Best 7 Grilled Thai Beef Salad Recipes

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**Grilled Thai Beef Salad: A Flavorful Fusion of Sweet, Sour, and Savory**

Indulge in a tantalizing culinary journey with our grilled Thai beef salad, a harmonious blend of bold flavors and vibrant textures that will awaken your taste buds. This delectable dish features tender and juicy grilled beef, marinated in a mouthwatering combination of Thai spices and herbs, grilled to perfection and sliced thinly. Nestled atop a bed of crisp lettuce and aromatic herbs, the beef is complemented by a refreshing array of vegetables, including crunchy cucumber, juicy tomatoes, and crisp red onions. A drizzle of our tangy and flavorful Thai dressing, made with the perfect balance of sweet, sour, and savory, elevates the salad to a symphony of flavors. This unforgettable dish is not only a culinary delight but also a visually stunning masterpiece, sure to impress your family and friends at any gathering.

Let's cook with our recipes!

GRILLED THAI BEEF SALAD



Grilled Thai Beef Salad image

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

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

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 GRILLED BEEF SALAD



Thai Grilled Beef Salad image

Provided by Chamchun Zisk

Categories     Salad     Beef     Onion     Low Carb     Lime     Mint     Summer     Grill/Barbecue     Cabbage     Cilantro     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

8 cups thinly sliced red and/or white cabbage
5 tablespoons fresh lime juice
3 tablespoons fish sauce (nam pla)*
2 small (8- to 10-ounce) rib-eye steaks
2 large shallots, thinly sliced
1/2 cup chopped green onion tops
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced fresh mint
3 tablespoons minced lemongrass*
1 teaspoon minced seeded Thai chile or serrano chile

Steps:

  • Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
  • Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.
  • Divide cabbage mixture among 4 plates. Top each with beef salad.
  • Available at Asian markets and many supermarkets.

THAI GRILLED BEEF SALAD



Thai Grilled Beef Salad image

This is a simple Thai beef salad. It can be eaten hot or cold, but it is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets.

Provided by PATNICATION

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 15

1 pound beef flank steak
¼ cup fish sauce
¼ cup lime juice
1 tablespoon kecap manis
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
3 tablespoons chopped fresh cilantro
1 tablespoon sesame oil
1 tablespoon chili oil
¼ cup chopped green onions
¼ cup chopped shallots
¼ cup thinly sliced onion
2 tomatoes, cut into wedges
¼ cup sliced cucumber
¼ cup Thai chili peppers, sliced

Steps:

  • Preheat grill for medium-high heat.
  • Grill beef to desired doneness, and allow to cool.
  • While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
  • Cut beef into bite-sized pieces. In a large bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat.

Nutrition Facts : Calories 421.1 calories, Carbohydrate 24.6 g, Cholesterol 50.5 mg, Fat 22.1 g, Fiber 3.7 g, Protein 33.2 g, SaturatedFat 5.6 g, Sodium 2712.4 mg, Sugar 9 g

THAI GRILLED-BEEF SALAD



Thai Grilled-Beef Salad image

This flavorful beef salad is healthy and easily made. Thai fish sauce is sold in the Asian section of most supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

2 tablespoons unsalted peanuts
1 one-inch piece fresh ginger, peeled and minced (1 tablespoon)
1 tablespoon grated (about 3 limes) lime zest
1 jalapeno chile, halved, or 2 Thai chiles
4 tablespoons finely chopped (about 4 shallots) shallot
2 1/2 teaspoons sugar
2 tablespoons Thai fish sauce
2 tablespoons plus 1 teaspoon canola oil
1 1/2 pounds sirloin steak
2 tablespoons freshly squeezed lime juice (about 2 limes)
1 head red cabbage, halved and thinly sliced (about 3 cups)
1/2 head Napa cabbage, halved and thinly sliced (about 3 cups), plus a few whole outer leaves
2 carrots, thinly sliced diagonally
2 scallions, cut into 2-inch lengths and then sliced into thin strips
6 ounces green beans, trimmed

Steps:

  • Heat grill over medium-high heat. In a small skillet over medium heat, toast peanuts, stirring occasionally, until fragrant and lightly browned, 2 to 3 minutes. Remove from heat. Let cool, then coarsely chop; set aside.
  • Make marinade: Process ginger, lime zest, jalapeno, 2 tablespoons chopped shallot, and 2 teaspoons sugar in a food processor to form a coarse paste, about 1 minute. Add 1 tablespoon fish sauce and 1 teaspoon oil; pulse to combine. Place steak on a large plate, and coat both sides with marinade.
  • Make dressing: In a small bowl, combine lime juice with the remaining tablespoon fish sauce, 1/2 teaspoon sugar, and 2 tablespoons shallot. Slowly add the remaining 2 tablespoons oil, whisking constantly until emulsified.
  • Prepare an ice bath; set aside. Bring a medium pot of water to a boil, and cook green beans until crisp-tender and bright green, about 2 minutes. Using a slotted spoon, quickly plunge beans into ice bath to stop the cooking.When cool, remove from ice bath, and set aside.
  • Grill steak 6 minutes on first side. Turn steak, and continue cooking 4 minutes more for medium-rare. Transfer to a cutting board to rest at least 5 minutes.
  • Arrange green beans, cabbages, and carrot slices around perimeter of a large serving platter. Drizzle dressing over vegetables. Thinly slice steak on the bias, and fan out slices in middle of platter. Sprinkle with peanuts, and scatter scallions on top of steak. Serve immediately.

Nutrition Facts : Calories 516 g, Cholesterol 112 g, Fat 31 g, Fiber 8 g, Protein 39 g, Sodium 827 g

THAI GRILLED BEEF SALAD



Thai Grilled Beef Salad image

From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!

Provided by LifeIsGood

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

four 4-ounce beef tenderloin steak
1 tablespoon canola oil
kosher salt & freshly ground black pepper, to taste
1/4 cup water
2 tablespoons sugar
1 garlic clove, minced
3 tablespoons asian fish sauce
3 tablespoons fresh lime juice, plus lime wedges for serving
1 teaspoon sambal oelek (or Chinese chilie-garlic sauce)
1 seedless cucumber, peeled, halved and thinly sliced
1/4 small red onion, thinly sliced
1 cup mung bean sprouts
1/2 cup shredded mint leaf
2 tablespoons dry roasted salted peanuts, chopped

Steps:

  • Preheat your grill or grill pan over medium-high to high heat.
  • Rub the steaks with the oil and season with salt and pepper.
  • Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
  • Let the steaks rest for 10 minutes before slicing.
  • Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
  • Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
  • Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
  • Sprinkle with the peanuts and serve right away, with the lime wedges.

Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 0.8, Sodium 1121.6, Carbohydrate 14.6, Fiber 1.8, Sugar 9.8, Protein 3.9

THAI GRILLED BEEF SALAD



THAI GRILLED BEEF SALAD image

Categories     Lettuce

Yield 6 people

Number Of Ingredients 14

3/4 pound flank steak
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
2 teaspoons sugar
1 small fresh red or green Thai chili or Serrano, seeded and minced
1 tablespoon chili paste with garlic
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/3 cup thinly sliced shallots
2 scallions, cut into 1/2 inch pieces
1/4 cup packed fresh coriander leaves, washed well and spun dry
1 tablespoon finely chopped fresh mint leaves
1/2 seedless cucumber

Steps:

  • Grill the steak and let cool. Slice thin and set aside. In large bowl, mix remaining ingredients and garnish with grilled steak slices.

GRILLED THAI BEEF SALAD



GRILLED THAI BEEF SALAD image

Categories     Salad     Beef     Leafy Green     Dinner

Yield 4 servings

Number Of Ingredients 13

1 pound top-round London broil or flank steak, 1 to 1½ inches thick
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoons firmly packed dark brown sugar
1 clove garlic, minced (about 1 teaspoon)
1½ teaspoons peeled and minced fresh ginger
1¼ teaspoons red curry paste or chili-garlic sauce
Cooking spray
½ head red-leaf lettuce, torn (about 5 cups lightly packed)
3 shallots, thinly sliced (about ½ cup)
½ cup coarsely chopped fresh cilantro leaves
1 cup fresh basil leaves, sliced into ribbons

Steps:

  • Rinse the meat and pat dry and place in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, 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 the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad. Coat a grate or a grill pan with cooking spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of done ness. Let it rest for 5 minutes until room temperature, then slice thinly against the grain. Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.

Tips:

  • Use flank steak or skirt steak for the best results. These cuts of beef are thin and flavorful, and they cook quickly over high heat.
  • Marinate the beef for at least 30 minutes before grilling. This will help to tenderize the meat and infuse it with flavor.
  • Grill the beef over high heat for 5-7 minutes per side, or until it is cooked to your desired doneness.
  • Let the beef rest for a few minutes before slicing it against the grain. This will help to keep the meat tender and juicy.
  • Serve the beef salad with your favorite toppings, such as rice noodles, vegetables, and herbs.

Conclusion:

Grilled Thai beef salad is a delicious and refreshing dish that is perfect for a summer meal. The beef is marinated in a flavorful sauce and grilled to perfection. It is then served with rice noodles, vegetables, and herbs. This salad is a great way to enjoy the flavors of Thailand without having to go to a restaurant.

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