Thai Style Beef Salad Recipes

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CLASSIC THAI BEEF SALAD



Classic Thai Beef Salad image

Classic Thai beef salad recipe is made with grilled beef steak, cucumber, tomato and fresh mint and cilantro herbs. Perfect for low-carb and gluten-free diet.

Provided by Holly Ford

Categories     Lunch     Salad

Time 30m

Number Of Ingredients 12

3/4 lb beef tenderloin, rib-eye, sirloin, or striploin (room temperature)
1 tbsp soy sauce
dashes pepper
2 small cucumber (seeded and sliced)
4 oz cherry tomato (cut in half)
1 shallot (sliced)
1/4 cup mint (loosely packed and torn)
1/4 cup cilantro (loosely packed and torn)
1 1/2 tbsp fish sauce
1 tbsp palm sugar (or light brown sugar)
2 tbsp fresh lime juice
1 fresh red chili (finely minced)

Steps:

  • Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
  • Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
  • For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
  • In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

Nutrition Facts : Calories 271 kcal, Carbohydrate 8 g, Protein 17 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 836 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

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

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!

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

THAI STYLE BEEF SALAD



Thai Style Beef Salad image

Provided by Food Network

Yield 4 portions

Number Of Ingredients 15

1 cup mung bean sprouts
1 small kohlrabi, peeled and julienned
2 carrots, peeled and julienned
1 pound fresh, raw spinach leaves, well washed and stems discarded
1 pint cherry tomatoes, cut in half
2 tablespoons tamarind paste
4 tablespoons sugar
3 tablespoons rice wine
3 tablespoons peanut oil
1 pound beef flank steak, cut into 1/4 thick strips, sliced against the grain
Salt and pepper to taste
2 tablespoons grated ginger
2 tablespoons roasted and ground cumin seed
6 to 8 basil leaves, finely shredded
3 tablespoons Thai fish sauce (nam pla)

Steps:

  • Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.
  • Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.
  • Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.
  • Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.

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

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

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

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.

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.

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!

THAI-STYLE BEEF SALAD



Thai-Style Beef Salad image

Categories     Salad     Beef     Onion     No-Cook     Quick & Easy     Lunch     Lime     Radish     Summer     Sesame     Lettuce     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons oriental sesame oil
2 tablespoons Thai fish sauce (nam pla)
2 teaspoons grated lime peel
8 ounces thinly sliced roast beef, cut into thin strips (about 2 cups)
4 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
4 green onions, thinly sliced

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season dressing with salt and pepper. Combine beef, lettuce, radishes and green onions in large bowl; toss with enough dressing to coat. Divide salad between 2 plates. Serve, passing any remaining dressing separately.

THAI GRILLED BEEF SALAD



Thai Grilled Beef Salad image

Provided by Molly O'Neill

Categories     project, salads and dressings

Time 2h

Yield Four servings

Number Of Ingredients 23

1 teaspoon kosher salt
1 1/2 teaspoons tumeric powder
1 large eggplant, cut into 1/4-inch-round slices
2 tablespoons vegetable oil
1 1/2 teaspoons black mustard seeds
1/4 cup rice-wine vinegar
1 small onion, peeled and minced
2 cloves garlic, peeled and thinly sliced
1 1/2 teaspoons grated gingerroot
1 tablespoon curry powder
1 1/2 teaspoons minced Thai chili pepper
1 inch-long cinnamon stick
1 teaspoon sugar
1/4 cup dissolved tamarind pulp or orange juice
1 pound flank steak
4 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 cup distilled white vinegar
2 tablespoons olive oil
2 tablespoons nuoc mam (Vietnamese fish sauce)
2 tablespoons soy sauce
1/2 cup minced pineapple
1 cup minced mint leaves

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-STYLE BEEF SALAD



Thai-Style Beef Salad image

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

1/2 cup fish sauce
1/2 cup lime juice
1/3 cup sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander or 3 tablespoons cilantro
1/2 cup chopped green onion
1/4 cup chopped shallot
2 tablespoons sesame oil
4 tablespoons sweet chili sauce (mae ploy)
2 lbs beef, any cut can be used such as the London broil used in this recipe
1 sliced sweet onion
4 tomatoes, wedged
1 sliced cucumber, seedless
4 cups fresh mung bean sprouts

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

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12-thai-summer-salads-allrecipes image
2021-02-16 View Recipe. You'll combine rice noodles with tamarind, lime juice, fish sauce, and scrambled egg; and serve it over fresh greens garnished with cilantro, sprouts, and peanuts. It's ready in less than 45 minutes. "Have all the …
From allrecipes.com


EASY THAI STEAK SALAD - JO COOKS
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2022-06-30 Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste. Prepare the dressing, …
From jocooks.com


EASY AUTHENTIC THAI BEEF SALAD RECIPE - NAM TOK NUA
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Prepare the other dressing ingredients. Place one portion of the steak slices together with one portion of the dressing ingredients excluding the onion and herbs in a saucepan and heat, stirring to mix well. Then add in the onion and …
From tastythais.com


