Best Thai Spinach Beef Salad Recipes

CLASSIC THAI BEEF SALAD

Classic Thai Beef Salad image

Classic Thai beef salad recipe is made with grilled beef steak, cucumber, tomato and fresh mint and cilantro herbs. Perfect for low-carb and gluten-free diet.

Provided by Holly Ford

Time 30m

Number Of Ingredients 12

Ingredients

3/4 lb beef tenderloin, rib-eye, sirloin, or striploin (room temperature)
1 tbsp soy sauce
dashes pepper
2 small cucumber (seeded and sliced)
4 oz cherry tomato (cut in half)
1 shallot (sliced)
1/4 cup mint (loosely packed and torn)
1/4 cup cilantro (loosely packed and torn)
1 1/2 tbsp fish sauce
1 tbsp palm sugar (or light brown sugar)
2 tbsp fresh lime juice
1 fresh red chili (finely minced)

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 SPINACH BEEF SALAD

Thai Spinach Beef Salad image

Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. -Janet Dingler, Cedartown, Georgia

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup lime juice
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried basil
1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
1 teaspoon minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
5 ounces fresh baby spinach (about 6 cups)
1 large sweet red pepper, julienned
1/2 medium cucumber, julienned

Steps:

For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.

Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

THAI BEEF SALAD

Thai Beef Salad image

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

Ingredients

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
⅓ cup fish sauce
1 tablespoon sweet chili sauce
½ cup white sugar
1 ½ pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
½ English cucumber, diced
1 pint cherry tomatoes

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

THAI-INSPIRED SPINACH AND MANGO SALAD

Thai-Inspired Spinach and Mango Salad image

Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.

Provided by Anastasia

Categories Spinach Salad

Time 20m

Yield 4

Number Of Ingredients 17

Ingredients

4 cups baby spinach leaves
2 medium mangos - peeled, seeded, and diced
½ cup chopped fresh cilantro
1 small red chile pepper, cut into thin strips
sea salt and cracked black pepper to taste
2 leaf (blank)s kaffir lime leaves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon grated lime zest
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon minced fresh ginger
1 tablespoon finely chopped fresh lemongrass
1 small Thai chile, chopped
1 clove garlic, minced
1 teaspoon coconut sugar

Steps:

Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
Pour dressing over salad and toss well to combine. Serve immediately.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g