Crispy Thai beef salad is a vibrant and flavorful dish that combines the bold flavors of Thailand with the freshness of a salad. This dish is perfect for a light lunch, a quick weeknight dinner, or as a side dish to a larger meal. The crispy beef is coated in a flavorful marinade and then fried until golden brown, while the salad is made up of fresh vegetables, herbs, and a tangy ginger lime dressing. The combination of textures and flavors in this dish is sure to please even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
TANGY GINGER LIME SALAD DRESSING
This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Nutrition Facts : Calories 25.7 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 708.8 mg, Sugar 0.5 g
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
CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING
A bowl of brown basmati rice turns the salad into heartier fare.
Categories Lunch,Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger, and Sriracha in a small bowl.
- Put the beef in a large bowl and drizzle with 1 tablespoon of the dressing; toss until coated evenly. Spray a nonstick grill pan or large nonstick skillet with nonstick spray and set over medium-high heat. Place some of the slices of beef on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with the remaining beef, transferring it to a large plate.
- Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with the remaining dressing.
- Yields 1 1/4 cups per serving.
Nutrition Facts : Calories 103 kcal
CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING
Make and share this Crispy Thai Beef Salad With Ginger-Lime Dressing recipe from Food.com.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl.
- Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate.
- Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.
CRISPY THAI BEEF SALAD WITH GINGER LIME DRESSING
Provided by Tonja Engen
Number Of Ingredients 30
Steps:
- In a bowl, whisk together all the ingredients for marinade, except the steak. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as overnight. Let the meat come to room temperature before grilling.
- To make the dressing, whisk together all ingredients thoroughly. Set aside.
- When ready to grill, spray the grill rack with cooking spray. Heat grill to high heat. Grill the meat for 5-7 minutes turning once.
- To assemble, place all ingredients separately on a large platter. Pour dressing over and serve.
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.
SUMMER STEAK SALAD WITH GINGER-LIME DRESSING
Categories Salad Beef Ginger Leafy Green Quick & Easy Lime Meat Steak Summer Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- For dressing:
- Whisk all ingredients in small bowl to blend.
- For salad:
- Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
- Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.
THAI SALAD WITH CILANTRO LIME DRESSING
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
FIERY THAI BEEF SALAD
Make and share this Fiery Thai Beef Salad recipe from Food.com.
Provided by AZRT8871
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
- Prepare grill or broiler.
- Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
- Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.
Nutrition Facts : Calories 272.2, Fat 9.9, SaturatedFat 4, Cholesterol 46.5, Sodium 570.5, Carbohydrate 20.1, Fiber 3.5, Sugar 11.6, Protein 26.7
Tips:
- Use flank steak or skirt steak: These cuts of beef are thin and flavorful, and they cook quickly. You can also use sirloin steak, but it will be a little tougher.
- Marinate the beef for at least 30 minutes: This will help to tenderize the beef and infuse it with flavor. You can use a store-bought marinade or make your own.
- Cook the beef over high heat: This will help to sear the beef and lock in the juices. You can cook the beef in a grill pan, a wok, or a large skillet.
- Slice the beef thinly against the grain: This will make the beef more tender and easier to eat.
- Use fresh herbs in the salad: This will add a lot of flavor and color to the dish. cilantro, basil, and mint are all good choices.
- Serve the salad immediately: This dish is best served fresh. The beef will start to toughen up if it sits for too long.
Conclusion:
This crispy Thai beef salad is a delicious and easy-to-make dish that is perfect for a summer meal. The beef is tender and flavorful, and the salad is light and refreshing. The ginger-lime dressing is the perfect finishing touch, adding a bright and tangy flavor to the dish.
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