Best 4 Bobs Thai Beef Salad Recipes
Embark on a culinary journey to the vibrant streets of Thailand with Bob's Thai Beef Salad, a dish that tantalizes the taste buds with its exquisite blend of flavors and textures. This refreshing salad features tender slices of beef tossed in a zesty dressing made from fish sauce, lime juice, and fiery chilies, creating a harmonious balance of sweet, sour, and spicy notes. Accompanied by a symphony of fresh herbs, crunchy vegetables, and roasted rice powder, Bob's Thai Beef Salad is an explosion of colors and flavors that will transport you to the heart of Thailand.
This article provides a step-by-step guide to recreate this delectable dish in your own kitchen, with variations to suit different dietary preferences. Dive into the classic Bob's Thai Beef Salad recipe, or explore healthier alternatives such as the Vegan Thai Beef Salad and the Gluten-Free Thai Beef Salad, both bursting with the same authentic Thai flavors. Unleash your creativity with the Spicy Thai Beef Salad, or tone down the heat with the Mild Thai Beef Salad, ensuring there's a perfect option for every palate.
Whichever recipe you choose, Bob's Thai Beef Salad promises an unforgettable culinary experience. Indulge in the delightful interplay of textures as you bite into tender beef, crisp vegetables, and aromatic herbs. Each ingredient contributes to the overall symphony of flavors, making this salad a true masterpiece of Thai cuisine. So, gather your ingredients, prepare your taste buds, and let's embark on this tantalizing journey into the world of Thai flavors.
THAI BEEF SALAD
Steps:
- Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
- Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
- Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
- Preheat a skillet over high heat until screaming hot and smoking.
- Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
- Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
- Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
- Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
- Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
- Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
Nutrition Facts : ServingSize 326 g, Calories 384 kcal, Carbohydrate 13.5 g, Protein 38.1 g, Fat 19.9 g, SaturatedFat 4.4 g, Cholesterol 101 mg, Sodium 1553 mg, Fiber 2.4 g, Sugar 7.6 g
CLASSIC THAI BEEF SALAD
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
THAI BEEF SALAD
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.
Provided by Kathy Brennan
Categories Salad Beef Cucumber Chile Pepper Dinner Small Plates Kid-Friendly
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
- Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
- Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
- Make Ahead
- Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
- Staggered
- If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.
BOB'S THAI BEEF SALAD
Unique taste of Thai. Blend of flavors is truly unbelievable. You must try for yourself. WOW! We suggest serving over white rice. Any other way would not be Bob's way.
Provided by BABYANDAMY
Categories Beef Salad
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to broiler setting. Broil rib eye to desired doneness. When cool enough to handle, slice into 1/4 inch by 1 inch strips.
- In a large bowl, combine the steak, cucumbers, onions, chiles, lime juice, sugar, and fish sauce. Stir gently for 5 minutes, or until flavors are well blended.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 33.8 g, Cholesterol 76 mg, Fat 24 g, Fiber 5.6 g, Protein 28.3 g, SaturatedFat 9.6 g, Sodium 4458.6 mg, Sugar 16.4 g
Tips:
- To save time, you can use pre-cooked beef or chicken instead of cooking it yourself.
- If you don't have lemongrass, you can substitute with 1 teaspoon of lemon zest and 1 teaspoon of minced ginger.
- To make the salad more spicy, add 1 or 2 chopped Thai chili peppers.
- If you don't have fish sauce, you can substitute with soy sauce or tamari.
- Be sure to use fresh herbs, such as cilantro, mint, and basil, for the best flavor.
- Serve the salad immediately after making it, or it will become watery.
Conclusion:
Bob's Thai Beef Salad is a delicious, healthy, and easy-to-make dish that is perfect for a quick lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a new and exciting salad recipe, give this one a try. You won't be disappointed!
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