Thai salad with beef: recipe. Thai beef salad Thai salads at home

Step-by-step recipes for an unusual Thai chicken salad - quick and tasty

2017-09-23 Zhanna Kadomtseva

Grade
recipe

2914

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

4 gr.

Carbohydrates

9 gr.

96 kcal.

Option 1. Thai chicken salad - classic recipe

The taste of any Thai salad is unusual for a Russian person due to the abundance of spicy seasonings in the dish and the exotic combination of ingredients.

The constant components of this culinary masterpiece:

• chicken breast,
• shallot
• young mint leaves.

You will also need:

• 1 lime,
• grapefruit (350 g),
• banana (220 g),
• 2 tbsp. l. light sesame oil,
• 2 tbsp. l. light soy sauce,
• 1 small chili pepper,
• small bunch of cilantro (10 g).

Cooking method:

1. Chicken breast (300 g), like other salad ingredients, cut coarsely: lengthwise or diagonally, into strips or shavings. This type of slicing allows the salad not to settle and have an attractive, fluffy shape for a long time.

2. Place the bird in a marinade of half a lime juice and a tablespoon of non-acidic soy sauce for 10 minutes, and then fry in boiling oil in a frying pan for about 5 minutes on both sides.

3. While the meat is cooling, cut the peppers and bananas using the method described above, and half the lime and grapefruit can be divided into slices.

4. Chop the cilantro, shallots and mint leaves. Mix all ingredients.

5. Season the dish with sesame oil and pour over the remaining soy sauce. Leave for about a quarter of an hour.

Mint gives the salad a special taste and aroma. The smaller its leaves, the better for the dish. Large leaves cannot be cut; they must be torn by hand. This allows the dish to retain its unique aroma and taste for a long time.

Option 2: Low-calorie Thai chicken and cucumber salad

Thai chicken salad is famous not only for its exotic fruits and seasonings. Asian chefs also use ingredients more familiar to us, for example, cucumbers. This vegetable is known as the lowest in calories, and therefore this salad option is suitable for those who want to lose weight.

Required ingredients:

• 350 g chicken breast,
• 2 medium cucumbers,
• 2 sweet chili peppers,
• 2-3 sweet shallots
• 2 cloves of garlic,
• mint leaves,
• 10 g granulated cane sugar,
• 15 g non-acidic soy sauce,
• 20 g fish sauce,
• 20 g rice vinegar.

Cooking method:

1. Mix vinegar, sugar, fish and soy sauce.

2. Pour the resulting sauce into thin strips of chopped onion and let stand for 10 minutes.

3. During this time, you can cut the cucumbers better into large strips, but you can also cut them into half rings.

4. Cut the breast into thin slices and fry in a frying pan in boiling oil, sprinkling with chopped peanuts. Remove from heat as soon as the meat is cooked. No need to fry until crispy!

5. Add cilantro, mint and finely chopped garlic to the rest of the ingredients, mix the salad thoroughly.

The dish is prepared immediately before consumption. Then it will be unusually juicy, have a rich aroma and taste.

Option 3. Warm Thai chicken salad

The familiar vegetable stew is a distant relative of the warm Thai chicken salad, which is a kind of compromise between fried and stewed meat.

Ingredients:

• 350 g chicken fillet
• a quarter of white cabbage;
• 1 medium-sized carrot;
• 2 shallots;
• half a lime;
• 20 g chili sauce;
• 20 g granulated sugar;
• 1 yellow bell pepper;
• 2 cloves of garlic;
• 150 g light sesame oil;
• 50 g soy sauce;
• 1 large tomato or two small ones;
• 4 large or 8 medium lettuce leaves;
• ground seasonings: ginger, hot pepper.

Cooking method

1. Mix non-acidic soy sauce with 20 g of sesame oil, the juice of half a lime, chili sauce and granulated sugar. In the resulting mixture, marinate the meat, cut into long thin slices, for about half an hour.

2. During this time, cut the cabbage, tomatoes and peppers into large strips, finely chop the onion, grate the carrots and cloves of garlic.

3. Place the fillet in boiling sesame oil in a saucepan, fry for about a minute, then lightly salt, add onion and garlic, cook for another minute. Don't forget to stir. Sprinkle a pinch of ginger and hot pepper on top.

4. After 2 minutes, add bell pepper and carrots. Mix everything.

5. After two minutes of frying, you can add cabbage first, then tomatoes, and add a little salt again.

6. After 2 minutes, remove the dish from the heat and carefully place into portioned plates on lettuce leaves. Garnish with mint leaves.

