THAI BEEF SALAD
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
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.
BANGKOK BEEF SALAD
This is a spicy Thai salad made with ground beef. The salad itself isn't something piled up on lettuce, but rather scooped up with lettuce leaves. Or, if you prefer, you could take spoonfuls of the meat with garnishes and wrap them in a softer lettuce, such as Boston, or red leaf. As always, adjust the spiciness to your own taste.
Provided by PalatablePastime
Categories Vegetable
Time 28m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden.
- Cool rice slightly; blend to a coarse powder in a blender or spice mill.
- Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat.
- Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper.
- Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat.
- Garnish with bell peppers, mint sprigs, and chili slivers.
- Serve with additional soy sauce or fish sauce, if desired.
- To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.
Nutrition Facts : Calories 285.1, Fat 11.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 979.2, Carbohydrate 18.8, Fiber 1.1, Sugar 5.2, Protein 26.1
BANGKOK NOODLE SALAD
Make and share this Bangkok Noodle Salad recipe from Food.com.
Provided by 700835
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Break pasta in half and cook according to package directions. Rinse in cold water and drain well.
- Combine dressing ingredients in a small bowl and stir until thick and creamy.
- Pour pasta into a large bowl and toss with dressing.
- Add carrots and chicken.
- Garnish with cilantro and peanuts.
Nutrition Facts : Calories 711, Fat 42.7, SaturatedFat 7.3, Cholesterol 26.2, Sodium 1229.1, Carbohydrate 51.9, Fiber 4.7, Sugar 5.2, Protein 35.4
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 BEEF SALAD
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
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
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