THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA
Steps:
- 1. In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil. 2. In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them. 3. In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice. 4. Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
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.
THAI STYLE BEEF SALAD
Provided by Food Network
Yield 4 portions
Number Of Ingredients 15
Steps:
- Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.
- Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.
- Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.
- Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.
THAI-STYLE BEEF SALAD
Crunchy, crisp, spicy & refreshing in hot weather. Make the dressing earlier in the day to let the flavors meld - then light the grill, slice the veggies & dinner is on! We put the helpful guests to work slicing veggies while the meat grills!
Provided by Busters friend
Categories Roast Beef
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
- Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
- Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
- May present with jasmine rice or hot naan bread.
- Use sriracha sauce (hot red chili) on the side if you would like more heat.
Nutrition Facts : Calories 1724.9, Fat 168.4, SaturatedFat 68, Cholesterol 224.7, Sodium 4272.3, Carbohydrate 27, Fiber 5.1, Sugar 12.6, Protein 29.2
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