Tai salad. Step by step recipe with photos. A range of unique flavors: learning how to cook Thai salad with beef

In the past, my husband and I have always ordered a warm Thai salad with beef and bell peppers in restaurants and cafes, as we are both big fans of this dish. But recently I found out the recipe for its preparation at home and after the first culinary experiment I realized that I can easily make it myself, and in my performance it turned out to be even tastier. Probably because restaurants sometimes mess with food and overdo it with sauce.

salad ingredients

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

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;
• Bulgarian pepper - ½ piece. This salad needs a red bell pepper;
• Cucumbers - 1-2 pieces (depending on size). Sliced ​​cucumbers should be about the same volume as pepper;
• Beijing cabbage - half a bunch;
• Sesame and vegetable oil- as the final touches to the salad.
• Salt and chili pepper - to taste. But be careful with salt, as there will be enough salt in marinated beef. You shouldn’t overdo it with chili either, one small pepper is enough for two servings of salad, and it turns out quite spicy (do not forget to remove all the seeds from the pepper).

marinade ingredients

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

So, in order to properly marinate beef, you will need:

• Soy sauce is the main Thai dressing for almost any dish. It is very salty, so you do not 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. 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 meat, but so that later you can easily separate it from beef (ginger is not needed in a salad);
• Olive oil - like quantity soy sauce 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 meat in the marinade should lie down for at least a couple of hours in the refrigerator. If you cut the beef thin enough, then two hours will be enough for it to marinate well, especially if you did not cut the ginger and garlic, but squeezed it through a garlic press. Yes, and the meat will be much tastier and more aromatic, and before frying, you will not need to choose large pieces of ginger and garlic.

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 cutting the meat, it is better to freeze it a little in the freezer, and sharpen the knife well.

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Step by step cooking instructions

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

Step 1

In a bowl where you will mix the salad, you need to tear the leaves of Chinese cabbage 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 do not like spicy, then it is better to refuse chili altogether.

Step 4

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

Step 5

We remove pieces of ginger and garlic from the meat (if you cut them, but did not crush them) and, together with the remaining marinade, put it on a hot frying pan, on which we previously poured a little vegetable oil. Fry the beef for literally 5-10 minutes until cooked through.

After all the vegetables are cut, load them into a common bowl, add the meat to them directly from the pan (along with the resulting sauce from vegetable oil and marinade), sprinkle with fried sesame seeds and mix. For complete readiness, the salad should be covered with a lid and let it brew for a couple of minutes. That's all, delicious warm Thai salad with beef, bell pepper and sesame seeds is ready! Enjoy your meal.

The peculiarity of Thai cuisine is that it combines sour, sweet, spicy, salty, and bitter in one dish. And thanks to such a skillful combination, a unique extravaganza of taste arises. Now we will tell you how to cook Thai.

Thai salad with beef and tomatoes

Ingredients:

• beef - 350 g;
• cucumbers - 2 pcs.;
• cherry tomatoes - 250 g;
• lettuce leaves - 100 g;
• cilantro - 1 bunch;
• mint leaves - 1 bunch;
• green onion - 1 bunch;
• lemon - half;
• soy sauce - 1 tbsp. the spoon;
• fish sauce - 2 tbsp. spoons;
• sugar - 1 teaspoon;
• garlic - 1 clove.

Cooking

We cook the beef on the grill for about 10 minutes, and then cut into thin strips. We tear the lettuce leaves with our hands into large pieces, and chop the rest of the greens with a knife. Cut the cucumbers into circles and put them in a salad bowl, mix and pour over the dressing, for which we mix soy and fish sauce, sugar, lemon juice and chopped garlic. Put meat and tomatoes on top of the salad.

Warm Thai salad with beef

Ingredients:

• beef tenderloin - 300 g;
• garlic - 4 cloves;
• red chili pepper - 1 pc.;
• fresh peas - 130 g;
• fresh rosemary - 2 pcs.;
• bean sprouts - 50 g;
• soy sprouts - 50 g;
• ginger root - 30 g;
• chili tomatoes - 10 pcs.;
• Dijon granular mustard - 40 g;
• kudijon granular mustard seeds - 40 g;
• sesame seeds - 50 g;
• sesame oil - 30 g;
• lime - 1 pc.;
• fresh arugula - 120 g;
• seaweed "Chukka" - 70 g;
• cilantro leaves - 40 g;
• Oakleef salad - 100 g;
• lollo rosso - 100 g.

