Best Grilled Thai Beef Salad Recipes

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GRILLED THAI BEEF SALAD



Grilled Thai Beef Salad image

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

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

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



Thai Grilled Beef Salad image

This is a simple Thai beef salad. It can be eaten hot or cold, but it is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets.

Provided by PATNICATION

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 15

1 pound beef flank steak
¼ cup fish sauce
¼ cup lime juice
1 tablespoon kecap manis
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
3 tablespoons chopped fresh cilantro
1 tablespoon sesame oil
1 tablespoon chili oil
¼ cup chopped green onions
¼ cup chopped shallots
¼ cup thinly sliced onion
2 tomatoes, cut into wedges
¼ cup sliced cucumber
¼ cup Thai chili peppers, sliced

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.

Nutrition Facts : Calories 421.1 calories, Carbohydrate 24.6 g, Cholesterol 50.5 mg, Fat 22.1 g, Fiber 3.7 g, Protein 33.2 g, SaturatedFat 5.6 g, Sodium 2712.4 mg, Sugar 9 g

THAI GRILLED BEEF SALAD



Thai Grilled Beef Salad image

Provided by Chamchun Zisk

Categories     Salad     Beef     Onion     Low Carb     Lime     Mint     Summer     Grill/Barbecue     Cabbage     Cilantro     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

8 cups thinly sliced red and/or white cabbage
5 tablespoons fresh lime juice
3 tablespoons fish sauce (nam pla)*
2 small (8- to 10-ounce) rib-eye steaks
2 large shallots, thinly sliced
1/2 cup chopped green onion tops
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced fresh mint
3 tablespoons minced lemongrass*
1 teaspoon minced seeded Thai chile or serrano chile

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



Thai Grilled-Beef Salad image

This flavorful beef salad is healthy and easily made. Thai fish sauce is sold in the Asian section of most supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

2 tablespoons unsalted peanuts
1 one-inch piece fresh ginger, peeled and minced (1 tablespoon)
1 tablespoon grated (about 3 limes) lime zest
1 jalapeno chile, halved, or 2 Thai chiles
4 tablespoons finely chopped (about 4 shallots) shallot
2 1/2 teaspoons sugar
2 tablespoons Thai fish sauce
2 tablespoons plus 1 teaspoon canola oil
1 1/2 pounds sirloin steak
2 tablespoons freshly squeezed lime juice (about 2 limes)
1 head red cabbage, halved and thinly sliced (about 3 cups)
1/2 head Napa cabbage, halved and thinly sliced (about 3 cups), plus a few whole outer leaves
2 carrots, thinly sliced diagonally
2 scallions, cut into 2-inch lengths and then sliced into thin strips
6 ounces green beans, trimmed

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.

Nutrition Facts : Calories 516 g, Cholesterol 112 g, Fat 31 g, Fiber 8 g, Protein 39 g, Sodium 827 g

THAI GRILLED BEEF SALAD



Thai Grilled Beef Salad image

From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!

Provided by LifeIsGood

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

four 4-ounce beef tenderloin steak
1 tablespoon canola oil
kosher salt & freshly ground black pepper, to taste
1/4 cup water
2 tablespoons sugar
1 garlic clove, minced
3 tablespoons asian fish sauce
3 tablespoons fresh lime juice, plus lime wedges for serving
1 teaspoon sambal oelek (or Chinese chilie-garlic sauce)
1 seedless cucumber, peeled, halved and thinly sliced
1/4 small red onion, thinly sliced
1 cup mung bean sprouts
1/2 cup shredded mint leaf
2 tablespoons dry roasted salted peanuts, chopped

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.

Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 0.8, Sodium 1121.6, Carbohydrate 14.6, Fiber 1.8, Sugar 9.8, Protein 3.9

THAI GRILLED BEEF SALAD



Thai Grilled Beef Salad image

Provided by Molly O'Neill

Categories     project, salads and dressings

Time 2h

Yield Four servings

Number Of Ingredients 23

1 teaspoon kosher salt
1 1/2 teaspoons tumeric powder
1 large eggplant, cut into 1/4-inch-round slices
2 tablespoons vegetable oil
1 1/2 teaspoons black mustard seeds
1/4 cup rice-wine vinegar
1 small onion, peeled and minced
2 cloves garlic, peeled and thinly sliced
1 1/2 teaspoons grated gingerroot
1 tablespoon curry powder
1 1/2 teaspoons minced Thai chili pepper
1 inch-long cinnamon stick
1 teaspoon sugar
1/4 cup dissolved tamarind pulp or orange juice
1 pound flank steak
4 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 cup distilled white vinegar
2 tablespoons olive oil
2 tablespoons nuoc mam (Vietnamese fish sauce)
2 tablespoons soy sauce
1/2 cup minced pineapple
1 cup minced mint leaves

Steps:

