Thaibeefsaladnamedjack Recipes

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CLASSIC THAI BEEF SALAD



Classic Thai Beef Salad image

Classic Thai beef salad recipe is made with grilled beef steak, cucumber, tomato and fresh mint and cilantro herbs. Perfect for low-carb and gluten-free diet.

Provided by Holly Ford

Categories     Lunch     Salad

Time 30m

Number Of Ingredients 12

3/4 lb beef tenderloin, rib-eye, sirloin, or striploin (room temperature)
1 tbsp soy sauce
dashes pepper
2 small cucumber (seeded and sliced)
4 oz cherry tomato (cut in half)
1 shallot (sliced)
1/4 cup mint (loosely packed and torn)
1/4 cup cilantro (loosely packed and torn)
1 1/2 tbsp fish sauce
1 tbsp palm sugar (or light brown sugar)
2 tbsp fresh lime juice
1 fresh red chili (finely minced)

Steps:

  • Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
  • Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
  • For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
  • In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

Nutrition Facts : Calories 271 kcal, Carbohydrate 8 g, Protein 17 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 836 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

EASY THAI BEEF SALAD



Easy Thai Beef Salad image

A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 10

2 ounces cellophane (bean thread) noodles
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon Thai red curry paste
6 ounces roast beef, thinly sliced and cut into 1-inch-wide strips
1 carrot, sliced into ribbons with a vegetable peeler
1/4 cup fresh mint leaves
Coarse salt and ground pepper
1/4 cup unsalted peanuts, coarsely chopped

Steps:

  • Break noodles in half, and cook according to package instructions. Drain noodles, rinse with cold water, and drain again.
  • In a medium bowl, whisk together lime juice, oil, sugar, and curry paste. Add noodles, roast beef, carrot, and mint. Season with salt and pepper; toss to combine. Serve, or cover and refrigerate overnight. Sprinkle with peanuts when ready to serve.

Nutrition Facts : Calories 390 g, Fat 19 g, Fiber 3 g, Protein 22 g

THAI BEEF SALAD NAMED JACK



Thai Beef Salad Named Jack image

After visiting a restaurant in Buffalo on a recent trip, I came home with an addiction for this salad. After several tries. I'm close to the original and wanted to share! I just can't wait another year before I have this salad again! Enjoy!

Provided by info7435

Categories     One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 tablespoons korean teriyaki stir-fry sauce
1 1/2 teaspoons raw sugar
1 lime, juice of
2 tablespoons mangoes, cut into small pieces
2 tablespoons raw cashews
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cilantro
1 cup Chinese cabbage
1/4 cup purple onion, sliced thin
1 cup romaine lettuce or 1 cup other mixed greens
1 cup chinese noodles (like ramen noodles (available in the less fat version in the Asian section of your food market)
1/2 sirloin strip steak (this dish doesn't really even need the meat, the rest is so good you don't even miss it! Lean chicke)

Steps:

  • Put crushed red pepper and cilantro in to a small bowl and crush. In your serving bowl, mix Korean teriyaki sauce, sugar, and lime juice.
  • Cook the steak/meat if used to your liking. (On the grill is best!).
  • Boil water to a rolling boil and add the Chinese noodles. Cook for 3 minutes, picking apart with a fork while they are cooking. Check for tenderness, strain and rinse with cold water. Rinse the cooking pan with cold water, then return the noodles to the pan and toss with 1 teaspoon sesame seed oil so the noodles don't stick together. (Leave out this step for low fat recipes).
  • Cut up Chinese cabbage into small pieces, and add with mixed greens to the serving dish. Toss with the "dressing" mixture.
  • Slice steak thin, and place it on top of your tossed greens. Sprinkle chopped mango, chopped cashews and purple onion slices. Place cooked Chinese noodles on top of everything. or to the side to be creative.
  • The great thing about this dish is you can add things you like and take away those you don't! Ideas to add: Watercress, baby corn, tomatoes, avocado, mung bean sprouts, red pepper slices.

Nutrition Facts : Calories 209.2, Fat 11, SaturatedFat 1.8, Sodium 107, Carbohydrate 26.2, Fiber 2.7, Sugar 7.1, Protein 4.3

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