Can anyone tell me the recipe for beef salad as served in Thai restaurants? It has mint in it.?

Question

There are strips of cooked beef, mint & asian salad veges - yum!

Answer 1

Thai beef Salad ยำเนื้อ

Ingredients

* 1-lb decent quality steak, sirloin or other
* 10 (or more) 'prik kee noo' (fresh hot Thai chili peppers), slice crosswise very thin (or substitute jalapenos or serrano chilies, minced)
* 2 large cloves garlic, sliced crosswise very thin
* 1 tbsp sugar
* 5 tbsp fish sauce (Golden Boy brand is recommended)
* 5 tbsp fresh squeezed lime juice (1 medium size lime)
* 1 head Bibb or Boston; or 1 heart of Romaine lettuce.
* 12 sprigs fresh mint (optional), remove the leaves and discard the stems
* 1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
* 2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
* 3 or 4 sprigs cilantro, stems removed

Preparation

Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.


I like it too ;)

YUMM!!

Answer 2

½ pound beef tenderloin or boneless sirloin
4 cups torn Boston or romaine lettuce, mesclun, or any mixture of salad greens
1 cup torn fresh mint leaves
¼ cup minced red onion
1 medium cucumber, peeled if necessary, cut in half lengthwise, seeded, and diced
Juice of 2 limes
1 tablespoon nam pla or soy sauce
1/8 teaspoon cayenne, or to taste
½ teaspoon sugar

1. Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should he about 4 inches from the heat source. Grill or broil the beef until medium-rare, 5 to 10 minutes; set aside to cool.
2. Toss the lettuce with the mint, onion, and cucumber. Combine the remaining ingredients with 1 tablespoon water—the mixture will be thin—and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing.
3. Thinly slice the beef, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all, and serve

Answer 3

Beef Salad with Mint (Thailand)

MAKES 4 SERVINGS
TIME 25 MINUTES, PLUS TIME TO PREHEAT THE GRILL OR BROILER


½ pound beef tenderloin or boneless sirloin
4 cups torn Boston or romaine lettuce, mesclun, or any mixture of salad greens
1 cup torn fresh mint leaves
¼ cup minced red onion
1 medium cucumber, peeled if necessary, cut in half lengthwise, seeded, and diced
Juice of 2 limes
1 tablespoon nam pla or soy sauce
1/8 teaspoon cayenne, or to taste
½ teaspoon sugar

1. Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should he about 4 inches from the heat source. Grill or broil the beef until medium-rare, 5 to 10 minutes; set aside to cool.

2. Toss the lettuce with the mint, onion, and cucumber. Combine the remaining ingredients with 1 tablespoon water—the mixture will be thin—and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing.

3. Thinly slice the beef, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all, and serve.

Bon Apetite! :)

Answer 4

Thai Grilled Beef Salad

3/4 pound flank steak
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice, or to taste
1 tablespoon Asian fish sauce, or to taste
1/4 teaspoon sugar, or to taste
1 small fresh red or green Thai chili or serrano, seeded and minced
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
Garnish:
Fresh coriander sprigs


Preheat broiler or prepare grill.
Rub flank steak with black pepper, pressing it into meat. Grill steak on an oiled rack of a broiler pan, about 3 to 5 inches from heat 6 to 7 minutes on each side for medium rare. Or, grill over glowing coals 5 to 8 minutes on each side for medium rare. Transfer steak to a cutting board and cool. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. Cut beef across the grain into very thin slices.

In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined well (sugar should be dissolved if using).

Add steak, shallots, scallions, coriander and mint and toss well. 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 with coriander sprigs.