Best 5 Thai Beef Salad With Mint Recipes

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.

AUTHENTIC THAI BEEF SALAD

Steps:

• Dressing 1. Place garlic, coriander roots, sugar, fish sauce, lime juice, pepper and salt into a bowl and stir until the sugar has dissolved - note: if preparing the dressing ahead of time hold back on squeezing and adding the lime juice till just before serving - see note 2. below 2. Add the chilli and eschallots and mix well Salad 1. Cook beef until medium-rare, slice thinly and pour over half the dressing while the beef is still hot, toss and set aside to rest while you prepare the salad - see note 3. below 2. In a bowl toss together the cucumber, sprouts, tomatoes, onions, mint and coriander 3. Place salad ingredients on a plate, top with beef slices 4. Pour remaining dressing over salad 5. Sprinkle over fried shallots Serve and enjoy!

LARB (LAAB) THAI MEAT SALAD WITH MINT AND LEMONGRASS

Steps:

• Combine the first four ingredients in a medium bowl. Save this sauce for later.
• Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
• You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND 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 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.

THAI BEEF SALAD

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.