GRILLED THAI CURRY BEEF ROLL
Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
- Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
- For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
- Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
- Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.
THAI BEEF
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Provided by BadLittleChef
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place flank steak in the freezer for 20 minutes.
- Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
- Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
- Lay steak slices in a single layer on the rack of the prepared broiler pan.
- Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g
THAI GLAZED BEEF WITH CHILE-LEMONGRASS SAUCE
Enjoy Asian-style dinner tonight with these glazed beef tenderloins, rice and a savory lemongrass sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- In medium bowl, mix 1 tablespoon of the oil, the garlic, gingerroot, pepper, coriander and beef. Cover and refrigerate 30 minutes or up to 8 hours.
- In 12-inch skillet (preferably nonstick), heat remaining 3 tablespoons oil over medium-high heat until shimmering and hot. Add marinated beef. Cook 6 to 8 minutes, stirring constantly so garlic doesn't burn, until beef is browned and cooked through. Drain fat.
- In small bowl, mix sugar, lime juice, 2 tablespoons fish sauce and the vinegar. Add mixture to skillet with beef. Stir and heat to boiling. Watch carefully as liquid evaporates to avoid scorching. When only about 1 tablespoon liquid is left, use slotted spoon to remove beef to bowl; cover to keep warm.
- Add onion to skillet and cook 1 minute, stirring frequently. Stir in lemongrass, garlic and chile. Cook 30 seconds, stirring constantly. Add broth, 2 tablespoons fish sauce and the oyster sauce. Heat to boiling, stirring occasionally. Reduce heat to medium and simmer 1 minute longer. Return beef to skillet and cook 30 seconds, stirring constantly. Serve with rice.
Nutrition Facts : Calories 480, Carbohydrate 63 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 16 g, TransFat 0 g
THAI GRILLED BEEF WITH STRING BEANS
A Sizzling Asian-Inspired Dinner from the South Beach Diet's "Daily Dish" (Phase 1). If you're in the mood for Asian-inspired food that's also South Beach Diet-friendly, you're in luck. This healthy dish combines the tangy flavor of fresh lime juice with spicy seasonings, making for a tasty, easy-to-prepare entree.
Provided by WendyMaq
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill or grill pan to high. Rub steak on each side with 1 teaspoon of the oil and season with salt and pepper. Grill until desired done-ness, about 4 minutes per side for medium-rare. Remove from heat and set on a cutting board for 5 minutes.
- Whisk together lime juice, fish sauce, chili paste, sugar substitute, cilantro, and scallions in a large mixing bowl.
- Heat saucepan of salted water until boiling. Add beans and cook until crisp-tender, about 3 minutes. Drain.
- Thinly slice meat across the grain. Toss with lime juice mixture, adding any meat juices that have accumulated on the cutting board; add beans, toss, and serve.
Nutrition Facts : Calories 349.3, Fat 16.5, SaturatedFat 6.2, Cholesterol 69.7, Sodium 450.3, Carbohydrate 11.4, Fiber 4.4, Sugar 3, Protein 38.8
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
GRILLED BEEF STEAK IN THAI MARINADE
Fiery red curry paste mixes with sweet coconut milk and tangy citrus, bring the flavors of Thailand to this Beef Steak recipe.
Provided by FoodieFanatic
Categories Steak
Time 16m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
- For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
- Cover, and blend or process until smooth.
- Pour marinade over meat.
- Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
- Drain steaks, reserving marinade.
- Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
- Discard any remaining marinade.
- Remove steak from grill, and let stand 5 minutes
- Thinly slice meat across the grain.
- Note:
- You can make marinade up to 24 hours ahead. Marinate steak as directed.
Nutrition Facts : Calories 176.5, Fat 7, SaturatedFat 3.9, Cholesterol 68, Sodium 347.7, Carbohydrate 1.7, Sugar 1.1, Protein 25.5
THAI GRILLED BEEF
Provided by William Norwich
Categories dinner, project, main course
Time 2h30m
Yield 8 salad portions
Number Of Ingredients 2
Steps:
- Place the meat in a bowl and coat with the marinade. Cover and refrigerate at least 2 hours. Grill or broil, browning all sides, until rare to medium rare, about 25 minutes.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 38 milligrams, TransFat 0 grams
THAI-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
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