Thai Beef Salad Recipes

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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

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

Categories     Beef     Salad

Time 25m

Number Of Ingredients 18

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

GRILLED THAI BEEF SALAD



Grilled Thai Beef Salad image

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

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

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.

AUTHENTIC THAI BEEF SALAD



Authentic Thai Beef Salad image

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

2 fat cloves of garlic, minced
1/4 cup finely chopped coriander roots and stems - washed and 'hairy' bits removed - see note 1. below
2 1/2 tablespoons fish sauce
3 level tablespoons soft brown sugar
1/3 cup freshly squeezed lime juice
2 red chillies, finely sliced - use as much or as little as you like, what you want is a prickle from the chilli on your palate
2 small red shallots, finely sliced
1/4 teaspoon fine white pepper
1/4 teaspoon salt
500 g beef porterhouse, rump or fillet cut about 2.5 cm / 1 inch thick - this thickness creates a nice slice when cut ( 1 pound)
4 Lebanese (Persian) cucumbers, sliced into ribbons
handful of beansprouts
1 cup fresh mint leaves
1 small red onion, cut into thin slivers
handful of cherry tomatoes, halved
1 cup coriander leaves on stems
1/4 cup fried shallots

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!

MY O MY.. BEST THAI BEEF SALAD EVER!



My O My.. Best Thai Beef Salad Ever! image

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

30 ounces sirloin steaks, trimmed (rump or fillet)
7 ounces salad greens (any kind)
2 small red onions, finely sliced
10 kaffir lime leaves, shredded
3 large mild red chilies, seeded and shredded (can add more if you like a BIG punch)
2/3 cup cilantro leaf (coriander)
2/3 cup mint leaf
2/3 cup basil leaves
1 teaspoon soya sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar or 2 tablespoons palm sugar

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



Thai beef salad image

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

1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
1 rump steak (200-250g)
2 tsp groundnut oil or sunflower oil
100g beansprouts
small pack coriander , leaves picked
1 garlic clove , crushed
1 tbsp fish sauce
1 tbsp soft brown sugar
1/2 lime , zested and juiced
1 red chilli , finely chopped (deseeded if you like)

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

THAI BEEF SALAD



Thai Beef Salad image

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

1 pound (455 g) strip steak (about 1 inch/2.5 cm thick; see Tip), trimmed and at room temperature
Vegetable oil
Salt and pepper
1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces
1/2 English cucumber, halved lengthwise and sliced
1/2 pint (120 g) cherry tomatoes, halved
1/2 small red onion, halved lengthwise and thinly sliced
Handful of fresh mint leaves, roughly chopped
Large handful of fresh cilantro leaves, roughly chopped
Chile-Lime Sauce
Handful of roasted peanuts, whole or roughly chopped (optional)

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.

JITLADA'S THAI BEEF SALAD



Jitlada's Thai Beef Salad image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons oyster sauce
1 1/2 teaspoons freshly ground black pepper
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
1 pound flap beef, at room temperature
Butter or oil, for cooking
7 whole fresh Thai chiles or jalapeno chiles (to taste)
1 clove fresh garlic
3 tablespoons fresh lime juice
1 teaspoon shrimp paste
1 scallion, cut on the bias into 1 1/2-inch-long pieces
1/2 cucumber, thinly sliced
1/2 white onion, thinly sliced
1 medium ripe tomato, sliced
3 to 4 stems fresh cilantro
1/2 head iceberg lettuce, thinly sliced

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.

BOB'S THAI BEEF SALAD



Bob's Thai Beef Salad image

Unique taste of Thai. Blend of flavors is truly unbelievable. You must try for yourself. WOW! We suggest serving over white rice. Any other way would not be Bob's way.

Provided by BABYANDAMY

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound beef rib eye steak
2 large cucumbers - peeled, halved lengthwise and sliced
2 red onions, halved and thinly sliced
15 Thai chiles, sliced into thin rings
3 limes, juiced
1 pinch white sugar
1 cup fish sauce

Steps:

  • Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.
  • In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 33.8 g, Cholesterol 76 mg, Fat 24 g, Fiber 5.6 g, Protein 28.3 g, SaturatedFat 9.6 g, Sodium 4458.6 mg, Sugar 16.4 g

THAI BEEF SALAD



Thai Beef Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 10m

Yield Eight servings

Number Of Ingredients 8

1 cup fresh lime juice
1/2 cup Thai fish sauce (nam pla)
1 tablespoon sugar
2 teaspoons minced Thai chili or jalapeno
2 small tomatoes, peeled, seeded, cored and diced
2 small cucumbers, peeled, seeded and diced
2 12-ounce pieces flank steak
1 cup fresh mint leaves

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

THAI BEEF SALAD



Thai Beef Salad image

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

6 tablespoons fresh lime juice (about 3 limes)
2 1/2 tablespoons Thai fish sauce (nam pla)
1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped
1 teaspoon sugar
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
4 scallions, white and pale-green parts only, thinly sliced on the diagonal
3 shallots, thinly sliced into rings
3 kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
12 ounces baby arugula (about 5 cups)
2 tablespoons olive oil
1 boneless sirloin steak (1 1/2 pounds)
1/2 teaspoon coarse salt
Freshly ground pepper
1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

