2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
In recent years, Thai restaurants have popped up in big cities around the world like mushrooms after rain. And all why? For some, pad thai or tom yum soup evoke pleasant memories of a vacation spent on Koh Samui, Phuket or Koh Phangan. And those who have never been to the Kingdom of Smiles simply love Thai dishes for their unsurpassed taste. But you can enjoy them not only in an Asian restaurant. Don't worry if you can't get ingredients like lemongrass or nam-phrik in Europe. Some dishes in the countries of Southeast Asia are prepared from ingredients that are quite accessible to everyone. These include Thai salad with beef. Today we will learn how to do it.
But before we start cooking, let's get acquainted with some principles of Thai cuisine. The first of them is harmony in everything. Europeans may not agree: spices, in their opinion, are too much. But you can make it according to your tastes.salad preferences. In all other respects, Thai cuisine is an ideal combination of products in terms of a he althy diet. And salads are especially useful.
Thai meal
In the language of this people, the words "food" and "eat rice" are synonymous. Boiled white grain is present at any meal. And already Thais serve other ingredients for rice. In ancient times, it was fish, seafood, meat in various sauces. But be sure to side with unleavened rice salads, one of which was spicy. The era of globalization has enriched Thai cuisine with many previously unknown vegetables. These are cabbage, and canned peas with corn, lettuce bunches, herbs, tomatoes, carrots, zucchini and other garden gifts. Thai beef salad is a kind of mix of Western and Eastern cuisines. The ingredients in it are the most common. They can be found in any European supermarket. But these components undergo purely Asian processing, that is, minimal. Thanks to this approach, all the beneficial substances of the ingredients are kept safe and sound in order to saturate our body not only with calories, but also with he alth.
Dinner replacement
There are a lot of recipes for Thai salad with beef. This dish is very satisfying, but at the same time not too high in calories. And if you do not want to overeat at night, but want to have dinner with something light, prepare a warm look for such a salad. The meat for him is cooked at the very end so that it does not have time to cool. From exotic products for suchdishes we need only soy sprouts (115 grams) and oyster sauce (two tablespoons).
In Thai salads, vegetables are not without reason cut into strips obliquely. This form allows the ingredients not to cake. The salad turns out to be “fluffy”, and the rich color palette of the components makes it also beautiful. Slice cucumber and tomato. Put in a salad bowl. We clean the beef tenderloin (325 g), wash it and cut it into thin slices like for beef stroganoff. One hundred and fifty grams of fresh mushrooms (the best choice is champignons), clean, wash and chop into thin slices.
Pour some vegetable oil into the wok. We calcine it and lay out the meat. Fry the beef until golden brown. Add mushrooms and soy sprouts to it. Stir constantly in the pan. Spread on cucumber with tomato. Season with s alt, pepper and oyster sauce. Serve immediately.
Thai salad with beef and bell peppers
The fresh cucumber makes this appetizer seem very light. But at the same time, it is quite satisfying. And sweet pepper perfectly emphasizes the taste of meat cooked using the “deep fry” technology (deep frying). Three hundred grams of beef tenderloin cut into long strips. In a wok (or regular frying pan), heat a little vegetable oil. Fry the pieces of meat in it until they become crispy. Transfer the beef to a colander to drain excess fat.
Let's take care of vegetables. Extract the seeds from the sweet yellow pepper. Cut the pulp into stripsas well as a peeled large cucumber. But six cherry tomatoes should simply be divided in half. There are a lot of greens in this salad. We need to finely chop a small bunch of cilantro, four onion feathers, a few mint leaves. We cover a flat dish with one or two lettuce leaves. Put the meat on this green mat. We put vegetables - peppers, tomatoes, cucumbers. Sprinkle greens on top.
Now we are preparing the main thing that determines the taste of the dish - dressing. Three cloves of garlic finely chopped or passed through a press. Mix it with a tablespoon of sugar, juice of half a lemon, a little olive oil. Dilute this mixture with soy sauce. Pour dressing over Thai salad with beef and bell pepper and sprinkle with sesame seeds on top, serve immediately.
Appetizer with cucumber
Light, tender, spicy - this dish is sure to please. Let's make the sauce first. To do this, in a jar with a lid, dissolve in five tablespoons of lime juice the same amount of brown (cane) sugar. Dolem 4 tbsp. l. soy sauce and two - sesame oil. Screw on the lid and shake the jar vigorously to mix all the dressing ingredients.
We use whole steaks in this Thai beef salad. Therefore, it would be more appropriate to call the dish an appetizer. Fry the steaks to the degree you like. Spread on half of the dish. We put the actual salad next to it.
Chop Chinese cabbage. Remove the peel from the cucumber, cut it into half rings. We extract from two avocadosbones. Cut the pulp into small cubes. Remove the seeds from the chili and chop finely. Carrots and two tomatoes cut into slices. Finely chop the cilantro greens. We need three tablespoons. Mix vegetables and cilantro. Lay next to the steaks. Pour the sauce over the whole dish.
Thai salad with beef and green beans
Fry the steaks, then bake until tender, cut into pieces. Immerse the meat in a marinade made from six tablespoons of soy sauce, three - balsamic vinegar, two - vegetable oil, 1 tsp. honey and crushed chili pepper without seeds. There we will also send a sweet onion chopped in half rings and 0.5 kilos of boiled green beans. Lightly sprinkle the dish with cilantro.
Tips
As you can see, Thai salad with beef is not difficult to prepare. The main thing is to act quickly. The main secret of Thai cuisine is the freshness of the ingredients. Dishes are often prepared right in front of the customer. Thus, we need to have time to serve the salad before the vinegar-soy dressing "leaks" the delicate greens.
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