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
GRILLED THAI BEEF SALAD
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
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.
EASY THAI BEEF SALAD
This substantial salad is packed full of filling and flavour-packed ingredients, yet it's low-fat and good for you
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.
- Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.
- Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.25 milligram of sodium
MY O MY.. BEST THAI BEEF SALAD EVER!
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
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.
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.
COLD THAI BEEF SALAD
I love making this salad the night after a big beef dinner. It's lighter and more refreshing than next-day beef sandwiches! The vegetables I've used vary every time, depending on what I have on-hand. Shrimp also works well, if you don't have beef.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- To make the Dressing: Mix together all the ingredients and chill.
- To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.
THAI BEEF SALAD
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
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
The chili paste heats this salad up. If you prefer our salad milder, use half of amount given. This recipe was found in Cooking Light magazine. Cook's note: I added 2 tablespoons rice vinegar and more chopped cilantro and mint as well as offering crused red chili flakes at the table to spice it up a bit more.
Provided by SharleneW
Categories Meat
Time 42m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat grill or broiler.
- Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
- RESERVE half of this mixture for use later.
- Combine other half of lime mixture and steak in a large zip-loc bag.
- Seal and marinate in refrigerator for about 10 minutes, turning once.
- Remove steak from bag; DISCARD MARINADE.
- Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
- Let stand 5 minutes.
- Cut steak diagonally across the grain into thin slices.
- Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
- Divide salad evenly among 6 plates.
- Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.
Nutrition Facts : Calories 249.6, Fat 9.7, SaturatedFat 4, Cholesterol 46.5, Sodium 535.1, Carbohydrate 14.9, Fiber 2.4, Sugar 8.7, Protein 26
THAI BEEF SALAD
Make Thai Beef Salad without a visit to an Asian market. Thai Beef Salad is made with simple ingredients like Italian dressing, peanut butter & lime juice.
Provided by My Food and Family
Categories Home
Time 56m
Yield Makes 4 servings, about 3 cups each.
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Beat steak sauce, peanut butter and lime juice with wire whisk until well blended. Pour 1/3 cup of the steak sauce mixture into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate. Remove steak from marinade; discard marinade.
- Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally and brushing with the reserved steak sauce mixture. Remove steak from grill; cover with foil to keep warm. Let stand 10 min.
- Cut steak across the grain into thin slices; set aside. Toss greens, vegetables, bean sprouts and dressing in large bowl; divide evenly among 4 serving plates. Top with the steak.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g
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- Slice the paw paw thinly on a vegetable slicer (mandolin) and then slice into thin strips. You can also grate the paw paw if you prefer but it's important it's as fine as possible. Place in a bowl with the bean shoots, mint, coriander, peanuts and coconut. To make the dressing, put palm sugar and chillies in a mortar and pestle and pound together to break up the chillies.
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- 1 Combine soy and sesame oil. Place steaks in a shallow dish and pour soy mixture over steaks. Cover with plastic wrap and place in fridge to marinate for an hour (if pressed for time, marinate while you prepare the salad).
- 2 Prepare rice noodles following packet directions. Drain and rinse under cold water until cooled.
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- If using a wider cut of steak such as flank, slice it into two pieces along the grain. Combine the marinade ingredients in a small bowl and stir to dissolve the sugar. Transfer the steak to a ziplock bag and pour the marinade over the steak (*Footnote 1). Seal and massage the bag a few times. Marinate at room temperature for 20 minutes to an hour.
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