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!
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
THAI BEEF SALAD
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
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
AUTHENTIC THAI BEEF SALAD
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
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!
CLASSIC THAI BEEF SALAD
Steps:
- Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
- Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
- For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
- In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.
Nutrition Facts : Calories 271 kcal, Carbohydrate 8 g, Protein 17 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 836 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
THAI BEEF SALAD
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
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
GRILLED THAI BEEF SALAD
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
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.
JITLADA'S THAI BEEF SALAD
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
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.
EASY THAI BEEF SALAD
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
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!
THAI BEEF SALAD
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
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.
MY O MY.. BEST THAI BEEF SALAD EVER!
This is one of the best Thai salads I have ever tasted and I just had to share it with my zaar family. Try it, you won't regret it. You can substitute the beef with the same amount of Pork fillets, chicken breasts or thigh fillets, or some firm tofu. When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, BUT STORE EACH IN SEPARATE CONTAINERS. Do NOT combine until you are ready to serve. This is an ideal portable lunch or picnic dish that can be transported in 3 small containers, and assembled on the spot.
Provided by KitchenManiac
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
- (I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
- Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
- To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
- Stir the dressing well.
- Place the beef on the salad and pour over the dressing.
- Serve immediately.
THAI BEEF SALAD
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
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
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
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
THAI BEEF SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 10m
Yield Eight servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 3 grams, Sodium 1465 milligrams, Sugar 4 grams
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