Authentic Thai Beef Salad Recipes

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.

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.

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.

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
• Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
• (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
• If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
• But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will.
• Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center.
• Garnish beef with coriander sprig and serve with rice.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
• Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
• Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
• Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.