You should definitely try this salad warm. During a feast, it is perfect as a first hot dish or a hot appetizer.

Option 4: Thai Chicken Salad “Desert Island”

Thai chicken salads are often prepared with seafood. Shrimps add special tenderness to the dish.

Ingredients:

• 24 raw tiger prawns;
• 4 leaves of spinach and the same amount of Chinese cabbage;
• grated ginger root;
• 1 lime;
• 350 g chicken fillet;
• 60 g soy sauce;
• 90 g olive oil;
• 10 g granulated sugar;
• 300 g pineapple;
• 1 onion;
• 2 cloves of garlic;
• chilli;
• small bunch of mint
• cilantro.

Cooking method:

1. Thaw shrimp at room temperature. Cut the chicken fillet into thin slices.

2. 1 tsp. mix lime juice with a pinch of grated ginger and 2-3 tbsp. spoons of non-acidic soy sauce, pour the mixture over the meat and shrimp, marinate for about half an hour.

3. At this time, you can start preparing the sauce for salad dressing. To do this, you need to chop the garlic, chop the chili pepper, and finely tear the mint and cilantro with your hands. Mix everything with a teaspoon of lime juice, 1 tbsp. a spoonful of soy sauce, a spoonful of olive oil and 1 teaspoon of granulated sugar.

4. Cut the pineapple into large pieces so that it loses as little juice as possible.

5. Cut the onion into thin feathers.

6. Place the fillet in a heated frying pan, fry until golden brown, stirring. Then add shrimp and fry for another half a minute.

7. Tear the spinach leaves and Chinese cabbage coarsely with your hands, then place them on a dish, pour in half the dressing, put pineapple pieces on top, slightly cooled shrimp and meat, pour the remaining dressing on top.

This salad retains its taste both hot and cold. Thai chicken salad in any version will be an excellent decoration for a festive feast and will delight guests and home owners with its exquisite taste.

Salad is a good addition to any main dish. It should be fresh, tasty, nutritious and healthy. In the autumn, ordinary vegetable salads can get boring due to the huge variety of harvests. To supplement your rich diet with various delicacies, try mastering the Thai chicken salad recipe. This unusual dish not only has an appetizing appearance and aroma, it is rich in a high content of useful microelements and vitamins. Read below to learn how to prepare this salad at home.

Step-by-step recipes for Thai salad with photos

There are several methods for preparing Thai salad. Each of them uses different components, thanks to which the dish acquires an extraordinary taste. Recipes for this salad are easy to follow and feature an unusual combination of products (noodles and beef or chicken and sesame seeds), which makes the appetizer appetizing and piquant. If you decide to prepare one of the proposed options, do not deviate from the recommended step-by-step preparation scheme with photos.

Check out the important points of Thai cuisine. This way you can better understand the principles of cooking, as well as the taste qualities that the chefs of the mentioned area focus on:

• A classic lunch in Thailand always consists of rice, a hot dish and several salads. This cuisine is distinguished by a wide variety of recipes for delicious snacks.
• Seafood is often used to prepare Thai salad. In this warm country, fish components are cheap products, unlike Russia. That is why they are so expensive in domestic restaurants.
• You may be surprised at the unusual combination of some products, but leading nutritionists have proven that Thai cuisine is the ideal nutrition plan for any person.
• The components used are subject to minimal heat treatment, thereby maintaining the maximum content of vitamins and nutrients in food.
• The Thai snack contains a minimum of fat, so its calorie content is not very high.
• Due to the multi-component nature of the dish, it contains a huge amount of useful elements that are well balanced with each other.
• When preparing Thai chicken salad, the components are cut lengthwise - in the form of strips or diagonally (lemon grass, for example). This preserves the beautiful shape and special taste of the dish.
• An important condition is that the snack must be perfectly fresh, so it is never prepared in large quantities in advance. This is harmful even from the point of view of dietetics and healthy nutrition.
• Thai dishes are often prepared spicy, so this cuisine is not suitable for everyone.
• When planning to prepare any of the chicken salads, be prepared for the fact that there will be exotic products, so you may need additional time searching and purchasing ingredients.

With chicken and bell pepper

Treat your family to an amazing Thai salad with fried chicken pieces and bell peppers. This very tasty recipe, thanks to an unusual combination of products for a Russian person, will immediately immerse you in the world of Thailand, where everything looks so fascinating and original. The salad will be a wonderful addition not only to a family dinner, it will brighten up a festive dinner for a large number of invited guests. Check out the step-by-step preparation of Thai chicken salad, the recipe for which is posted below.

