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
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 LIME BEEF SALAD
Versions of this salad appear on menus in many Thai restaurants. Very simple to make at home. From California Home Cooking. Nice refreshing summer supper.
Provided by DonnaColorado Johns
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare outdoor grill. Season steak with salt and pepper, place on grill, and cook for about 5 minutes, turn and cook for 3 to 4 minutes more, or until meat is cooked rare. Remove from heat and let rest.
- In large bowl, toss together the greens, cilantro, and mint leaves.
- Cut meat across the grain and arrange slices on top of greens.
- Spoon 1/4 of the sauce over each portion, garnish with mint leave and a lime wedge and serve immediately.
- For sauce combine garlic, chiles, fish sauce, lime juice and sugar in small bowl.
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 (LIKE #57!)
Make and share this Thai Beef Salad (Like #57!) recipe from Food.com.
Provided by Haversac
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together fish sauce (or soy sauce) and brown sugar in a small bowl.
- Arrange lettuce on a platter or individual plates.
- Heat 2 teaspoons oil in a large nonstick skillet over high heat until hot but not smoking.
- Stir-fry beef, in batches, until browned on the outside and still pink inside, 30 seconds to 1 minute per batch.
- Spoon over lettuce.
- Add the remaining 1 teaspoons oil to the skillet and cook chili peppers, onions and garlic, stirring occaccsionally, until softened, about 1 minute.
- Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring.
- Remove from the heat and stir in orange and cilantro.
- Spoon over lettuce and beef, sprinkle peanuts over top and serve warm.
Nutrition Facts : Calories 567.9, Fat 37.3, SaturatedFat 9.8, Cholesterol 83.3, Sodium 1351.2, Carbohydrate 28.2, Fiber 5.4, Sugar 18.6, Protein 33.3
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