Cooking

We tear the lettuce leaves into large pieces with our hands, cut the tomatoes in half, cut the green peas into 3 parts along. We combine the prepared ingredients with Chukka seaweed, sprouts and cilantro. Sprinkle all this with lime juice, sesame oil and Dijon mustard. Salt, pepper, mix and spread on a large dish. Cut the beef tenderloin into strips, mix with sesame oil, add grated ginger, chili pepper, rosemary and fry over high heat in a hot frying pan for about 1 minute. After that, lay the meat on top of the salad and serve immediately to the table.

Thai salad with beef

Ingredients:

Cooking

Tear lettuce leaves with your hands and place on a plate. Cut the carrot into strips, and the cucumber into cubes. Wash and dry soybean sprouts. Pour 30 ml of water into the pan, put chopped garlic, chopped cilantro and basil there. Simmer for 30 seconds over low heat, and then add the beef, chopped into strips, salt and simmer for 3 minutes. After that, put the meat on the vegetables. In the same pan, add lime juice, olive oil, chili sauce and cook for about 1 minute, stirring occasionally. Pour the meat with vegetables with the resulting sauce and serve.

Salad is a good addition to any main course. It should be fresh, tasty, nutritious and healthy. During the autumn period, the usual vegetable salads have time to get bored because of the huge variety of crops. To complement your rich diet with various goodies, try mastering the Thai Chicken Salad recipe. This unusual dish has not only an appetizing appearance, aroma, it is rich in a high content of useful microelements and vitamins. How to prepare such a salad at home, read below.

Step by step Thai salad recipes with photos

There are several methods for preparing Thai salad. Each of them uses different ingredients, thanks to which the dish acquires an extraordinary taste. The recipes for such a salad are distinguished by ease of execution, an unusual combination of products (noodles and beef or chicken and sesame seeds), which makes the appetizer appetizing and piquant. If you decide to cook one of the proposed options, do not deviate from the recommended step-by-step cooking scheme with a photo.

Check out important points Thai cuisine. So you can better understand the principles of cooking, as well as taste qualities, which are guided by the cooks of the mentioned area:

• A classic lunch in Thailand necessarily consists of rice, a hot dish and several salads. This kitchen has a wide variety of delicious appetizer recipes.
• Seafood is often used to make Thai salad. In this warm country, fish components are cheap products, unlike Russia. Therefore, in domestic restaurants they are so expensive.
• You may be surprised by the unusual combination of some products, but it has been proven by leading nutritionists that Thai cuisine is the ideal catering for any person.
• The components used are subjected to minimal heat treatment, due to which the maximum content of vitamins and minerals is preserved. useful substances in food.
• As part of the Thai snack, there is 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 which are well balanced with each other.
• During the preparation of Thai salad with chicken, the components are cut lengthwise - in the form of straws or obliquely (lemon grass, for example). So saved beautiful shape and special taste of the dish.
• An important condition is that the appetizer must be perfectly fresh, so it is never prepared in large quantities in advance. It is harmful even from the point of view of nutrition and healthy nutrition.
• Thai dishes are very often cooked spicy, so this cuisine is not for everyone.
• If you are going to cook any of the chicken salads, be prepared for the fact that there will be exotic products, so it may take extra time to find and buy ingredients.

With chicken and bell pepper

Treat your family to an amazing Thai salad with fried chicken pieces, bell peppers. This one is very delicious recipe, thanks to an unusual combination of products for a Russian person, it will immediately plunge you into the world of Thailand, where everything looks so bewitching and original. The salad will be a great 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 of which is located below.

Products:

• 1 PC. chicken fillet;
• 6 pcs. carrots;
• 1 bell pepper;
• 5 st. l. vinegar;
• 6 art. l. oils (sunflower);
• 3 cloves of garlic;
• pair fresh cucumbers;
• half of Chinese cabbage;
• half of the "Yalta bow";
• 3 art. l. sauce (soy);
• 2 tbsp. l. sesame oil (you can substitute olive oil)
• 1 lime;
• a handful of sesame seeds.

