THAI BEEF SALAD RECIPE | ALLRECIPES
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Beef Salad
Total Time 3 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
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, CarbohydrateContent 27.4 g, CholesterolContent 25.2 mg, FatContent 5 g, FiberContent 1.9 g, ProteinContent 16 g, SaturatedFatContent 2 g, SodiumContent 1050.6 mg, SugarContent 19.2 g
THAI BASIL BEEF WITH COCONUT RICE RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 35 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
- Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
- Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
Nutrition Facts : Calories 700, FatContent 44 grams, SaturatedFatContent 24 grams, CholesterolContent 77 milligrams, SodiumContent 713 milligrams, CarbohydrateContent 48 grams, FiberContent 1 grams, ProteinContent 29 grams, SugarContent 7 grams
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