Is this the best summer salad ever? Thai beef salad
Thai Beef Salad must be the best summer dinner recipe ever! Made with delicious grilled tender beef, robust flavours and healthy vegetables it’s hard to beat. Plus it’s perfect for those following a low card diet.
If you thought it was too hard to cook, let me assure you, it’s not that hard.
For the beef you can use any cut you like, I prefer tenderloin (eye fillet) but you could use sirloin, ribeye, Scotch fillet. As it’s a salad, I personally like the tenderest meat possible so it’s easy to eat with tender salad leaves.
I used coriander or cilantro, plus mint leaves. You can also use Thai basil for that extra flavour complexity. I used brown sugar instead of the traditional palm sugar as it’s usually more of a staple, but if you can find palm, then use it. Try and get fresh limes for that beautiful flavour.
Always use it immediately, but if refrigerating for the next day, drain out the dressing and juices and add it back in before serving. You can serve it as is, or with plain cooked rice, that is of course if you’re not on a low carb diet. Enjoy Thai Beef Salad.
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Beef Salad
*Ingredients*
beef, beef meat, carrots, cashew, cucumber, lime, meat, pepper, red bell pepper, red onion, salt, soy sauce, vegetable oil
*Recipe*
Sprinkle the salt over a heated cast-iron skillet.
Add the cashew nuts and roast them for 1-2 minutes.
Heat oil in a cast-iron skillet to a medium high temperature.
Add the 2 pieces of beef. And salt them.
Cook them for a few minutes on both sides.
Crush the roasted cashew nuts.
Cut the red bell pepper, cucumber, carrot, and onion.
Place the veggie pieces in a large bowl.
Pour the soy sauce over the vegetables.
Squeeze a lime over the salad.
Add the crushed cashew and sprinkle red pepper over the salad.
Cut the fried beef in strips and add the pieces to the salad.
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The 2 Secret Ingredients for the Best Roast Beef Sandwich Recipe are...
This roast beef sandwich recipe starts off with toasted, buttery, ciabatta bread. It has fresh lettuce, juicy, ripe, tomatoes and of course roast beef. But, what sets this roast beef sandwich recipe apart from all of the others are the 2 secret ingredients that I use. Find out what they are and take your roast beef sandwich recipe up a notch!
The REAL Steak Salad - Thai Waterfall Salad เนื้อย่างน้ำตก
Special thanks to Canada Beef for sponsoring this video, start experimenting with new beef cuts with the Canadian Beef Information Gateway:
This is the steak salad that will redefine steak salads for you. It's what I call the real steak salad, because it's not just a steak on top of a bowl of salad greens, the steak IS the whole salad! Nam Tok (literally waterfall) is a classic northeastern Thai or Isaan dish perfect for BBQ season. This salad is satisfying, yet bright and light because of all the fresh herbs. Oh, and spicy! Serve with sticky rice for an authentic Thai experience!
00:00 Intro
00:50 The steak marinade
02:13 A useful resource for cooking with beef
03:40 Grilling the steak
04:30 Making toasted rice powder
06:24 Assembling the salad
08:47 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Thai Beef Salad | തായ് ബീഫ് സാലഡ്
Thai Beef Salad | തായ് ബീഫ് സാലഡ്
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Roast beef sandwich spread
Here's an old recipe and a great way to use up your leftover roast beef. The basic recipe calls for leftover roast (or any leftover meat), and from there, it's all about your choice. In this recipe, I ground up my leftover roast beef, added pickles, onion, garlic finely chopped in food processor. Then added mayo, salt & pepper to taste. For a crunch factor, I added chopped celery. You can use whatever left over meat you have & from there, it's all about your imagination. Add whatever you have available to make a good sandwich spread. Is great on crackers too.
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