Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts Recipes

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THAI BEEF SALAD



Thai Beef Salad image

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

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

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

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE WITH TOASTED MACADAMIA NUTS



Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette with Toasted Macadamia Nuts image

Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices.

Provided by Great Chefs

Number Of Ingredients 31

Hoisin sauce
Soy Sauce
Fresh Ginger
Red Wine Vinegar
Sugar
New York Strip Steaks
Asian Sesame Oil
Salt and freshly ground pepper to taste
Olive Oil
Lemongrass
Shallots
Fresh Ginger
Cloves Garlic
Kaffir Lime Leaves
Sugar
Soy Sauce
Thai fish sauce
Fresh lemon juice
Olive Oil
Fresh bean sprouts
Radicchio
Maui or other sweet white onion
Fresh Ginger
Garlic
Fresh mint leaves
Fresh Basil Leaves
Watercress Sprigs
Shiitake Mushrooms
Chinese bean thread noodles
Mixed baby greens
Macadamia nuts

Steps:

  • To make the marinade: In a shallow dish, combine all the marinade ingredients. Add the steak strips and let sit at room temperature for 5 minutes. In a large saute pan or skillet over high heat, heat the sesame oil and saute the steak for 5 minutes per side for medium rare. Sprinkle with salt and pepper. Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes. To make the vinaigrette: In the same pan over high heat, heat the olive oil and saute the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned. Stir in the remaining ingredients. Set aside. To make the stir-fry: In a large saute pan or skillet over high heat, heat the olive oil and saute all of the ingredients except the noodles for 1 minute, tossing frequently. Add the noodles and cook 1 minute. Set aside. To serve: Slice the steak into 1- to 2-inch strips. Divide the salad greens among 4 salad plates. Divide the stir-fry sprout mixture over the greens, then top with beef strips. Drizzle vinaigrette around the salads and garnish with macadamia nuts.

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS



Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts image

Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 31

1/2 cup hoisin sauce
2 tablespoons soy sauce
1/2 tablespoon minced fresh ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
4 (4 ounce) New York strip steaks
3 tablespoons sesame oil
salt & freshly ground black pepper
1/4 cup olive oil
1 teaspoon minced lemongrass
1 teaspoon minced shallot
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon minced kaffir lime leaf
1/2 teaspoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon Thai fish sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup fresh bean sprout
1/4 cup shredded radicchio
1/2 maui onions or 1/2 other sweet onion, cut into ½ inch thick rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
20 fresh mint leaves
20 fresh basil leaves
1/2 cup watercress leaf, chopped
1/2 cup shiitake mushroom, stemmed and sliced
2 ounces chinese bean thread noodles
4 ounces mixed baby greens
2 tablespoons macadamia nuts, toasted and crushed

Steps:

  • ---To make the marinade---.
  • In a shallow dish, combine all the marinade ingredients.
  • Add the steak strips and let sit at room temperature for 5 minutes.
  • In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
  • Sprinkle with salt and pepper.
  • Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
  • ---To make the vinaigrette---.
  • In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
  • Stir in the remaining ingredients.
  • Set aside.
  • ---To make the stir-fry---.
  • In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
  • Add the noodles and cook 1 minute.
  • Set aside.
  • ---To serve---.
  • Slice the steak into 1-inch to 2-inch strips.
  • Divide the salad greens among 4 salad plates.
  • Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
  • Drizzle vinaigrette around the salads and garnish with macadamia nuts.

Nutrition Facts : Calories 732, Fat 52.4, SaturatedFat 12, Cholesterol 92.8, Sodium 1186.7, Carbohydrate 39, Fiber 2.1, Sugar 17.3, Protein 26.9

SPICY THAI BEEF SALAD



Spicy Thai Beef Salad image

Very simple but delicious Thai salad. Great for a summer dinner or lunch. Slightly modified from a recipe in "Main Course Classics" by Jenni Fleetwood which is a great cookbook.

Provided by Kevin Young

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef tenderloin
2 tablespoons olive oil
1/2 sweet onion (sliced thin)
2 small red chilies (slivered)
3 1/2 cups shiitake mushrooms (sliced thin)
4 chopped scallions
4 garlic cloves (finely chopped)
1 lime, juice of
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon chili sauce
1 1/2 teaspoons brown sugar
2 tablespoons chopped cilantro
3 tablespoons toasted sesame seeds
1 head romaine lettuce (cut into 1 inch strips)
1 small cucumber, peeled and sliced thin

Steps:

  • Slice the steak into 1 inch pieces about 1/4 inch thick.
  • Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
  • Heat olive oil over medium heat in a frying pan.
  • Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
  • Remove from heat and add beef, stirring to cover beef with mushroom mixture.
  • Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
  • Add this mixture to the beef and mushrooms.
  • Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.

Nutrition Facts : Calories 690.5, Fat 47, SaturatedFat 15.3, Cholesterol 146.2, Sodium 958.5, Carbohydrate 19.3, Fiber 6.2, Sugar 7.3, Protein 48.7

THAI BEEF SALAD WITH MINT



Thai Beef Salad With Mint image

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 ounces beef tenderloin or sirloin
4 cups torn Boston or romaine lettuce, mesclun or any salad greens mixture (trimmed, washed and dried)
1 cup torn fresh mint leaves (trimmed, washed and dried)
1/4 cup minced red onion
1 medium cucumber, peeled, cut in half lengthwise, seeded and diced
Juice of 2 limes
1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
1/8 teaspoon cayenne, or to taste
1/2 teaspoon sugar

Steps:

  • Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
  • Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water -- mixture will be thin -- and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
  • Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 3 grams

THAI BEEF SALAD



Thai Beef Salad image

Provided by William Norwich

Categories     dinner, project, salads and dressings

Time 10m

Yield 1 serving

Number Of Ingredients 9

1 cup chopped lettuce
1/4 cup sliced Thai Grilled Beef (see recipe)
1/8 teaspoon salt
2 tablespoons Lemongrass Dressing (see recipe)
1 tablespoon sliced red onion
1 tablespoon sliced red bell pepper
1 teaspoon sliced celery
1 teaspoon ground toasted rice
3 leaves fresh mint

Steps:

  • Arrange the lettuce on a plate and top with the beef. Sprinkle with the salt and drizzle with the dressing. Garnish with the vegetables, ground rice and mint. Serve with Green Rice (see recipe).

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams

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