CLASSIC THAI BEEF SALAD
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
YAM NEUA (GRILLED THAI BEEF SALAD)
This grilled Thai Beef Salad, Yam Neua, is a simple salad with a bright and tangy Thai dressing, making for an easy and lighter way to enjoy your leftover summer grilled steak.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
- Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
- Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
- While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
- Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.
TASTE OF THAI BEEF SALAD - YAM NUEA
From the Taste of Thai company. This recipe from the label looked so interesting that it needed to be shared.
Provided by Molly53
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grill or broil flank steak.
- Slice into thin bite size pieces.
- Chill.
- Combine lime juice, fish sauce, minced red chili peppers, and garlic in a large bowl and mix well.
- Add red onion, cucumber, cilantro, scallions and chilled steak.
- Toss together well and serve over torn lettuce.
YAM NUEA - THAI BEEF SALAD
Make and share this Yam Nuea - Thai Beef Salad recipe from Food.com.
Provided by SharleneW
Categories Meat
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill (or preheat broiler).
- Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
- Rub both sides of each piece with black pepper, pressing it into meat.
- Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
- (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
- If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
- But beef across grain into very thin slices.
- In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
- Add beef, shallots, scallions, coriander, and mint and toss will.
- Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
- Arrange cucumber around edge of a platter and mound beef salad in center.
- Garnish beef with coriander sprig and serve with rice.
YAM NEUA
Categories Salad Backyard BBQ Lime Mint Beef Tenderloin Cucumber Hot Pepper Grill Grill/Barbecue Cilantro Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 13
Steps:
- Prepare grill (or preheat broiler).
- Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
- Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
- In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
- Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
- Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.
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