Thai beef salad and coconut rice

 

Many people associate two dishes with Thai food: pad see ew and pad thai and I don’t blame them. I was one of those people for a while until I finally decided to go outside my comfort zone and try other dishes. If you haven’t already, I strongly encourage you to do so! The crab fried rice, tom yum gai soup, basil chicken, banana egg rolls are just a few of many superb dishes. Today I’m doing a Thai beef salad to add on to the list.

thai beef salad

thai beef salad
 
thai beef salad
Thai beef salad
Serves 6
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Total Time
45 min
Total Time
45 min
290 calories
18 g
88 g
9 g
35 g
4 g
343 g
553 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
343g
Servings
6
Amount Per Serving
Calories 290
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 88mg
29%
Sodium 553mg
23%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
13%
Sugars 10g
Protein 35g
Vitamin A
99%
Vitamin C
32%
Calcium
7%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup fresh lime juice
  2. 1/2 cup chopped fresh cilantro
  3. 2 tbsp brown sugar
  4. 2 tbsp Thai fish sauce
  5. 2 tbsp chile paste with garlic
  6. 2 garlic cloves, minced
  7. 1 (1 1/2 lb) flank steak, trimmed
  8. Cooking spray
  9. 1 1/2 cup vertically sliced red onion
  10. 4 plum tomatoes, each cut into 6 wedges
  11. 6 cups torn romaine
  12. 1 1/4 cups thinly sliced English cucumber
  13. 2 tbsp chopped fresh mint
Instructions
  1. Preheat grill or broiler to medium-high.
  2. Marinate steak by combining fresh lime juice - garlic. Stir until sugar dissolves. Reserve half for later use. Marinate steak with the other half for 10 minutes, turning once.
  3. Remove steaks from marinade and place on grill or broiler pan. Cook for 6 minutes or until browned. Flip over and cook another 6 minutes or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.
  4. Meanwhile, spray nonstick pan with cooking spray. Heat over medium-high heat. Add onions and saute 3 minutes. Add tomatoes and saute 2 minutes. Remove from heat.
  5. Assemble the salads by tossing the onion tomato mixture, lettuce, cucumber, and mint together. Portion into 6 servings. Top with 3 ounces steak and drizzle each with 1 tbsp of the reserved marinade. Serve.
Adapted from Cooking Light
beta
calories
290
fat
9g
protein
35g
carbs
18g
more
Adapted from Cooking Light
Cherry on my Sundae http://cherryonmysundae.com/
Coconut rice
Serves 6
1/2 cup water 1/4 tsp salt 1 (14-oz) can light coconut milk 1 cup jasmine rice
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Print
Total Time
20 min
Total Time
20 min
0 calories
0 g
0 g
0 g
0 g
0 g
40 g
2 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
40g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Bring the water, salt, coconut milk to a simmer in a medium saucepan over medium-high heat. Add the rice and reduce heat to medium-low. Cover and simmer 20 minutes or until the liquid is absorbed. Remove from heat and fluff rice.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Looking at this recipe, I had to make small changes in order to accommodate the people I serve. First off, I chose to use sambal for the chili paste (even though it doesn’t have garlic) and omitted the raw garlic from the marinade. People here are not big fans of garlic breath. I seasoned the flap meat with salt and pepper and rubbed the garlic on both sides. I than poured the marinade and let it sit for 10 minutes. Do not marinade overnight or longer than 10 minutes because the acidity in the lime juice will “cook” the meat, just like how lime juice “cooks” the seafood in ceviche.
 
thai beef
 
If you have a grill I would encourage you to utilize it for this meat. By grilling, the flap meat would get a nice char while still maintaining the flavors of the marinade. I chose to roast the meat in the marinade until desired degree of doneness. 
 
thai beef
 
Meanwhile, prepare the other vegetables. I seasoned the tomatoes and sliced red onion when sauteing. This actually reminds me of another dish I made, lomo saltado. Even with just salt and pepper, the tomatoes are so full of flavor; I could just eat this as is!
 
I also added shredded carrots and pan-fried tofu to this salad.
 
After tasting the other half of the lime mixture meant for the dressing, I added more sugar to balance out the tartness. 
 
thai beef salad
 
Just as another filler, coconut rice was served on the side. The sweet smell of coconut really makes this rice even more appetizing than it already is.
 
I cooked the coconut rice in a rice cooker, so everything was added in the same pot at once. I also washed the rice before hand (as you always should!). Don’t omit the water because the coconut milk is thick and needs to be thinned out in order for the rice to cook properly. 
 
Yum yum yum! The meat had so much flavor, it’s like a party in your mouth. You only need a drizzle of the dressing on the vegetables because it is quite strong. The carrots added a nice crunch in addition to the cucumbers while the tofu added extra protein. I was pleasantly pleased with the outcome of this dish, and only at 219 calories per serving!
 
thai beef salad
 
 

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1 Comment

  1. Anonymous

    thanks for sharing.

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