Easy Thai Beef Salad Recipes

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.

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!

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.

Steps:

• Break noodles in half, and cook according to package instructions. Drain noodles, rinse with cold water, and drain again.
• In a medium bowl, whisk together lime juice, oil, sugar, and curry paste. Add noodles, roast beef, carrot, and mint. Season with salt and pepper; toss to combine. Serve, or cover and refrigerate overnight. Sprinkle with peanuts when ready to serve.

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.

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.