Best Bobs Thai Beef Salad Recipes

Cold Thai Beef Salad image

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1/2 tablespoon crushed pepper, or to taste
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
Salt and freshly ground black pepper
2 cups leftover beef (steak, brisket, etc.), thinly sliced
1 head iceberg lettuce, shredded
1/2 cup mung bean sprouts
1/2 cup shredded carrots
1/2 cup cilantro leaves, roughly chopped
1 red bell pepper, julienned
1/2 red or yellow onion, thinly sliced
3 tablespoons fresh mint leaves, chopped
Sesame seeds, for garnish

Steps:

To make the Dressing: Mix together all the ingredients and chill.
To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.

Thai Beef Salad image

Provided by Kathy Brennan

Yield Serves 4

Number Of Ingredients 11

1 pound (455 g) strip steak (about 1 inch/2.5 cm thick; see Tip), trimmed and at room temperature
Vegetable oil
Salt and pepper
1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces
1/2 English cucumber, halved lengthwise and sliced
1/2 pint (120 g) cherry tomatoes, halved
1/2 small red onion, halved lengthwise and thinly sliced
Handful of fresh mint leaves, roughly chopped
Large handful of fresh cilantro leaves, roughly chopped
Chile-Lime Sauce
Handful of roasted peanuts, whole or roughly chopped (optional)

Steps:

Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
Make Ahead
Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
Staggered
If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.