Products:

• 1 PC. chicken fillet;
• 6 pcs. carrots;
• 1 bell pepper;
• 5 tbsp. l. vinegar;
• 6 tbsp. l. oil (sunflower);
• 3 cloves of garlic;
• a couple of fresh cucumbers;
• half of Chinese cabbage;
• half of the “Yalta onion”;
• 3 tbsp. l. sauce (soy);
• 2 tbsp. l. sesame oil (you can replace it with olive oil);
• 1 lime;
• a handful of sesame seeds.

Cooking process:

1. Cut the chicken into strips, sprinkle with soy sauce, and fry in a frying pan.
2. Prepare "Korean carrots". For this you will need a sauce: boil vinegar with sunflower oil. Grate the carrots on a special grater, pour in hot dressing, squeeze out the garlic.
3. Cut the sweet pepper into strips.
4. Grate the cucumbers using a Korean carrot grater.
5. Cut the Beijing cabbage into thin strips.
6. Finely chop the onion.
7. Prepare the dressing: mix the oil with soy sauce and lime juice.
8. Mix everything, add sesame seeds.

With brisket and grapefruit

The tropical fruit from this recipe fills the dish with a pronounced taste and aroma, making it especially appetizing. Be sure to try this method of preparing Thai salad to understand the subtleties of this cuisine. Having tasted the dish, your husband will no longer want to return to traditional home-cooked food; he will always ask you to cook something unusual, similar to this appetizer with brisket and grapefruit. Learn the step-by-step preparation of Thai chicken salad, the recipe for which will now be discussed.

Ingredients:

• breast – 1 pc.;
• one lime;
• grapefruit;
• 2 bananas;
• half a papaya;
• oil (sesame);
• sauce (soy);
• red and green chili peppers;
• a bunch of mint and cilantro;
• 2 cloves of garlic.

How to cook:

1. Wash the breast, remove skin and bones, cut into strips or cubes. Marinate for 10 minutes in the juice of half a lime and soy sauce. Afterwards, fry the meat in a frying pan.
2. Cut the bananas and peppers into rings, divide the grapefruit and the rest of the lime into wedges.
3. Finely chop the greens.
4. Chop the papaya into thin strips.
5. Prepare the dressing by mixing sesame oil and soy sauce.
6. Mix everything, let it brew for 15 minutes. Bon appetit!

Calorie content of the prepared dish

If you carefully watch your figure while following a diet, pay attention to how many calories a particular Thai salad recipe contains. At first glance, it is difficult to call such a dish dietary due to the fact that it contains fried meat, sesame seeds, butter, and nuts. However, thanks to the special combination and balance of all components used, Thai cuisine is distinguished by low-calorie dishes. Therefore, feel free to cook them at home without fear of gaining weight.

The calorie content of any dish always depends on the components of which it consists. Considering that Thai salad can contain fried chicken or beef meat (proteins), it is perfectly balanced thanks to the rich use of vegetables and fruits. When adding other ingredients, the calorie content may vary, but the snack will still differ in dietary characteristics. If you're carefully counting your daily calorie intake, check out the little table below that gives approximate energy values ​​for each recipe.

Thai salad recipe

In the past, my husband and I always ordered warm Thai beef and bell pepper salad in restaurants and cafes, since we are both big fans of this dish. But recently I learned a recipe for preparing it at home and after the first culinary experiment I realized that I could easily make it myself, and in my execution it turned out to be even tastier. Probably because restaurants sometimes skimp on ingredients and overdo it with sauce.

Salad ingredients

Although this salad is called Thai, all the ingredients in it are easily available in our homeland, and, for example, bell peppers in Russia are several times cheaper.

So, to prepare two servings of Thai salad with beef and bell peppers you will need:

• Fresh beef - 150 grams. The beef will need to be thinly sliced ​​and marinated, but more on that later;
• Bell pepper - ½ piece. This salad requires red bell peppers;
• Cucumbers - 1-2 pieces (depending on size). Sliced ​​cucumbers should be approximately the same volume as peppers;
• Beijing cabbage - half a bunch;
• Sesame seeds and vegetable oil are the finishing touches to the salad.
• Salt and chili pepper - to taste. But be careful with salt as there will be enough salt in the marinated beef. You shouldn’t overdo it with chili pepper either; one small pepper is enough for two servings of salad, and it turns out quite spicy (don’t forget to remove all the seeds from the pepper).

