**A Culinary Journey to Thailand: Discover the Enchanting Cold Thai Beef Salad and More**
Embark on a tantalizing culinary adventure to the heart of Thailand and uncover the secrets of their beloved Cold Thai Beef Salad. This vibrant and flavorful dish is a symphony of textures and tastes, featuring tender slices of beef, crisp vegetables, aromatic herbs, and a zesty dressing that awakens the senses. Prepare to be captivated by the perfect balance of sweet, sour, and spicy flavors, a hallmark of Thai cuisine.
Our comprehensive guide not only delves into the intricacies of the Cold Thai Beef Salad but also presents a collection of equally enticing recipes that showcase the culinary diversity of Thailand. From the aromatic Tom Kha Gai soup, a fragrant coconut-based broth infused with galangal, lemongrass, and kaffir lime leaves, to the fiery Pad Prik King, a stir-fried dish featuring tender pork or chicken tossed in a spicy chili paste, each recipe is a testament to the rich culinary heritage of Thailand.
Whether you're a seasoned home cook looking to expand your culinary repertoire or a novice eager to explore the world of Thai cuisine, this article will guide you through the essential steps to create these delectable dishes. With detailed instructions, helpful tips, and stunning visuals, we'll transform your kitchen into a Thai culinary haven. So, prepare to tantalize your taste buds and embark on a journey to the heart of Thai cuisine, starting with the irresistible Cold Thai Beef Salad.
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.
THAI BEEF SALAD
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
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
COLD THAI BEEF SALAD
I love making this salad the night after a big beef dinner. It's lighter and more refreshing than next-day beef sandwiches! The vegetables I've used vary every time, depending on what I have on-hand. Shrimp also works well, if you don't have beef.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- To make the Dressing: Mix together all the ingredients and chill.
- To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.
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
GRILLED THAI BEEF SALAD
Provided by Ellie Krieger
Categories main-dish
Time 4h30m
Yield 4 servings (1 serving is about 2 1/2 cups salad)
Number Of Ingredients 12
Steps:
- Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
- Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
- Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
THAI BEEF SALAD
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
Time 35m
Number Of Ingredients 10
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, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium
Tips:
- Use High-Quality Ingredients: Opt for fresh, succulent beef, vibrant herbs, and aromatic spices to create a flavor-packed salad.
- Slice the Beef Thinly: This ensures that the beef cooks quickly and evenly, resulting in tender, flavorful bites.
- Marinate the Beef: Marinating the beef in a mixture of soy sauce, fish sauce, black pepper, and sugar tenderizes the meat and infuses it with delicious flavors.
- Sear the Beef Briefly: Sear the beef in a hot pan or grill for a few minutes, creating a slightly charred exterior while keeping the inside tender and juicy.
- Make the Dressing Separately: Prepare the dressing in a separate bowl before tossing it with the salad components. This helps prevent the salad from becoming soggy.
- Use Fresh Herbs and Vegetables: Incorporate an array of fresh herbs, such as cilantro, mint, and basil, along with crisp vegetables like cucumbers and tomatoes, to add vibrancy and texture to the salad.
- Serve Immediately: Serve the salad immediately after assembling to maintain its freshness and prevent the dressing from overpowering the other ingredients.
Conclusion:
Cold Thai Beef Salad is a delightful fusion of bold flavors and textures that tantalizes the taste buds. By following these tips, you can create an authentic and mouthwatering salad that will impress your friends and family. Experiment with different cuts of beef, herbs, and vegetables to discover your perfect combination. Whether you enjoy it as a refreshing appetizer or a light main course, this salad is sure to become a staple in your culinary repertoire. So, gather your ingredients, put on your apron, and embark on a culinary journey to the vibrant streets of Thailand!
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