**Thai-Style Beef Salad: A Flavorful and Refreshing Dish with a Trio of Recipes**
Thai-style beef salad, also known as "Yam Nua," is a vibrant and flavorful dish that showcases the perfect harmony of sweet, sour, spicy, and savory flavors. Originating from Thailand, this refreshing salad is a popular street food and a staple in many Thai restaurants worldwide. With its tender beef, crisp vegetables, and aromatic herbs, Thai-style beef salad is a delight for the senses.
This article presents three unique recipes for Thai-style beef salad, each with its own distinct character. The **Classic Thai Beef Salad** recipe offers a balanced and traditional approach, featuring grilled beef, shallots, tomatoes, cucumbers, and a tangy dressing made with fish sauce, lime juice, and chili peppers. For a more fiery experience, the **Spicy Thai Beef Salad** recipe amps up the heat with the addition of bird's eye chili peppers and a spicy dressing. Finally, the **Grilled Thai Beef Salad** recipe presents a smoky and charred flavor profile, with grilled beef and vegetables coated in a flavorful marinade.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can recreate these delicious salads at home. With its vibrant colors, tantalizing aromas, and explosive flavors, Thai-style beef salad is a culinary journey that will transport you to the bustling streets of Thailand. So, get ready to embark on a flavor-filled adventure as we explore these three exciting recipes for Thai-style beef salad.
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
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
THAI STYLE BEEF SALAD
Provided by Food Network
Yield 4 portions
Number Of Ingredients 15
Steps:
- Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.
- Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.
- Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.
- Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.
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-STYLE BEEF SALAD
Categories Salad Beef Onion No-Cook Quick & Easy Lunch Lime Radish Summer Sesame Lettuce Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season dressing with salt and pepper. Combine beef, lettuce, radishes and green onions in large bowl; toss with enough dressing to coat. Divide salad between 2 plates. Serve, passing any remaining dressing separately.
THAI-STYLE BEEF SALAD
Crunchy, crisp, spicy & refreshing in hot weather. Make the dressing earlier in the day to let the flavors meld - then light the grill, slice the veggies & dinner is on! We put the helpful guests to work slicing veggies while the meat grills!
Provided by Busters friend
Categories Roast Beef
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
- Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
- Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
- May present with jasmine rice or hot naan bread.
- Use sriracha sauce (hot red chili) on the side if you would like more heat.
Nutrition Facts : Calories 1724.9, Fat 168.4, SaturatedFat 68, Cholesterol 224.7, Sodium 4272.3, Carbohydrate 27, Fiber 5.1, Sugar 12.6, Protein 29.2
Tips:
- Choose the right cut of beef: Flank steak, skirt steak, or hanger steak are all good choices for this salad. These cuts are relatively thin and flavorful, and they cook quickly.
- Marinate the beef: Marinating the beef helps to tenderize it and add flavor. You can use a variety of marinades, but a simple one made with soy sauce, garlic, and ginger is a good option.
- Cook the beef quickly: The beef should be cooked quickly over high heat. This will help to keep it tender and juicy.
- Slice the beef thinly: Once the beef is cooked, slice it thinly against the grain. This will help to make it easier to eat.
- Use fresh herbs: Fresh herbs, such as cilantro, mint, and basil, add a lot of flavor to this salad. Be sure to use them generously.
- Serve the salad immediately: This salad is best served immediately after it is made. The flavors will be brightest and the beef will be at its most tender.
Conclusion:
Thai-style beef salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and healthy ingredients, this salad is sure to be a hit at your next gathering.
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