Thai Ground 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:

• Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
• While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
• When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
• Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
• Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
• Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.

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.

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.

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.

Steps:

• Directions For dressing, in small bowl, whisk together vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt. Stir in cilantro. Working in batches if necessary, in large skillet, cook meat over medium-high heat about 5 minutes or until no longer pink. Drain off liquid. Season with remaining 1/2 teaspoon garlic salt. Add carrots and sweet pepper to skillet; cook for 2 minutes. Stir half of the dressing and the scallion into meat mixture. Remove from heat. In serving bowl, toss salad greens with remaining half of the dressing. Spoon meat mixture over top.

Steps:

• For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.

Steps:

• Mix the chili flakes and garlic together.
• Mix in the lime or lemon juice, fish sauce, sugar, sliced lemongrass and red onions.
• Boil the beans in a pot of water for just for a couple minutes. Rinse in cool water and drain.
• Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Cut into half-moon shapes.
• Mix the beans, tomatoes, cucumber, grapes and most of the herbs together in a salad bowl.
• Heat up a frying pan or griddle until very hot.
• Smear the meat with oil on both sides and cook for 2-4 minutes on each side. This will leave a bit of pink in the middle.
• If you want it well done, adjust the cooking time as necessary.
• Let the meat rest for five minutes before slicing, then lay it on a work surface and slice it thinly on a slant.
• Spoon most of the dressing mixture you prepared earlier over the salad.
• Slide the steak slices through a bit of the remaining dressing, then arrange it over the salad.
• Decorate with the leftover herbs and serve.

Steps:

• In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates. , In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad.