BEEF THAI SALAD RECIPE RECIPES

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MY O MY.. BEST THAI BEEF SALAD EVER! RECIPE - FOOD.COM



My O My.. Best Thai Beef Salad Ever! Recipe - Food.com image

This is one of the best Thai salads I have ever tasted and I just had to share it with my zaar family. Try it, you won't regret it. You can substitute the beef with the same amount of Pork fillets, chicken breasts or thigh fillets, or some firm tofu. When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, BUT STORE EACH IN SEPARATE CONTAINERS. Do NOT combine until you are ready to serve. This is an ideal portable lunch or picnic dish that can be transported in 3 small containers, and assembled on the spot.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 12

30 ounces sirloin steaks, trimmed (rump or fillet)
7 ounces salad greens (any kind)
2 small red onions, finely sliced
10 kaffir lime leaves, shredded
3 large mild red chilies, seeded and shredded (can add more if you like a BIG punch)
2/3 cup cilantro leaf (coriander)
2/3 cup mint leaf
2/3 cup basil leaves
1 teaspoon soya sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar or 2 tablespoons palm sugar

Steps:

  • Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
  • (I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
  • Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
  • To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
  • Stir the dressing well.
  • Place the beef on the salad and pour over the dressing.
  • Serve immediately.

Nutrition Facts : Calories 502.1, FatContent 27.5, SaturatedFatContent 11, CholesterolContent 159.8, SodiumContent 924.7, CarbohydrateContent 16.6, FiberContent 2.4, SugarContent 10.9, ProteinContent 46.2

THAI BEEF SALAD RECIPE | BBC GOOD FOOD



Thai beef salad recipe | BBC Good Food image

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

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 10

1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
1 rump steak (200-250g)
2 tsp groundnut oil or sunflower oil
100g beansprouts
small pack coriander , leaves picked
1 garlic clove , crushed
1 tbsp fish sauce
1 tbsp soft brown sugar
1/2 lime , zested and juiced
1 red chilli , finely chopped (deseeded if you like)

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, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.8 milligram of sodium

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