Cooking process:

1. Cut the chicken into strips, sprinkle with soy sauce, fry in a pan.
2. Prepare "Korean carrots". To do this, you need a sauce: boil vinegar with sunflower oil. Grate the carrots on a special grater, pour hot dressing, squeeze the garlic.
3. Sweet pepper cut into strips.
4. Grate cucumbers for Korean carrots.
5. Peking cabbage cut into thin strips.
6. Finely chop the onion.
7. Make the dressing: Mix butter with soy sauce and lime juice.
8. Mix everything, add sesame seeds.

With brisket and grapefruit

Tropical fruit from this recipe fills the dish pronounced taste and aroma, giving a special appetizing. Be sure to try this method of cooking Thai salad to understand the subtleties of this cuisine. After tasting the dish, your husband will no longer want to return to traditional homemade food, he will always ask you to cook something unusual, similar to such an appetizer with brisket and grapefruit. Explore step by step cooking Thai salad with chicken, the recipe of which will now be considered.

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

Calorie content of the prepared dish

If you carefully monitor your figure while dieting, pay attention to how many calories a particular Thai salad recipe contains. At first glance, it is difficult to call such a dietary dish due to the fact that it contains fried meat, sesame seeds, oil, and nuts. However, due to the special combination and balance of all components used, Thai cuisine is different. low-calorie meals. 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 due to the rich use of vegetables and fruits. When other ingredients are added, the calorie content may vary, but the snack will still differ in dietary characteristics. If you are carefully counting your daily calorie intake, check out the small table below, which contains approximate numbers. energy value every recipe.

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

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

4 gr.

carbohydrates

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 savory seasonings in the dish and an exotic combination of ingredients.

The constant ingredients 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
• a small bunch of cilantro (10 g).

Cooking method:

1. chicken breast(300 g), as well as other salad ingredients, cut coarsely: along or obliquely, into strips or chips. This type of cutting allows the salad not to settle and have an attractive curvy shape for a long time.

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

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

4. Cut cilantro, shallots and mint leaves. Mix all ingredients.

5. Season the dish with sesame oil and pour over the rest of the soy sauce. Infuse 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 salad with chicken is known not only for exotic fruits and spices. Asian culinary specialists also use an ingredient that is more familiar to us, for example, cucumbers. This vegetable is known as the lowest calorie, and therefore this version of the salad 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 cane sugar,
• 15 g non-sour soy sauce,
• 20 g fish sauce,
• 20 g rice vinegar.

Cooking method:

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

2. Pour the chopped onion with the resulting sauce in advance 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 pan in boiling oil, sprinkled with chopped peanuts. Remove from heat as soon as the meat is ready. 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 salad with chicken

Familiar to everyone vegetable stew is a distant relative of the warm Thai chicken salad, which is a compromise between fried and stewed meat.

Ingredients:

• 350 g chicken fillet
• a fourth of white cabbage;
• 1 medium sized carrot;
• 2 shallots;
• half lime;
• 20 g chili sauce;
• 20 g of 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 spices: ginger, spicy pepper.

Cooking method

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

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

3. Put the fillet into 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 peppers and carrots. Mix everything.

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

6. After 2 minutes, remove the dish from the heat, carefully arrange in portioned plates on lettuce leaves. Decorate with mint leaves.

This salad must be tasted warm. During a feast, it is perfect for the role of the first hot dish or hot appetizer.

Option 4: Thai Desert Island Chicken Salad

Often, Thai salads with chicken are cooked with seafood. The shrimp add a special touch 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 of granulated sugar;
• 300 g pineapple;
• 1 onion;
• 2 cloves of garlic;
• chilli;
• small bunch of mint
• cilantro.

Cooking method:

1. Defrost shrimp when room temperature. Cut the chicken fillet into thin slices.

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

3. At this time, you can start preparing the salad dressing sauce. To do this, chop the garlic, chop the chili pepper, 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. Put the fillet on a preheated pan, fry until golden brown, stirring occasionally. Then add shrimp and fry for another half a minute.

7. Spinach leaves and chinese cabbage coarsely tear with your hands, then put on a dish, pour half the dressing, put pineapple slices, slightly cooled shrimp and meat on top, pour the remaining dressing on top.

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