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



Thai Beef Salad image

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

1/2 pound lean, tender beef, preferably fillet of beef
2 tablespoons corn, peanut or vegetable oil
1 cup freshly squeezed lime juice
1/2 cup fish sauce
1 tablespoon finely minced garlic
8 sprigs fresh coriander with stems and leaves
1/2 teaspoon dried hot red-pepper flakes
8 cups reasonably packed romaine lettuce leaves broken into fairly large, bite-size pieces
1 cup coarsely chopped, trimmed scallions, green part and all
1 whole cucumber, about 1/2 pound, peeled and cut into thin rounds
2 medium-size tomatoes, about 3/4 pound, cored and cut into small wedges
1 medium-size red onion, about 1/2 pound, cut into thin rings

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

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

EASY THAI BEEF SALAD



Easy Thai Beef Salad image

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

500 g lean beef steaks
2 tablespoons soy sauce
1 clove crushed garlic
1/2 teaspoon garlic
1/2 teaspoon chili
1/2 teaspoon ginger
1 tablespoon fish sauce
1 1/2 tablespoons lime juice
1 1/2 tablespoons sweet chili sauce
2 teaspoons soy sauce
1 teaspoon sweet soy sauce or 1 teaspoon sugar, to sweeten
2 tablespoons chopped coriander
shredded lettuce, of your choice
1/2 diced red onion (any salad ingredients you desire)

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!

