THAI BEEF SALAD
Steps:
- Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
- Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
- Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
- Preheat a skillet over high heat until screaming hot and smoking.
- Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
- Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
- Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
- Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
- Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
- Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
Nutrition Facts : ServingSize 326 g, Calories 384 kcal, Carbohydrate 13.5 g, Protein 38.1 g, Fat 19.9 g, SaturatedFat 4.4 g, Cholesterol 101 mg, Sodium 1553 mg, Fiber 2.4 g, Sugar 7.6 g
SPEEDY THAI BEEF SALAD
Whip up this authentically fresh and fragrant Thai salad in just quarter of an hour
Provided by John Torode
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Put the noodles in a large heatproof bowl. Pour over a kettleful of water and leave for about 4 mins until softened. Drain in a colander then rinse under cold water.
- Heat a heavy non-stick frying pan over a high heat. Trim any fat from the steaks. When hot, sear the steaks for 2-3 mins each side. Remove from the heat and leave to rest while you make the salad.
- Mix together the lime juice, vegetable oil and fish sauce, add the strips of chilli and give it a good stir. Combine the beansprouts, coriander and basil, then stir in the lime and chilli mix.
- Thinly slice the steaks into strips and toss together with the other ingredients. Divide the noodles between four plates and pile the beef salad on top. Serve with sweet chilli sauce, if you like.
Nutrition Facts : Calories 544 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 1.6 milligram of sodium
QUICK AND EASY THAI BEEF SALAD
Make and share this Quick and Easy Thai Beef Salad recipe from Food.com.
Provided by loof751
Categories Meat
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir together soy sauce and brown sugar in a small bowl.
- Core lettuce and thinly slice. Arrange on individual serving plates.
- Mince the garlic. Remove stem and seeds from peppers and mince. Peel the orange, remove the white pith, and coarsely chop. Thinly slice the beef. Chop the peanuts.
- Heat 2 teaspoons oil in a large nonstick skillet over high heat. Quickly stir-fry beef in batches until browned on the outside and slightly pink on the inside. Remove from pan and set aside.
- Add the remaining 1 teaspoon oil to skillet and cook peppers and garlic for about 1 minute.
- Stir in the soy sauce mixture and bring to a boil. Return the beef to the skillet and stir until well coated. Remove from heat and stir in the chopped orange.
- Spoon mixture over lettuce and sprinkle chopped peanuts over top. Serve warm.
Nutrition Facts : Calories 452.8, Fat 28.6, SaturatedFat 6.6, Cholesterol 63.8, Sodium 1046, Carbohydrate 25.8, Fiber 5.1, Sugar 17.6, Protein 27.1
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
EASY THAI BEEF SALAD
This recipe is a mix of various recipes I have tried over the years, as I love all those Thai flavours.
Provided by Susieq Rovelli
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine soy and garlic and marinate steak for at least 3 hours.
- Combine salad ingredients in two separate bowls.
- Combine dressing ingredients together, mix well, and put aside.
- Cook steak on grill or in pan until cooked to desired level.
- Slice steak into strips and place on top of salad.
- Drizzle over dressing.
- Enjoy!
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
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