BEST THAI BEEF SALAD (YAM NEUA) RECIPE - HOW TO MAKE THAI BEEF …
In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally. In a small bowl, combine 2 teaspoons of the sugar and ¾ teaspoon each salt and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture. Prepare a grill for very high heat.
From 177milkstreet.com


THAI BEEF SALAD FROM 'MAXIMUM FLAVOR' - SERIOUS EATS
2019-03-18 Flip the meat over and repeat on the bottom, being careful not to cut all the way through the meat. In a small bowl, combine the garlic, jalapeño, pickled ginger, sweet vermouth, soy sauce, and fish sauce. Put the meat into a gallon-size zip-top bag and add the marinade. Squeeze out the excess air and seal the bag.
From seriouseats.com


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.
From allfoodandnutrition.com


THAI BEEF SALAD - THE FORK BITE
2018-01-17 Cook the steak: 3 Preheat a skillet over high heat until hot and smoking. Cook the beef to your liking. Remove the beef from the skillet and set aside for 10 minutes to rest. 4 Slice the beef thinly against the grain and sprinkle with grounded toasted glutinous rice (optional) and a pinch of salt and pepper.
From theforkbite.com


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


THAI WATERFALL BEEF SALAD RECIPE - THE SPRUCE EATS
2021-12-26 Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak (s), turning meat to coat. Set in the refrigerator to marinate. For the ground sticky rice (instead of peanuts): Place 2 tablespoons uncooked sticky rice in a dry frying pan over medium-high heat.
From thespruceeats.com


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


THAI STYLE BEEF SALAD - GONNA WANT SECONDS
2022-05-23 Remove from grill, tent with foil, and allow steak to rest for 10 minutes, then slice. Mix the dressing. In a bowl, combine rice powder, the other dressing ingredients, and reserved steak juice. Whisk to combine. Combine the veggies. In a large mixing bowl combine the veggies. Add the dressing.
From gonnawantseconds.com


QUICK THAI BEEF SALAD RECIPE - FOOD & WINE
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


THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA RECIPE
Directions. Step 1. In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 …
From foodandwine.com


THAI BEEF SALAD RECIPE - DINNER, THEN DESSERT
2021-05-18 Instructions. In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic. Add half the marinade to the steak, coat well and let marinate for 20 …
From dinnerthendessert.com


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 …
From bonappetit.com


THAI-STYLE BEEF SALAD | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. For dressing, in a small container with a tight-fitting lid, combine dressing, lime juice, soy sauce, and cilantro; cover and shake well. Chill for up to 24 hours. Advertisement. Step 2. In a container with a lid, combine spinach, carrot, beef, and peanuts. Cover and chill for up to 24 hours.
From bhg.com


THAI GRILLED BEEF SALAD RECIPE - ANDREW ZIMMERN
It needs to rest for 25 minutes. While meat is resting on a plate, assemble the rest of the salad. Combine the chiles, ginger, pepper, sugar, fish sauce, lime juice and garlic. Set aside. Combine the onion, tomato, mint, basil, cilantro, and rice powder. Set aside. Lay a lettuce leaf or two on each of 4 plates/bowls.
From andrewzimmern.com


THAI BEEF SALAD (YUM NUA) RECIPE | COZYMEAL
In a bowl, whisk together the fish sauce, lime juice, sugar and roasted chili paste. Set aside. Step 2. Sprinkle a pinch of salt and black pepper over the steak on both sides. Heat a cast-iron or grill pan and grill the steak on the rare side of medium-rare. …
From cozymeal.com


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


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


THAI BEEF SALAD WITH LIME DRESSING - JUST A TASTE
2021-01-19 Marinate the steak: In a sealable plastic bag, stir together the soy sauce, brown sugar, lime juice, lemongrass and garlic. Add the steak, seal the bag and shake it around to coat the steak. Refrigerate the steak for a minimum of 2 hours and up to 24 hours.
From justataste.com


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


THAI BEEF SALAD - RECIPE - FINECOOKING
To assemble the salad. Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry.
From finecooking.com


EASY THAI BEEF SALAD RECIPE - DELISH
2020-02-20 Heat a heavy based frying pan over medium heat. Add peanuts and toast until lightly browned. Allow to cool and then roughly chop. Wipe out your frying pan and add 25ml of vegetable oil, heat until ...
From delish.com


SPICY THAI BEEF SALAD RECIPE - SWEET CS DESIGNS
Instructions. Season beef with a pinch of salt and pepper, sprinkled evenly across beef. Heat a large skillet or wok on high heat. Add oil and swirl around pan until shimmery. Add beef to pan and cook until well browned, stirring often to prevent burning; about 5-8 minutes. Remove beef from pan and set aside.
From sweetcsdesigns.com


THAI BEEF SALAD RECIPE - LENA'S KITCHEN
How to make a Thai beef salad. Marinate the steak: Whisk the Thai steak marinade ingredients together in a rimmed baking dish. Place the steak inside the dish and leave it to marinate for at least 15 minutes. Grill the marinated steak: Place the marinated steak on a hot grill. Cook for a few minutes on both sides or until the internal temperature reaches 130ºF – 135ºF.
From lenaskitchenblog.com


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