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THAI BEEF SALAD - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
Ingredients. 1 tbsp vegetable oil 2 x 7oz - 200g beef steaks (Rib eye, tenderloin, sirloin) 1 shallot 20 cherry tomatoes (4oz 120g 2 small cucumbers
From recipe30.com
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THAI BEEF SALAD RECIPE | MYRECIPES
Cut steak diagonally across grain into thin slices. Advertisement. Step 2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk. Step 3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well.
From myrecipes.com
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YUM NUA (THAI BEEF SALAD) RECIPE | BON APPéTIT
2020-07-20 Step 1. Place rice in a medium skillet and set over medium heat. Cook, tossing often, until golden brown and deeply nutty–smelling, 12–15 minutes. Let cool, then finely grind in a spice mill ...
From bonappetit.com
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FRESH AND AROMATIC THAI BEEF SALAD RECIPE - RECIPES.NET
2021-12-10 Cover with foil and set aside for 10 minutes to rest. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
From recipes.net
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KETO THAI BEEF SALAD SO DELICIOUS AND ONLY 3G NET CARBS
2021-01-09 Thai Beef Salad is one of my personal favourites and this deliciously simple recipe is no exception. Perfect from the first mouthful to the last. 5 from 1 vote. Cook Mode Prevent your screen from going dark. Prep Time: 10 mins. Cook Time: 5 mins.
From madcreationshub.com
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THAI STYLE BEEF SALAD - ANNABEL LANGBEIN – RECIPES
Method. STEP 1. Rub the steaks with the fish sauce and season them with salt and pepper. STEP 2. Heat the oil in a large frypan and cook the steaks for 2-3 minutes on each side or until done to your liking. They can also be grilled over high heat on the barbecue. STEP 3.
From langbein.com
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EASY THAI BEEF SALAD - THE STAY AT HOME CHEF
Cover the bowl with plastic wrap and refrigerate up to 1 hour. Make the dressing in a small mixing bowl by whisking together lime juice, fish sauce, soy sauce, sugar, and crushed red pepper flakes. Refrigerate until ready to serve. Once the beef has marinated, heat a heavy skillet or grill pan over high heat.
From thestayathomechef.com
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THAI BEEF SALAD (YUM NUA) RECIPE | COZYMEAL
Step 3. Cut into bite-sized pieces. Set aside. Step 4. In a large bowl, combine the grilled beef with the seasoning sauce. Step 5. Add the shallots, green onions, onion, cucumber, tomato, Thai peppers, chili powder (if using), fresh mint and lettuce leaves. Step 6.
From cozymeal.com
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BEST THAI BEEF SALAD (YAM NEUA) RECIPE - HOW TO MAKE THAI BEEF …
Prepare a grill for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to an even, high flame.
From 177milkstreet.com
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THAI BEEF SALAD RECIPE: BEST 5 SERVING IDEAS - ALL FOOD
2022-04-28 Step 4: Add the beef; stir fry for about 2 minutes. Step 5: Add the bean sprouts, celery, green onions, and carrots; stir fry until the noodles are heated. Step 6: Add the cucumber; stir fry for 1-2 minutes. Step 7: To assemble the Thai Beef Salad: Place a good amount of noodles in a large bowl or individual bowls; set aside. Step 8: Top with beef and garnish with mint sprigs and cilantro ...
From allfoodandnutrition.com
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EASY THAI BEEF SALAD & MARINADE - THE WEEKLY MENU
2020-09-14 Add the meat to the bag and place in the fridge to marinate for at least 1 hour. Place the remainder in the fridge until ready to dress the salads. Heat a cast iron skillet or Dutch oven over medium high/high heat. Add the meat and cook until cooked through and slightly caramelized, about 5 …
From theweeklymenubook.com
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QUICK THAI BEEF SALAD RECIPE - CHANG MAI THAI COOKING SCHOOL
Step 1. In a large bowl, mix the lime juice, fish sauce, chiles and sugar; stir to dissolve the sugar. Add the beef, scallions, shallots, tomato, cucumber and celery leaves, toss gently and serve ...
From foodandwine.com
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TASTY THAI BEEF SALAD RECIPE | BEEF + LAMB NEW ZEALAND
1. Make the dressing by combining the ingredients and mixing well. Set aside to allow the flavours to develop while the meat cooks. 2. Rub the beef with oil, season with salt and pepper and heat the pan. 3. When the pan is hot cook the meat 2-3 minutes each side …
From recipes.co.nz
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THAI BEEF SALAD - GOOD HOUSEKEEPING
2007-06-25 In large bowl, toss watercress, mint, cilantro, radishes, onion, and lime peel; cover and refrigerate until ready to serve. Place steak on hot grill rack. Cover grill and cook steak 10 to 15 ...
From goodhousekeeping.com
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THAI BEEF SALAD | THAI RECIPES | GOODTO
2018-06-11 Method. To make the dressing: mix together the ingredients with 3tbsp water and leave to infuse. Meanwhile, prepare the quinoa or rice according to packet instructions. Toss together the cucumber, spring onions, quinoa or rice, sliced beef and chopped mint, and then stir in the dressing.
From goodto.com
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THAI BEEF SALAD RECIPE | MYRECIPES
Recipes; Thai Beef Salad; Thai Beef Salad. Rating: 5 stars. 10 Ratings. 5 star values: 8 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews ...
From myrecipes.com
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15 MINUTE THAI BEEF SALAD RECIPE - WENT HERE 8 THIS
2019-07-18 Step By Step Instructions. Step 1: First, let the beef come to room temperature. This helps it to cook more evenly on grill. Season it with the salt and pepper and let it sit for 30-60 minutes at room temperature. Step 2: Grind the cilantro stems, chili, garlic, and lemongrass in a food processor.
From wenthere8this.com
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THAI BEEF SALAD (THE HEALTHIEST RECIPE!) - RASA MALAYSIA
2022-05-30 Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain. In a bowl whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some ...
From rasamalaysia.com
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RECIPE: THAI BEEF SALAD WITH A CHINESE TWIST (SERVES 1)
THAI BEEF SALAD WITH A CHINESE TWIST 1 Tbsp. peanut oil 8 oz. sirloin steak 1 tsp. Chinese five-spice powder 1 Tbsp. Shao-Hsing rice wine, or dry sherry Salt and freshly ground pepper 1 scallion, finely sliced 1 1/2 oz. thinly sliced cucumber strips (sliced with a vegetable peeler) 1 lemon grass stalk, finely sliced 1 red onion, finely sliced 2 red chilies, seeded and chopped 1 Tbsp. fish ...
From recipelink.com
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THAI BEEF SALAD RECIPE (WITH VIDEO) - THIS MAMA LOVES
Make the marinade: First, whisk together the salad dressing ingredients in a medium bowl. Marinate: Then, coat the steak with half the dressing and let it marinate for 20 minutes. Sear the steak: Next, using a large heavy skillet on high heat, add the butter and let it melt.
From thismamaloves.com
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Top Asked Questions

How do you make Thai beef salad at home?
Juicy steak with fresh herbs, tomatoes, cucumber and a zingy dressing makes this Thai beef salad a delicious, easy and healthy lunch or dinner recipe. To make the marinade, whisk together all the ingredients. Place the steak in a Ziploc bag or suitable marinating container and pour over half the marinade. Reserve the rest.
Is the Thai beef salad a stir fry?
In many ways the Thai Beef Salad is the very definition of a stir fry. Simple ingredients, cooked very quickly at a high temperature in a wok (or frying pan). Where Thai Beef Salad does differ from other stir fry dishes, particularly those influenced by Chinese cuisine, is in the taste.
What is the best cut of beef for Thai beef salad?
Any tender cuts of beef are suitable. I like to use tenderloin for my Thai beef salad recipe, but rib-eye, striploin or sirloin steak will do great as well. If you want a full body and taste of beef, try this with skirt or hanger steak as well. For these cuts, be sure to grill it appropriately to avoid the tough texture.
What is the best Thai salad to eat?
Authentic Thai Beef Salad is one of the best salads going. Rare cooked beef combined with aromatic herbs and crisp salad ingredients dressed with a punchy, lime dressing topped with crispy fried shallots.

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