Ingredients for marinade

You will also need to prepare a marinade for the beef. The store-bought version will not work here, since it is properly marinated meat that gives this salad its exceptional Asian taste.

So, to properly marinate beef you will need:

• Soy sauce is the main Thai dressing for almost any dish. It is very salty, so there is no need to add additional salt to the meat;
• Garlic - 2-3 cloves. But if you add more, it will be even tastier. I usually use at least four. The garlic can be finely chopped or squeezed through a garlic press;
• Ginger - you don’t need a lot of ginger, just cut a third of the root into small pieces and mix it with the meat, but so that you can then easily separate it from the beef (ginger is not needed in the salad);
• Olive oil - like the amount of soy sauce, it is determined by eye, depending on the volume of beef, but usually it is 1-2 tablespoons;
• Honey - one teaspoon;
• Lime or lemon juice - ¼ fruit;

The marinated meat should sit in the refrigerator for at least a couple of hours. If you cut the beef thin enough, then two hours is enough for it to marinate well, especially if you did not cut the ginger and garlic, but squeezed them through a garlic press. And the meat will be much tastier and more aromatic, and you won’t need to select large pieces of ginger and garlic before frying.

The main rule : the beef must be cut into thin strips; the impression of the salad will largely depend on this. In order for everything to work out, before slicing, it is better to freeze the meat a little in the freezer and sharpen the knife thoroughly.

​

Step-by-step cooking instructions

So, after the beef has been marinated, you can start preparing the salad.

Step 1

In the bowl where you will mix the salad, you need to tear the Chinese cabbage leaves into large pieces with your hands.

Step 2

Cut the cucumbers into thin strips.

Step 3

We also cut the bell pepper and a small piece of chili pepper into strips, after removing all the seeds from it. If you don’t like it spicy, then it’s better to avoid chili altogether.

Step 4

In a dry, hot frying pan, fry the sesame seeds, but not for long, about two minutes until golden brown, otherwise it will become bitter. After frying, pour the sesame into a separate container; we will need it at the very end, when the salad is ready to serve.

Step 5

Remove pieces of ginger and garlic from the meat (if you chopped them and did not crush them) and, together with the remaining marinade, place it in a hot frying pan, onto which a little vegetable oil has previously been poured. Fry the beef for literally 5-10 minutes until done.

After all the vegetables are cut, load them into a common bowl, add meat directly from the frying pan (along with the resulting sauce from vegetable oil and marinade), sprinkle with toasted sesame seeds and mix. To ensure the salad is fully prepared, cover with a lid and let sit for a couple of minutes. That's all, a delicious warm Thai salad with beef, bell pepper and sesame is ready! Enjoy your meal.

Thai beef salad will certainly appeal to lovers of exotic dishes, although you won’t see any super exotic products here - it’s all about the dressing that is poured over this salad. In addition, Thai beef salad belongs to the category of warm salads, so it can be served as an appetizer or even as a main course. In the second case, of course, it is necessary to increase the proportions of the ingredients used in the preparation.

Ingredients for Thai beef salad:

Beef (tenderloin) – 300 g;
Fresh cucumbers – 1–2 pcs. (depending on size);
Fresh tomatoes – 2 pcs.;
Lettuce leaves - for serving the finished dish;
Greens - to taste;
Vegetable oil - for frying meat.

Dressing ingredients:

Olive oil – 3 tbsp. spoons;
Soy sauce – 2 tbsp. spoons;
Mustard (ready) 1 teaspoon.

Ingredients for marinade for vegetables:

Rice vinegar – 1 teaspoon;
Soy sauce – 2 tbsp. spoons;
Sugar – a pinch (to taste).

How to make Thai beef salad:

First you need to prepare the beef tenderloin. It needs to be washed and dried well, and then cut lengthwise, but not all the way through - thus, by unfolding a piece of tenderloin, you will get a fairly wide layer of meat. Since the beef tenderloin itself is soft and tender, there is no need to pound it before cooking.

Cut the meat into thin strips and fry it in a hot frying pan with vegetable oil. After the pieces are well browned, simmer for another 7-10 minutes.

Also cut the cucumbers into long strips, and the tomatoes into thin slices. Marinate the vegetables in a mixture of rice vinegar, soy sauce and sugar for literally 8-10 minutes, then put them in a frying pan and heat well.

Prepare the dressing by mixing mustard, soy sauce and olive oil.

Combine the fried meat with slightly cooled cucumbers and tomatoes, place a portion of the prepared Thai salad on a plate lined with lettuce leaves, and pour over the dressing.