Spicy Thai Sesame Beef Salad Recipes

SPICY THAI BEEF SALAD

Steps:

• In a small bowl, combine garlic, ginger, lime zest, juice and sesame oil. Stir to combine and set aside. In a large bowl, combine cabbage, green onion, carrots, bell pepper, cucumber, cilantro, mint and beef. Toss with dressing and evenly distribute between bowls. Garnish with sesame seeds.

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.

SPICY THAI SESAME BEEF SALAD

Steps:

• Combine marinade ingredients and marinate beef at room temperature for 30-60 min. Combine dressing ingredients in a blender and blend until smooth (or use an immersion blender) Heat skillet Add 1 tbsp sesame oil Sear/brown beef in batches, leaving enough space between pieces to allow liquid to evaporate. Prepare salad: Plate salad ingredients (artfully ;-)) Drizzle lightly with dressing Top with beef Drizzle beef with dressing Sprinkle with toasted sesame seeds.

SPICY THAI BEEF SALAD

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.

THAI-STYLE BEEF SALAD

Steps:

• Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
• Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
• Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
• May present with jasmine rice or hot naan bread.
• Use sriracha sauce (hot red chili) on the side if you would like more heat.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.