THAI NOODLE-STEAK SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
- Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
- Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
- Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.
Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 367 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 48 grams
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
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.
THAI STEAK AND NOODLE SALAD
Steps:
- Marinate the steak Put steak in a shallow dish. Whisk soy sauce, sesame oil, ginger, garlic, and sugar. Pour over steak. Turn to coat. Marinate for 15-30 minutes at room temperature. Make the dressing: Combine lime juice, orange juice, fish sauce, sugar, Sriracha and garlic in a small bowl. Pour oils in slowly while whisking, to emulsify. Set aside. Cook Steak Sear the steak in a hot skillet with a tiny bit of oil for 2-3 minutes per side or to your desired doneness. Cut into bite sized slices. Toss with 2 tablespoons of dressing. Set aside. Salad Toss the cooked egg noodles with 2 tablespoons of dressing and put them into a large bowl. Put all the salad ingredients, except peanuts, into the bowl with the noodles. Toss with the rest of the dressing. Add the steak. Toss. Divide salad onto 5 plates. Sprinkle with chopped peanuts. Enjoy!
AUTHENTIC THAI STEAK SALAD
An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.
Provided by toripf
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
- Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
- Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
- Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 8 g, Cholesterol 26.9 mg, Fat 4.5 g, Fiber 2.6 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 3.9 g
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