  • Combine the salt and tumeric. Put the eggplant in a colander. Sprinkle with the salt mixture and toss. Set aside for 1 hour. Rinse and pat dry.
  • Heat some of the oil in a cast-iron skillet. Add the eggplant and cook until golden brown, about 4 minutes per side. Drain on paper towels. Transfer to a large glass or ceramic bowl.
  • Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor. Puree until smooth. Set aside.
  • Heat the remaining oil in a clean skillet. Add the mustard mixture and simmer over medium heat for 5 minutes. Add the curry powder, chili, cinnamon, sugar and tamarind. Reduce the heat to medium-low, cover and cook for 15 additional minutes. Pour over the eggplant and marinate in the refrigerator for 4 hours.
  • Put the steak in a large glass or ceramic baking dish. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor. Puree until smooth. Pour the marinade over the meat. Cover and refrigerate for 2 hours.
  • Bring the meat to room temperature. Grill over hot coals until rare, about 3 minutes per side. Set aside to rest for 10 minutes.
  • To assemble, divide the eggplant salad among 4 plates. Slice the meat into very thin strips crosswise. Drape 4 slices of meat over the top of each salad. Garnish with fresh mint.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1222 milligrams, Sugar 13 grams, TransFat 0 grams

SPICY THAI GRILLED BEEF SALAD / YAM NUA YANG



Spicy Thai Grilled Beef Salad / Yam Nua Yang image

Number Of Ingredients 21

For the Beef and Marinade:
1 beef flank steak (1 1/4 to 1 1/2 pounds)
3 tablespoons soy sauce
2 tablespoons asain fish sauce
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon ginger, minced fresh
For the Dressing:
3 cloves garlic
1 to 6 Thai, bird, seranno, or japapeno chiles, thinly sliced (for a milder dressing, seed the chiles)
1 1/2 tablespoons sugar
3 tablespoons asain fish sauce
3 tablespoons lemon juice, fresh
To Finish The Salad:
1 head lettuce, Boston or Bibb, separated into leaves, rinsed and spun dry
1 cucumber, peeled and thinly sliced
1 sweet onion, small, such as Maui or Vidalla, very thinly sliced
12 cherry tomatoes, cut in half
12 mint leaves, fresh
1/4 cup cilantro leaves, fresh
1/4 cup peanut, dry-roasted, coarsely chopped

Steps:

  • 1. Lightly score the flank steak in a crosshatch pattern, making the cuts 1/4 inch deep. Place the meat in a glass baking dish. Combine the soy sauce, fish sauce, sugar, garlic, and ginger in a mixing bowl and whisk until the sugar dissolves. Pour this mixture over the steak and let marinate, covered, in the refrigerator for at least 2 hours or as long as 8, turning several times.2. Preheat the grill to high.3. Prepare the dressing. Grind the garlic, chiles, and sugar to a paste in a mortar with a pestle. Work in the fish sauce and lemon juice. Alternatively, the dressing ingredients can be puréed in a blender.4. Prepare the salad. Line a platter with the lettuce leaves and arrange the cucumber slices, onion, cherry tomatoes, and mint leaves (if using) on top.5. When ready to cook, drain the steak. Oil the grill grate, then place the steak on the hot grate and grill until cooked to taste (4 to 6 minutes per side for medium-rare), using tongs to turn. Transfer the steak to a cutting board and let cool slightly or completely. The salad can be served warm or at room temperature. Thinly slice the steak across the grain on the diagonal. Spoon the dressing over the salad and arrange the beef slices on top. Sprinkle with the cilantro and roasted peanuts and serve.Serves 4

Nutrition Facts : Nutritional Facts Serves

GRILLED THAI BEEF-NOODLE SALAD



Grilled Thai Beef-Noodle Salad image

A peanutty dressing turns tender flank steak and rice stick noodles into a tempting entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 14

1/3 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon chopped fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 lb beef flank steak
3.5 oz uncooked rice stick noodles
2 tablespoons peanut butter
1 1/2 cups shredded carrots
1 medium red bell pepper, cut into 1-inch strips
1/2 cup chopped green onions (8 medium)
1/4 cup dry-roasted peanuts, chopped

Steps:

  • In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
  • In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
  • Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
  • Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
  • Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
  • In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 8 g, TransFat 0 g

THAI GRILLED BEEF SALAD



THAI GRILLED BEEF SALAD image

Categories     Lettuce

Yield 6 people

Number Of Ingredients 14

3/4 pound flank steak
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
2 teaspoons sugar
1 small fresh red or green Thai chili or Serrano, seeded and minced
1 tablespoon chili paste with garlic
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/3 cup thinly sliced shallots
2 scallions, cut into 1/2 inch pieces
1/4 cup packed fresh coriander leaves, washed well and spun dry
1 tablespoon finely chopped fresh mint leaves
1/2 seedless cucumber

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



GRILLED THAI BEEF SALAD image

Categories     Salad     Beef     Leafy Green     Dinner

Yield 4 servings

Number Of Ingredients 13

1 pound top-round London broil or flank steak, 1 to 1½ inches thick
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoons firmly packed dark brown sugar
1 clove garlic, minced (about 1 teaspoon)
1½ teaspoons peeled and minced fresh ginger
1¼ teaspoons red curry paste or chili-garlic sauce
Cooking spray
½ head red-leaf lettuce, torn (about 5 cups lightly packed)
3 shallots, thinly sliced (about ½ cup)
½ cup coarsely chopped fresh cilantro leaves
1 cup fresh basil leaves, sliced into ribbons

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.

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