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
SPICY THAI BEEF SALAD
Very simple but delicious Thai salad. Great for a summer dinner or lunch. Slightly modified from a recipe in "Main Course Classics" by Jenni Fleetwood which is a great cookbook.
Provided by Kevin Young
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the steak into 1 inch pieces about 1/4 inch thick.
- Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
- Heat olive oil over medium heat in a frying pan.
- Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
- Remove from heat and add beef, stirring to cover beef with mushroom mixture.
- Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
- Add this mixture to the beef and mushrooms.
- Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.
Nutrition Facts : Calories 690.5, Fat 47, SaturatedFat 15.3, Cholesterol 146.2, Sodium 958.5, Carbohydrate 19.3, Fiber 6.2, Sugar 7.3, Protein 48.7
TIGER CRIES SALAD (A SPICY THAI BEEF SALAD)
A fabulous summer meal, marinade the meat and make the dressing the night before then throw dinner together FAST. Excellent for casual dinner parties and dieters. I've had this mouth-watering salad at a couple of different Thai restaurants, I was unable to find a recipe so I combined several to make my own. This salad is very spicy yet the bursts of freshness from the lime and mint make it a celebration for the taste buds. It's extremely addictive and very healthy, no oil!
Provided by ThaiSnob
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
- note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.
- Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
- Char grill or broil meat to med rare, about 3-4 minutes per side.
- Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.
- *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
- Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
- (Be sure to taste and make any necessary adjustments dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
- Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
- Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
- Toss the salad until all ingredients are very well coated and mixed.
- Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
- Add a serving of sticky rice to each plate.
- Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
- Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
- Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
- Fill steamer with soaked rice and cover.
- Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth.
- Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away.
- Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
- To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown.
- Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
- Adds an interesting, nutty and essential flavor to the dressing.
Nutrition Facts : Calories 392.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 91.8, Sodium 1876, Carbohydrate 38.9, Fiber 5.4, Sugar 19.6, Protein 37.4
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