Bangkok Beef Salad Recipes

THAI BEEF SALAD

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

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.

BANGKOK NOODLE SALAD

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.

THAI-STYLE BEEF SALAD

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.