Best 8 Thai Grilled Beef Recipes

GRILLED THAI BEEF SALAD

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

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

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.

THAI GRILLED-BEEF SALAD

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.

THAI GRILLED BEEF SALAD

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.

THAI GRILLED BEEF SALAD

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

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.

THAI GRILLED BEEF

Steps:

• Place the meat in a bowl and coat with the marinade. Cover and refrigerate at least 2 hours. Grill or broil, browning all sides, until rare to medium rare, about 25 minutes.