SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE WITH TOASTED MACADAMIA NUTS
Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices.
Provided by Great Chefs
Number Of Ingredients 31
Steps:
- To make the marinade: In a shallow dish, combine all the marinade ingredients. Add the steak strips and let sit at room temperature for 5 minutes. In a large saute pan or skillet over high heat, heat the sesame oil and saute the steak for 5 minutes per side for medium rare. Sprinkle with salt and pepper. Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes. To make the vinaigrette: In the same pan over high heat, heat the olive oil and saute the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned. Stir in the remaining ingredients. Set aside. To make the stir-fry: In a large saute pan or skillet over high heat, heat the olive oil and saute all of the ingredients except the noodles for 1 minute, tossing frequently. Add the noodles and cook 1 minute. Set aside. To serve: Slice the steak into 1- to 2-inch strips. Divide the salad greens among 4 salad plates. Divide the stir-fry sprout mixture over the greens, then top with beef strips. Drizzle vinaigrette around the salads and garnish with macadamia nuts.
THAI BEEF SALAD WITH MINT
Provided by Mark Bittman
Categories quick, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
- Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water -- mixture will be thin -- and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
- Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 3 grams
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 STEAK SALAD
An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.
Provided by toripf
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
- Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
- Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
- Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 8 g, Cholesterol 26.9 mg, Fat 4.5 g, Fiber 2.6 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 3.9 g
THAI BEEF STEW WITH LEMONGRASS AND NOODLES
In this soul-satisfying Thai-inspired dish, delicate rice noodles are combined with gingery spiced beef.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Beef Dinner Lunch Meat Fall Winter Noodle Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 6 servings
Number Of Ingredients 19
Steps:
- Process lemongrass, garlic, makrut lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
- Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.
- Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2-3 hours.
- Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
- Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).
- Meanwhile, cook noodles according to package directions.
- Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
- DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.
SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS
Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- ---To make the marinade---.
- In a shallow dish, combine all the marinade ingredients.
- Add the steak strips and let sit at room temperature for 5 minutes.
- In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
- Sprinkle with salt and pepper.
- Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
- ---To make the vinaigrette---.
- In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
- Stir in the remaining ingredients.
- Set aside.
- ---To make the stir-fry---.
- In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
- Add the noodles and cook 1 minute.
- Set aside.
- ---To serve---.
- Slice the steak into 1-inch to 2-inch strips.
- Divide the salad greens among 4 salad plates.
- Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
- Drizzle vinaigrette around the salads and garnish with macadamia nuts.
Nutrition Facts : Calories 732, Fat 52.4, SaturatedFat 12, Cholesterol 92.8, Sodium 1186.7, Carbohydrate 39, Fiber 2.1, Sugar 17.3, Protein 26.9
THAI BEEF SALAD
Provided by William Norwich
Categories dinner, project, salads and dressings
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Arrange the lettuce on a plate and top with the beef. Sprinkle with the salt and drizzle with the dressing. Garnish with the vegetables, ground rice and mint. Serve with Green Rice (see recipe).
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY THAI BEEF SALAD
Very simple but delicious Thai salad. Great for a summer dinner or lunch. Slightly modified from a recipe in "Main Course Classics" by Jenni Fleetwood which is a great cookbook.
Provided by Kevin Young
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the steak into 1 inch pieces about 1/4 inch thick.
- Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
- Heat olive oil over medium heat in a frying pan.
- Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
- Remove from heat and add beef, stirring to cover beef with mushroom mixture.
- Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
- Add this mixture to the beef and mushrooms.
- Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.
Nutrition Facts : Calories 690.5, Fat 47, SaturatedFat 15.3, Cholesterol 146.2, Sodium 958.5, Carbohydrate 19.3, Fiber 6.2, Sugar 7.3, Protein 48.7
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