Sweet Chilli Thai Beef Salad Recipes

THAI BEEF SALAD

Thai Beef Salad image

Recipe video above. One little change to the usual Thai Beef Salad recipe - grinding coriander to mix into the dressing gives this an extra dimension that makes this a restaurant standard recipe.

Provided by Nagi | RecipeTin Eats

Time 25m

Number Of Ingredients 18

Ingredients

1/2 to 1 tsp birds eye or Thai Chilli (, very finely sliced (Note 1))
2 garlic cloves
1 tbsp cilantro/coriander stems (, finely chopped)
2 tsp sugar
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp grape seed oil ((or canola or vegetable oil))
7 - 8 oz / 200 - 250 g good quality beef steak - sirloin (, at room temperature (Note 2))
1/2 tbsp oil ((vegetable, peanut or canola oil))
Salt and pepper
2 cups mixed lettuce leaves
1/4 cup cherry tomatoes (, halved)
1/4 small red onion ((spanish onion), very finely sliced)
1/2 cucumber (, cut horizontally then cut into slices (about 1/3 cup))
1/4 cup cilantro/coriander leaves (, lightly packed)
1/4 cup mint leaves (, lightly packed)
1 tbsp peanuts (, roughly chopped)
Extra cilantro/coriander and mint leaves

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

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

Ingredients

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

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