Spicy Thai Beef and Rice Salad! Today's Modern Family Leftover Makeover!
Greetings! I had a bunch of the Spicy Thai beef and rice leftover from dinner the other night and wondered what to do with it, short of just heating it up and having it for supper, which we did, but there had to be something else amazing I could do!
This salad was my idea. A bed of greens topped with the leftover beef and rice, which I combined at the end of our meal for ease of storage. I mixed them up together and just heated up a portion. I added some wedges of tomato and some quick pickled red onion and baby cucumber along with an amazing spicy Thai sweet chili and peanut dressing. This salad was amazing! A one dish wonder, if you will. A complete meal on your plate. Protein, carbs, veggies galore and flavor out the wazoo!
If you don't know what to do with something that is leftover, think about a salad, it might just be the ticket!
I hope you give this a try and I hope you love it!
Happy Eating!
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Too Much Romaine? Try This Chinese Recipe | Kenji's Cooking Show
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This recipe is a variation of classic Chinese-style broccoli with oyster sauce, but uses romaine lettuce instead. I saw the folks at The Woks of Life doing it on their Instagram feed and happened to have a couple extra head of romaine in my head, so gave it a shot (I improvised a bit on their recipe). It's absolutely delicious.
Here's their original recipe, which like all their work, is fantastic:
Beef Steak Salad
How to make beef steak salad. Sliced beef steak served over romaine salad.Pan fried steak with fresh ingredients such as julienned carrots, sliced onions, fresh tomatoes, then dressed with soy sauce, brown sugar and my special home made hot chili oil sauce. I love Thai salad and that inspired me to create this sweet and spicy dish. Serve them over the baby romaine, fresh spinach leaves, romaine lettuce or just plain bed of rice, drizzle with some sesame oil. You may garnish with chopped walnuts or fresh cut pineapple. Very flavoful dish and healthy choice. Cook them in less than 45 minutes and you have lunch or dinner in no time.
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Ingredients:
1/2 lb beef - top sirloin, sliced thin
1 cup carrots - cut in julienne strips
1/4 cup sliced onions
1/2 inc ginger - crushed and chopped (optional)
1/4 cup chopped tomatoes
1 tbsp soy sauce
1 tbsp brown sugar
dash of salt
1-2 tbsp water
1 tbsp Ground All Spice
1/2 tsb hot chili oil or 1/2 tsp red pepper flakes
1 tspn rice vinegar
1 tbsp olive oil
1 small bag of baby romaine
or salad of your choice
sesame oil for dressing
Thai Beef Salad Recipe
Highlighting the amazing combination of Salty, Sweet, Spicy, and Tangy, this Thai Beef Salad recipe is healthy, delicious, and easy to put together.
00:00 Introduction
00:47 Ingredients
03:17 Season the Beef
03:50 Toast the Rice
05:28 Make the Dressing/chop the vegetables
08:45 Pound the Rice
09:14 Pound the Dressing elements
10:50 Mix the Dressing
11:41 Cut Salad Vegetables
14:03 Sear the Beef
16:22 Assemble the Salad
18:08 Plating
18:29 Taste Test
Ingredients
For the Steak
2 lbs (1kg) Steak (8 0z/250g per person); Ribeye/Rump/Sirloin/Flank
Vegetable Oil for Searing
For the Dressing
1-2 Garlic cloves
2 Limes, juiced
3 Tbsp Fish Sauce
2 Tbsp Minced Lemongrass (or Kaffir lime leaves, very thinly sliced)
2 tsp Palm Sugar (or light brown sugar)
½ tsp Thai Red Chile (minced)
For the Salad
1 Red Onion, sliced in thin wedges
½ Cup Fresh Cilantro leaves, roughly chopped
½ Cup Fresh Mint leaves, roughly chopped
2 Roma Tomatoes, cut in wedges
1 Medium Cucumber, halved lengthwise, seeded, then cut into half moons
Romaine (or other) lettuce leaves
Sliced Scallion Greens, to garnish
Optional Rice Powder
4 Tbsp Uncooked Jasmine Rice
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.
For more information on Artistic Gourmet Adventures, check their website,
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: Back In Town; Nard Berings,
Asian Slaw - Crunchy Asian Cabbage Salad with Sesame Dressing
This is a terrific fresh, crunchy Asian salad that I call an Asian Slaw because it has shredded cabbage and carrot like traditional Coleslaw. The fresh herbs and Asian Dressing infused with Thai flavours makes this oriental salad extra special. Delicious AND healthy!
It's a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days!
THAI BEEF SALAD | THE BEST THAI BEEF SALAD WITH LIME DRESSING
Thai beef salad is hands down my favorite salad! I don’t do many salad recipes but this is an absolute must! I remember when my brother introducing me to Thai food when I was younger and I thought this salad was the best thing ever! It’s made with tender steak, a rainbow assortment of veggies and the most tasty lime dressing!!
Thai Beef Salad
Ingredients
1 lb steak (flank steak, skirt steak, ribeye or New York strip)
1 head Romain lettuce, chopped
1 small cucumber, sliced
1/4 Red onion, sliced thin
1 Roma tomato, sliced
Cilantro, chopped
For the dressing
3 limes, juiced
1/4 cup fish sauce
1 tablespoon sugar
Optional: 1-2 chopped Thai chilis, or crushed red pepper flakes
Directions
Season steak with salt and pepper. Cook on a pan or outdoor according to preference. Let steak rest at least 5 minutes before slicing.
Slice thin against the grain.
Mix all the dressing ingredients together in a bowl.
Assemble the salad by combining Romain lettuce, cucumber, red onion and tomatoes in a bowl. Top with sliced steak and garnish with cilantro. Pour over desired amount of dressing and toss to combine.
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