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
THAI GRILLED BEEF SALAD
Provided by Molly O'Neill
Categories project, salads and dressings
Time 2h
Yield Four servings
Number Of Ingredients 23
Steps:
- Combine the salt and tumeric. Put the eggplant in a colander. Sprinkle with the salt mixture and toss. Set aside for 1 hour. Rinse and pat dry.
- Heat some of the oil in a cast-iron skillet. Add the eggplant and cook until golden brown, about 4 minutes per side. Drain on paper towels. Transfer to a large glass or ceramic bowl.
- Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor. Puree until smooth. Set aside.
- Heat the remaining oil in a clean skillet. Add the mustard mixture and simmer over medium heat for 5 minutes. Add the curry powder, chili, cinnamon, sugar and tamarind. Reduce the heat to medium-low, cover and cook for 15 additional minutes. Pour over the eggplant and marinate in the refrigerator for 4 hours.
- Put the steak in a large glass or ceramic baking dish. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor. Puree until smooth. Pour the marinade over the meat. Cover and refrigerate for 2 hours.
- Bring the meat to room temperature. Grill over hot coals until rare, about 3 minutes per side. Set aside to rest for 10 minutes.
- To assemble, divide the eggplant salad among 4 plates. Slice the meat into very thin strips crosswise. Drape 4 slices of meat over the top of each salad. Garnish with fresh mint.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1222 milligrams, Sugar 13 grams, TransFat 0 grams
THAI GRILLED BEEF SALAD
Steps:
- Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
- Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.
- Divide cabbage mixture among 4 plates. Top each with beef salad.
- Available at Asian markets and many supermarkets.
THAI GRILLED BEEF SALAD
From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!
Provided by LifeIsGood
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your grill or grill pan over medium-high to high heat.
- Rub the steaks with the oil and season with salt and pepper.
- Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
- Let the steaks rest for 10 minutes before slicing.
- Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
- Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
- Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
- Sprinkle with the peanuts and serve right away, with the lime wedges.
Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 0.8, Sodium 1121.6, Carbohydrate 14.6, Fiber 1.8, Sugar 9.8, Protein 3.9
THAI GRILLED-BEEF SALAD
This flavorful beef salad is healthy and easily made. Thai fish sauce is sold in the Asian section of most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 15
Steps:
- Heat grill over medium-high heat. In a small skillet over medium heat, toast peanuts, stirring occasionally, until fragrant and lightly browned, 2 to 3 minutes. Remove from heat. Let cool, then coarsely chop; set aside.
- Make marinade: Process ginger, lime zest, jalapeno, 2 tablespoons chopped shallot, and 2 teaspoons sugar in a food processor to form a coarse paste, about 1 minute. Add 1 tablespoon fish sauce and 1 teaspoon oil; pulse to combine. Place steak on a large plate, and coat both sides with marinade.
- Make dressing: In a small bowl, combine lime juice with the remaining tablespoon fish sauce, 1/2 teaspoon sugar, and 2 tablespoons shallot. Slowly add the remaining 2 tablespoons oil, whisking constantly until emulsified.
- Prepare an ice bath; set aside. Bring a medium pot of water to a boil, and cook green beans until crisp-tender and bright green, about 2 minutes. Using a slotted spoon, quickly plunge beans into ice bath to stop the cooking.When cool, remove from ice bath, and set aside.
- Grill steak 6 minutes on first side. Turn steak, and continue cooking 4 minutes more for medium-rare. Transfer to a cutting board to rest at least 5 minutes.
- Arrange green beans, cabbages, and carrot slices around perimeter of a large serving platter. Drizzle dressing over vegetables. Thinly slice steak on the bias, and fan out slices in middle of platter. Sprinkle with peanuts, and scatter scallions on top of steak. Serve immediately.
Nutrition Facts : Calories 516 g, Cholesterol 112 g, Fat 31 g, Fiber 8 g, Protein 39 g, Sodium 827 g
THAI-STYLE BEEF SALAD
Crunchy, crisp, spicy & refreshing in hot weather. Make the dressing earlier in the day to let the flavors meld - then light the grill, slice the veggies & dinner is on! We put the helpful guests to work slicing veggies while the meat grills!
Provided by Busters friend
Categories Roast Beef
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1724.9, Fat 168.4, SaturatedFat 68, Cholesterol 224.7, Sodium 4272.3, Carbohydrate 27, Fiber 5.1, Sugar 12.6, Protein 29.2
GRILLED THAI BEEF SALAD
When setting the table for this popular, slightly spicy Thai salad, provide only a spoon and a fork. Thais believe that food should be so beautifully cut beforehand that a knife is not necessary. Serve for a light spring supper or tasty lunch.
Provided by Olha7397
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place steak in large shallow dish. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat well. Cover and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 30 minutes.
- Place lettuce in large attractive salad bowl. In small saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. Drain and refresh under cold water; drain again, pat dry and add to salad bowl.
- On cutting board and using chef's knife, core red pepper and remove membranes and seeds; Cut into thin strips and add to bowl. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add sprouts.
- Reserving marinade, place steak on greased grill over medium-high heat or under broiler; cook, turning once, for about 10 minutes or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes.
- Meanwhile, in small saucepan, bring marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let cool slightly.
- Slice meat diagonally across the grain into thin slices; add to salad bowl. Pour dressing over top; toss gently until lightly coated. Serves 4.
- Variations:.
- Thai Pork Salad: Use pork tenderloin instead of flank steak. Grill, turning once, for 20 to 23 minutes or until just a hint of pink remains inside.
- Thai Chicken Salad: Use 3 boneless skinless chicken breasts Instead of flank steak. Grill, turning once, for 8 to 10 minutes or until no longer pink inside.
- Canadian Living.
Nutrition Facts : Calories 298.6, Fat 15.1, SaturatedFat 4, Cholesterol 35.1, Sodium 890.4, Carbohydrate 15.8, Fiber 3.3, Sugar 8.5, Protein 22.3
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