Thai Beef Salad Recipes

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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



Thai Beef Salad image

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

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
⅓ cup fish sauce
1 tablespoon sweet chili sauce
½ cup white sugar
1 ½ pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
½ English cucumber, diced
1 pint cherry tomatoes

THAI BEEF SALAD

We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

Provided by Kathy Brennan

Categories     Salad     Beef     Cucumber     Chile Pepper     Dinner     Small Plates     Kid-Friendly

Yield Serves 4

Number Of Ingredients 11



Thai Beef Salad image

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.

1 pound (455 g) strip steak (about 1 inch/2.5 cm thick; see Tip), trimmed and at room temperature
Vegetable oil
Salt and pepper
1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces
1/2 English cucumber, halved lengthwise and sliced
1/2 pint (120 g) cherry tomatoes, halved
1/2 small red onion, halved lengthwise and thinly sliced
Handful of fresh mint leaves, roughly chopped
Large handful of fresh cilantro leaves, roughly chopped
Chile-Lime Sauce
Handful of roasted peanuts, whole or roughly chopped (optional)

GRILLED THAI BEEF SALAD

Provided by Ellie Krieger

Categories     main-dish

Time 4h30m

Yield 4 servings (1 serving is about 2 1/2 cups salad)

Number Of Ingredients 12



Grilled Thai Beef Salad image

Steps:

  • Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
  • Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
  • Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

THAI BEEF SALAD

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15



Thai Beef Salad image

Steps:

  • Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.

3/4 pound roast beef (from deli counter), thinly sliced
1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)
1 (14-ounce) can bean sprouts, well drained
1 (10-ounce) can diced tomatoes with green chilies, well drained
1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)
2 tablespoons vegetable oil
2 tablespoons Asian roasted sesame oil
2 tablespoons soy sauce
1 large garlic clove, finely minced
1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest
1 tablespoon minced fresh ginger
1/2 cup chicken broth
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Salt, to taste

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



Thai Beef Salad image

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

1/2 pound lean, tender beef, preferably fillet of beef
2 tablespoons corn, peanut or vegetable oil
1 cup freshly squeezed lime juice
1/2 cup fish sauce
1 tablespoon finely minced garlic
8 sprigs fresh coriander with stems and leaves
1/2 teaspoon dried hot red-pepper flakes
8 cups reasonably packed romaine lettuce leaves broken into fairly large, bite-size pieces
1 cup coarsely chopped, trimmed scallions, green part and all
1 whole cucumber, about 1/2 pound, peeled and cut into thin rounds
2 medium-size tomatoes, about 3/4 pound, cored and cut into small wedges
1 medium-size red onion, about 1/2 pound, cut into thin rings

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



Easy Thai Beef Salad image

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!

500 g lean beef steaks
2 tablespoons soy sauce
1 clove crushed garlic
1/2 teaspoon garlic
1/2 teaspoon chili
1/2 teaspoon ginger
1 tablespoon fish sauce
1 1/2 tablespoons lime juice
1 1/2 tablespoons sweet chili sauce
2 teaspoons soy sauce
1 teaspoon sweet soy sauce or 1 teaspoon sugar, to sweeten
2 tablespoons chopped coriander
shredded lettuce, of your choice
1/2 diced red onion (any salad ingredients you desire)

THAI BEEF SALAD

When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15



Thai Beef Salad image

Steps:

  • Preheat oven to 400 degrees. Make dressing: Whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. Stir in cilantro and mint. Set aside. Toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
  • Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle steak all over with salt; season with pepper. Brown steak, turning once, about 2 minutes per side. Transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare.
  • Transfer steak to a cutting board, and let stand at least 5 minutes. Cut steak across the grain into 1/4-inch-thick slices.
  • Add steak to salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

Nutrition Facts : Calories 382 g, Cholesterol 63 g, Fat 26 g, Fiber 3 g, Protein 26 g, Sodium 712 g

6 tablespoons fresh lime juice (about 3 limes)
2 1/2 tablespoons Thai fish sauce (nam pla)
1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped
1 teaspoon sugar
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
4 scallions, white and pale-green parts only, thinly sliced on the diagonal
3 shallots, thinly sliced into rings
3 kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
12 ounces baby arugula (about 5 cups)
2 tablespoons olive oil
1 boneless sirloin steak (1 1/2 pounds)
1/2 teaspoon coarse salt
Freshly ground pepper
1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

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