JITLADA'S THAI BEEF SALAD
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the oyster sauce, black pepper, 1 tablespoon fish sauce and 1 tablespoon sugar. Place the beef in a large bowl and rub with the mixture. Allow the beef to marinate for a couple minutes.
- Add butter or oil to a pan and place the pan over high heat. Cook the meat until the surface begins to caramelize, 4 minutes per side for medium-rare. Continue cooking until the meat reaches the desired doneness. Let the meat rest on a cutting board.
- Meanwhile, crush the chiles and garlic with a mortar and pestle. Then, in a large bowl, combine the crushed garlic and chiles, lime juice, shrimp paste, remaining tablespoon sugar and remaining tablespoon fish sauce and mix until well combined. Thinly slice the cooled beef and toss with the dressing. Add the scallions, cucumbers and onions and toss to combine. Add the tomatoes, tossing carefully so they don't smash. Arrange the salad on a large plate, then top with the cilantro and serve with the lettuce either on the side or placed directly under the beef.
THAI BEEF SALAD NAMED JACK
After visiting a restaurant in Buffalo on a recent trip, I came home with an addiction for this salad. After several tries. I'm close to the original and wanted to share! I just can't wait another year before I have this salad again! Enjoy!
Provided by info7435
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Put crushed red pepper and cilantro in to a small bowl and crush. In your serving bowl, mix Korean teriyaki sauce, sugar, and lime juice.
- Cook the steak/meat if used to your liking. (On the grill is best!).
- Boil water to a rolling boil and add the Chinese noodles. Cook for 3 minutes, picking apart with a fork while they are cooking. Check for tenderness, strain and rinse with cold water. Rinse the cooking pan with cold water, then return the noodles to the pan and toss with 1 teaspoon sesame seed oil so the noodles don't stick together. (Leave out this step for low fat recipes).
- Cut up Chinese cabbage into small pieces, and add with mixed greens to the serving dish. Toss with the "dressing" mixture.
- Slice steak thin, and place it on top of your tossed greens. Sprinkle chopped mango, chopped cashews and purple onion slices. Place cooked Chinese noodles on top of everything. or to the side to be creative.
- The great thing about this dish is you can add things you like and take away those you don't! Ideas to add: Watercress, baby corn, tomatoes, avocado, mung bean sprouts, red pepper slices.
Nutrition Facts : Calories 209.2, Fat 11, SaturatedFat 1.8, Sodium 107, Carbohydrate 26.2, Fiber 2.7, Sugar 7.1, Protein 4.3
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
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 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
More about "thai beef salad named jack recipes"
YUM NUA (THAI BEEF SALAD) RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (24)Estimated Reading Time 4 minsServings 4
- Place rice in a medium skillet and set over medium heat. Cook, tossing often, until golden brown and deeply nutty–smelling, 12–15 minutes. Let cool, then finely grind in a spice mill or mortar and pestle; set aside.
- Meanwhile, stir lime juice, fish sauce, red pepper flakes, and sugar in a small bowl until sugar dissolves. Season with salt and black pepper.
- Do ahead: You can toast and grind the rice a few days in advance (as Suntaranon does). If the smokiness and aroma have faded at all, just toss it in briefly hot skillet to refresh.
- Place beef in a large bowl and add fish sauce, sugar, and 2 Tbsp. oil. Let sit at room temperature 1 hour, or cover and chill up to 1 day ahead.
THAI BEEF SALAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (12)Total Time 23 minsCategory SaladCalories 292 per serving
- In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.
- Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
- Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear.
THAI BEEF SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
4.3/5 (9)Total Time 45 minsCategory DinnerCalories 343 per serving
- Place the steak in a Ziploc bag or suitable marinating container and pour over half the marinade. Reserve the rest. Marinade the steak for at least 20 minutes but ideally overnight in the fridge. (Remove the steak from the fridge 1 hour before cooking.)
- To cook the steak, heat a grill pan or outdoor grill until hot then cook the steaks for a few minutes per side, to your preference. Remove from the heat and allow to rest for 5 minutes.
- Assemble the salad by combining the cucumber, tomato, chilli, spring onion and herbs in a bowl. Slice the steak and add to the salad, pour over the remaining dressing. Toss to combine.
THAI BEEF SALAD | RECIPETIN EATS
From recipetineats.com
5/5 (103)Total Time 25 minsCategory Beef, SaladPublished Aug 12, 2019
SPICY THAI BEEF SALAD RECIPE | WHOLESOME YUM
From wholesomeyum.com
JACK'S FOOD MARKET - RECIPE: THAI BEEF SALAD WITH SPICY PEANUT …
From jacksfoodmarket.com
THAI BEEF SALAD (NAM TOK) - INQUIRING CHEF
From inquiringchef.com
THAI BEEF SALAD - NAM TOK NEUA (KETO, LOW CARB) | I HEART UMAMI
From iheartumami.com
EASY THAI BEEF SALAD RECIPE - SIMPLY SUWANEE
From simplysuwanee.com
THAI BEEF SALAD, NAM TOK RECIPE & VIDEO
From seonkyounglongest.com
CLASSIC THAI BEEF SALAD (YUM NUA) | BEYOND KIMCHEE
From beyondkimchee.com
AUTHENTIC THAI BEEF SALAD - RECIPE WINNERS
From recipewinners.com
EASY THAI BEEF SALAD - THE STAY AT HOME CHEF
From thestayathomechef.com
HOW TO: ULTIMATE THAI BEEF SALAD | MARION'S KITCHEN
From marionskitchen.com
THAI BEEF SALAD - EASY THAI BEEF SALAD RECIPE - DELISH
From delish.com
EASY THAI BEEF SALAD (YUM NUA): HEALTHY RECIPE
From platingsandpairings.com
EASY THAI BEEF SALAD RECIPE – NAM TOK NUA
From tastythais.com
THAI BEEF SALAD | MARION'S KITCHEN
From marionskitchen.com
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #salads #beef #fruit #asian #thai #easy #beginner-cook #dinner-party #dietary #spicy #one-dish-meal #gluten-free #inexpensive #free-of-something #tropical-fruit #mango #meat #steak #taste-mood #sweet #number-of-servings #presentation #served-cold #served-hot
You'll also love