Thai Beef Salad With Mint Recipes

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THAI BEEF SALAD WITH MINT



Thai Beef Salad With Mint image

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 ounces beef tenderloin or sirloin
4 cups torn Boston or romaine lettuce, mesclun or any salad greens mixture (trimmed, washed and dried)
1 cup torn fresh mint leaves (trimmed, washed and dried)
1/4 cup minced red onion
1 medium cucumber, peeled, cut in half lengthwise, seeded and diced
Juice of 2 limes
1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
1/8 teaspoon cayenne, or to taste
1/2 teaspoon sugar

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



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

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS



Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts image

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

1/2 cup hoisin sauce
2 tablespoons soy sauce
1/2 tablespoon minced fresh ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
4 (4 ounce) New York strip steaks
3 tablespoons sesame oil
salt & freshly ground black pepper
1/4 cup olive oil
1 teaspoon minced lemongrass
1 teaspoon minced shallot
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon minced kaffir lime leaf
1/2 teaspoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon Thai fish sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup fresh bean sprout
1/4 cup shredded radicchio
1/2 maui onions or 1/2 other sweet onion, cut into ½ inch thick rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
20 fresh mint leaves
20 fresh basil leaves
1/2 cup watercress leaf, chopped
1/2 cup shiitake mushroom, stemmed and sliced
2 ounces chinese bean thread noodles
4 ounces mixed baby greens
2 tablespoons macadamia nuts, toasted and crushed

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

STEAK SALAD WITH FISH SAUCE AND MINT



Steak Salad With Fish Sauce and Mint image

This salad, with Southeast Asian flair, takes mere minutes to make, even with cooking the beef. Its base is mesclun and a handful of flavorful, mild herbs, like parsley or mint. Because steak doesn't need any seasoning, cooking it takes only 10 minutes. You could substitute chicken, pork or shrimp. The vinaigrette that accompanies this salad is light but assertive, based not on olive oil but on a neutral-flavored oil like canola. I use relatively little oil, as its job is only to help the remaining dressing ingredients coat the greens. To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity. The vinaigrette is rounded off with mustard, shallots, and nam pla (Thai fish sauce) or soy sauce.

Provided by Mark Bittman

Categories     easy, quick, weekday, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 to 1 1/2 pounds thick sirloin, rib-eye or other boneless steak
6 to 8 cups mesclun greens
1 cup mint leaves
1/4 cup neutral oil, like canola
1/4 cup rice vinegar or lime juice
1 teaspoon mustard, optional
1 chopped shallot, about 1 tablespoon
2 tablespoons nam pla, or 1 tablespoon soy sauce mixed with 1 tablespoon water
1/4 teaspoon or more freshly ground black pepper

Steps:

  • If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)
  • Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.
  • Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams

EASY THAI BEEF SALAD



Easy Thai Beef Salad image

A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 10

2 ounces cellophane (bean thread) noodles
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon Thai red curry paste
6 ounces roast beef, thinly sliced and cut into 1-inch-wide strips
1 carrot, sliced into ribbons with a vegetable peeler
1/4 cup fresh mint leaves
Coarse salt and ground pepper
1/4 cup unsalted peanuts, coarsely chopped

Steps:

  • Break noodles in half, and cook according to package instructions. Drain noodles, rinse with cold water, and drain again.
  • In a medium bowl, whisk together lime juice, oil, sugar, and curry paste. Add noodles, roast beef, carrot, and mint. Season with salt and pepper; toss to combine. Serve, or cover and refrigerate overnight. Sprinkle with peanuts when ready to serve.

Nutrition Facts : Calories 390 g, Fat 19 g, Fiber 3 g, Protein 22 g

LARB (LAAB) THAI MEAT SALAD WITH MINT AND LEMONGRASS



Larb (Laab) Thai Meat Salad With Mint and Lemongrass image

I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls.

Provided by MarraMamba

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2/3 cup fresh lime juice
1/3 cup fish sauce (found in Asian markets or in the Ethnic aisle of most grocers)
1 tablespoon sugar
2 teaspoons thai roasted chili paste
3/4 cup canned low sodium chicken broth
1 1/2 lbs ground chicken or 1 1/2 lbs pork
1 cup thinly sliced green onion
3/4 cup thinly sliced shallot
3 tablespoons minced fresh lemongrass (found in Asian Markets)
1 tablespoon thinly sliced Thai red chili peppers or 1 tablespoon serrano chili
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves

Steps:

  • Combine the first four ingredients in a medium bowl. Save this sauce for later.
  • Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
  • You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.

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