sauce and mix until well combined. Thinly slice the cooled beef and toss with the dressing. Add the scallions, cucumbers and onions and toss to combine. Add the tomatoes, tossing carefully so they don't smash. Arrange the salad on a large plate, then top with the cilantro and serve with the lettuce either on the side or placed directly under the beef.

THAI BEEF SALAD



Thai Beef Salad image

Napa cabbage, also known as Chinese cabbage, has white ribs and green leaves. It's commonly used in Asian cooking and can be found year-round in the produce section of your local grocery store.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

7 tablespoons olive oil, divided
2 tablespoons lime juice, divided
2 tablespoons chili sauce
1/2 teaspoon dried cilantro flakes
6 cups shredded napa or Chinese cabbage
2 cups shredded carrots
1 cup chopped seeded peeled cucumber
1-1/2 pounds beef top sirloin steak, cut into thin strips
2 teaspoons minced garlic
1 teaspoon ground coriander
1 teaspoon dried basil

Steps:

  • In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates. , In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad.

Nutrition Facts : Calories 488 calories, Fat 32g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

LAAB - THAI GROUND MEAT SALAD



Laab - Thai Ground Meat Salad image

This is one of my favorite Thai recipes. It can be made with ground beef, lamb or chicken. It should be eaten at room temperature, over rice, mixed with cellaphane noodles or wrapped in lettuce leaves. Because it can be served cool, it is ideal for a dinner buffet or served as appetizers, wrapped in lettuce.

Provided by Beansprout

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 teaspoons dry white rice
1 tablespoon cooking oil (if using chicken)
3 cloves garlic, crushed
1 lb ground beef
6 shallots, sliced
4 scallions, sliced (green onions)
3 tablespoons Thai fish sauce
3 tablespoons lime juice
1/2 cup fresh mint leaves or 1/2 cup cilantro leaf
ground red pepper

Steps:

  • Dry roast the rice in a skillet until browned, then pound or process to a coarse powder and set aside.
  • Brown the ground meat with the garlic- If using ground chicken, saute the garlic for a minute in oil first.
  • Add shallots, scallions, mint leaves and roasted rice powder.
  • Stir fry until the shallots become limp.
  • Remove from heat.
  • Add remaining ingredients.
  • Let chill slightly.
  • Serve with rice, cellophane noodles or wrapped in lettuce leaves.

HEARTY GROUND BEEF SALAD



Hearty Ground Beef Salad image

In Wexford, Pennsylvania, Ruth Carter relies on this hearty salad for a quick dinner on busy workdays. "My husband likes the spicy Southwestern flavor and it's a favorite of mine, too." TIP: Try serving this flavorful twist on taco salad rolled up in a flour tortilla topped with guacamole, chopped fresh tomatoes and diced sweet onions.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/3 pound lean ground beef (90% lean)
1 small onion, finely chopped
3/4 cup canned kidney beans, rinsed and drained
1/2 cup V8 or tomato juice
1 tablespoon chili powder
1/2 teaspoon sugar
Dash salt
2 cups shredded lettuce
1/2 cup shredded cheddar cheese
2 tablespoons sliced ripe olives, drained, optional
Tortilla chips, optional

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the kidney beans, V8 juice, chili powder, sugar and salt; heat through. , Divide lettuce between two salad bowls or plates. Top with beef mixture. Sprinkle with cheese and olives if desired. Serve with tortilla chips if desired.

Nutrition Facts : Calories 339 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 609mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 8g fiber), Protein 30g protein.

BOB'S THAI BEEF SALAD



Bob's Thai Beef Salad image

Unique taste of Thai. Blend of flavors is truly unbelievable. You must try for yourself. WOW! We suggest serving over white rice. Any other way would not be Bob's way.

Provided by BABYANDAMY

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound beef rib eye steak
2 large cucumbers - peeled, halved lengthwise and sliced
2 red onions, halved and thinly sliced
15 Thai chiles, sliced into thin rings
3 limes, juiced
1 pinch white sugar
1 cup fish sauce

Steps:

  • Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.
  • In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 33.8 g, Cholesterol 76 mg, Fat 24 g, Fiber 5.6 g, Protein 28.3 g, SaturatedFat 9.6 g, Sodium 4458.6 mg, Sugar 16.4 g

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THAI STYLE BEEF SALAD - ANNABEL LANGBEIN – RECIPES
Method. STEP 1. Rub the steaks with the fish sauce and season them with salt and pepper. STEP 2. Heat the oil in a large frypan and cook the steaks for 2-3 minutes on each side or until done to your liking. They can also be grilled over high heat on the barbecue. STEP 3.
From langbein.com


THAI BEEF SALAD RECIPE | YOUR ULTIMATE MENU
2019-06-13 Rub oil onto beef and season all over with salt and pepper. Heat a large frying pan or chargrill pan over medium-high. Add steak and cook for 3 minutes each side (this should cook the steak to medium-rare - adjust cooking time to suit your tastes). Remove steak onto a wooden board, cover with foil and leave to rest for 5-10 minutes.
From yourultimatemenu.com


EASY GROUND BEEF TACO SALAD | FAVORITE FAMILY RECIPES
2021-04-09 Instructions. In a non-stick skillet, brown ground beef with chopped onion and shredded (optional) zucchini. When onion becomes soft and transparent and beef is cooked through, stir in taco seasoning and black beans and cook on low until heated through. If the mixture becomes too dry, add a few tablespoons of water.
From favfamilyrecipes.com


11 SPICIEST THAI DISHES - ASIAN RECIPE
2022-07-22 Spicy Gaeng Tai Pla. The first on the list of the Spiciest Thai food is the Gaeng Tai Pla. A super spicy curry made with fermented fish entrails, pickled fish bladder called Tai Pla is what the soup is made of. Don’t be surprised of how this curry looks (brown curry), but despite that the food tastes actually good.
From asian-recipe.com


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