Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
n a large bowl, add beef (and any juices left on
Brush the beef on both sides with oil.
t into meat.
Grill beef on an oiled rack set
o 425\u00b0F. Trim the beef, removing any fat or silver
Slice the beef in half lengthwise. Heat the
Oil a grill pan and place over high heat. Grill beef for 5 mins, or until cooked to your liking. Cover beef and let rest for 10 mins. Slice thinly then transfer to a large bowl with remaining salad ingredients.
Whisk together all ingredients for dressing then drizzle over salad and toss to combine. Serve.
Heat a frying pan over high heat. Sear beef for 4-5 mins per side then let rest for 10 mins. Slice thinly.
Meanwhile, combine cucumbers, shallots, peppers, spinach and herbs in a mixing bowl. Whisk together remaining ingredients then toss with beef and salad.
Serve immediately.
nd drain well. Combine with beef, tomatoes, cucumber and herbs. Add
ice (aka thai sweet rice) to serve with this salad.
note
nto all sides of the beef. Sear on the grill for
Heat oil in a large frying pan over high heat. Cook beef for 3-4 mins per side, until cooked to your liking. Set aside and cover to keep warm.
Meanwhile, in a large bowl, combine herbs, pea shoots, tomatoes, cucumber and onion. Set aside.
To make the dressing, whisk together sweet chili sauce, lime zest, lime juice, fish sauce and garlic. Drizzle over salad and toss to combine.
Slice beef thinly. Arrange over salad. Serve with lime wedges.
b>salad ingredients in a bowl. Drizzle with dressing; toss well. Add beef
Place beef in a bowl with soy sauce, oil, ginger, garlic and chili to marinate.
Heat a medium frying pan on high. Remove beef from marinade and cook for 3-4 minutes each side. Rest, covered, for 5 minutes. Slice thinly.
In a bowl, combine beef, peanuts, cilantro and scallions.
Arrange cucumber rounds on a serving platter. Top each with a spoonful of beef mixture.
To marinate, place beef in a bowl with soy sauce, oil, ginger, chili and garlic. Cover and chill for 1 hour.
Heat a frying pan on high. Drain beef and cook for 3-4 mins until cooked to taste. Rest, covered loosely with foil, for 5 mins then slice thinly.
In a bowl, combine beef, peanuts, cilantro and onions. Arrange cucumber rounds on a serving platter and top each with a spoonful of the beef mixture.
Heat oil in a large skillet on high heat. Cook garlic, onion and lemongrass 2 mins, until soft. Add ground beef and and cook 4 mins, stirring, until browned. Set aside to cool.
Meanwhile, for the dressing, combine all ingredients in a small bowl.
Toss ground beef mixture with cucumber, herbs, pineapple and noodles. Add half of dressing and gently toss together. Serve immediately with remaining dressing and lime wedges.
In blender combine chilies, sugar, lime juice, garlic, peanuts and cilantro to taste.
Stir-fry beef in oil.
Sprinkle liberally with black pepper.
Toss lettuce, onion and scallions.
Add beef and sauce.
Garnish with cilantro.
Prepare a charcoal fire.
Combine the lime juice, fish sauce, sugar and chili in a large glass or ceramic bowl.
Add the tomatoes and cucumbers.
Toss.
Refrigerate.
Grill the steaks over hot coals until medium rare, about 3 to 5 minutes per side. Let stand for 5 minutes.
Slice the meat across the grain into thin slices.
Add to the salad.
Add mint leaves and toss well. Serve at room temperature.
Yield:
8 servings.
edium-high heat. Carefully add beef brisket and brown the meat
trips.
Divide the salad greens among 4 salad plates.
Divide