Best Meat for Thai Beef Salad

Non merely another Thai Beefiness Salad….This is fabricated with one little change to create a dressing from an honour winning Thai restaurant, arguably one of the best in the world exterior of Thailand!

If you're feeling inspired, indulge in a Thai banquet at domicile with Chicken Satay Skewers, Thai Fish Cakes, and a Thai curry – Ruddy, Yellow or Green!

Thai Beef Salad

I'yard probably completely biased, only I think that Asian salads are the best in the world. I honey them because they are interesting and the dressings are so expert.

The chances of me ordering a salad as a dish (not a side) at whatsoever eating place other than an Asian 1 is nearly zero.

Withal, at Asian restaurants, at that place is a good prospect of it happening!!

My favourite part is the zingy, fresh, strong flavoured dressings used in Asian salads. No mayo, no cream, no cheese, far less oil. Simply pure fresh flavours – ofttimes with enough of fresh chilli heat in it. I dear it!

Along with Green Papaya Salad, I retrieve Thai Beef Salad is probably one of the amend known Asian salads. I swallow it twelvemonth round, rain, hail or smooth, and information technology's one of my favourite ways to use a good slice of steak considering a little bit goes a long style.

I don't know about where you alive, but even though Commonwealth of australia is cattle state, beef is the nigh expensive poly peptide and a good steaks cost $40+ per kg (that's $20+ per pound).

For a Thai Beef salad for 2, you actually only need around 7 to 8 oz / 200 – 250g of skillful quality steak. Cook it to your liking…..I won't say information technology's a sacrilege to cook quality beef more than medium rare just… OK, I can't resist, I have to say it. I remember it's a criminal offense to cook quality beef beyond medium rare!!!!!

What goes in Thai Beef Salad

Here's what you need.

Theunique thing about this recipe is the use of coriander/cilantro stems in the Dressing. The flavor it adds is terrific – and authentic!

In Thailand, the roots are traditionally used but in Western countries, coriander usually isn't sold with long roots like it is in Thailand so information technology's a full pain to get plenty to make this Dressing.

Using the stem is a terrific fall back!

How to make Thai Beef Salad

The Dressing is the star here, and the fundamental to getting truly great flavor in it is to grind upwards the coriander/cilantro stems, chilli and garlic in a mortar and pestle to class a paste before mixing in the other Dressing ingredients.

But don't worry if y'all don't take a mortar and pestle – you can finely mince the ingredients then milkshake the Dressing up in a jar!

The Dressing is the key

The dressing for this salad is the star, and it'due south based on a recipe from this cookbook by Suet Saenkham, the genius Thai native backside the critically acclaimed Spice I Am restaurants in Sydney.

Spice I Am is said to exist one of THE all-time Thai restaurants outside of Thailand. Everything I accept tried from the cookbook is only so incredible, a pace up from the run-of-the-manufactory Thai takeouts.

I adapted the dressing recipe a wee bit because I must admit I plant the original recipe a littletoo strong flavored, which is maxim something for me because I really like strong flavours! Simply the base recipe is the same.

Hope y'all enjoy! – Nagi 10

Watch how to make it

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Servings 2

Tap or hover to scale

Recipe video above. One little change to the usual Thai Beef Salad recipe - grinding coriander to mix into the dressing gives this an actress dimension that makes this a eatery standard recipe.

Dressing

• ▢ 1/ii to 1 tsp birds center or Thai Chilli , very finely sliced (Annotation 1)
• ▢ 2 garlic cloves
• ▢ ane tbsp cilantro/coriander stems , finely chopped
• ▢ ii tsp sugar
• ▢ ii tbsp fish sauce
• ▢ three tbsp lime juice
• ▢ 1 tbsp grape seed oil (or canola or vegetable oil)

Salad

• ▢ seven - eight oz / 200 - 250 g good quality beefiness steak - sirloin , at room temperature (Note 2)
• ▢ i/2 tbsp oil (vegetable, peanut or canola oil)
• ▢ Salt and pepper
• ▢ 2 cups mixed lettuce leaves
• ▢ 1/iv cup cherry tomatoes , halved
• ▢ 1/4 small red onion (spanish onion), very finely sliced
• ▢ i/2 cucumber , cut horizontally then cut into slices (nearly 1/iii loving cup)
• ▢ 1/4 cup cilantro/coriander leaves , lightly packed
• ▢ i/4 cup mint leaves , lightly packed

Garnish

• ▢ 1 tbsp peanuts , roughly chopped
• ▢ Extra cilantro/coriander and mint leaves

Dressing:

• Place the birds eye chili, garlic, cilantro stems and a small pinch of common salt into a mortar and pestle. Grind until a smooth paste forms.

• Add together the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to sense of taste. Set bated.

• Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cut lath, then shake in jar with remaining ingredients.

Beef:

• Preheat a skillet over loftier heat until screaming hot and smoking.

• Drizzle the beef with 1/2 tbsp of oil on both sides, so sprinkle with a proficient pinch of common salt and pepper. Cook the beef to your liking (Notation 2).

• Melt times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR ii i/2 min each side for medium (internal temp 57°C/135°F).

• Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

Salad:

• Identify lettuce in a bowl, drizzle with one tbsp Dressing and toss.

• Piece the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.

• Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.

• Sprinkle with peanuts and garnish with actress cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!

1. Chilli - i/ii tsp will be mildly spicy, one tsp will be decently spicy simply not blow-your-head off. For balmy, 1/4 tsp.

Can sub with other chilli of choice, or use chilli paste.

2. Steak - any good steak suited to grilling. Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak, flank, flat atomic number 26 (my personal favourite).

Remember: the steak will continue cooking when resting! And retrieve: you lot tin cook a steak a chip more if needed only you can't UNCOOK steak!

Cutting the beef against the grain produces the most tender slices. To exercise this, look at the piece of steak and you will find that most of the fibres are going in i direction. Plow the steak so the fibres are going left to right direct in front of you. Then cutting across the fibres - i.e. xc degrees perpendicular to the direction of the fibres.

3. Adapted from the Spice I Am cookbook by Suet Saenkham, the genius behind the Spice I Am restaurants in Sydney, Australia, arguably one of the Best Thai restaurants in the world outside of Thailand!

4. Nutrition per serving assuming 2 servings.

Serving: 326 1000 Calories: 384 cal (19%) Carbohydrates: thirteen.5 g (5%) Protein: 38.1 g (76%) Fat: xix.9 g (31%) Saturated Fat: 4.four chiliad (28%) Cholesterol: 101 mg (34%) Sodium: 1553 mg (68%) Potassium: 860 mg (25%) Fiber: 2.iv g (10%) Carbohydrate: 7.half-dozen thou (viii%) Vitamin A: 750 IU (xv%) Vitamin C: xiv.ix mg (18%) Calcium: 60 mg (6%) Iron: 24.viii mg (138%)

Keywords: thai beef salad

Originally published July 2015. Updated August 2019 with new writing, new photos, brand new video, step photos and near importantly, Life of Dozer department added!

Life of Dozer

Look what I brought back from Vietnam for him………  Toddler size fits him perfectly!

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Source: https://www.recipetineats.com/thai-beef-salad-2/

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