Tag Archives: thai

Thai Basil Beef Salad

Branching out our taste-bud’s this week with a meal that actually just took under 20 minutes to prepare and left my family full AND healthy!  All sorts of “wins” there!

This meal really is low in calories (less than 300) and high in protein!  Plus, more importantly to me, is it is soooo full of flavor that I didn’t mind giving up my normal TexMex comfort food!  You can mix and match a few ingredients to meet your family’s palates as well.  This is definitely worth a try my friends….

The Starting Lineup

  • 1 lb flat iron steak (can also use sirloin, hanger or even ground beef!)
  • 1 cucumber, sliced
  • 1 tomato, quartered
  • 1/2 cup fresh basil, chopped
  • 1/4 cup green onion, sliced
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp canola oil
  • 1 Tbsp Sriracha sauce
  • 1 tsp low-sodium soy sauce or Tamari sauce
  • 1 tsp garlic, minced
  • Hefty pinch of black pepper

*Serve with cooked, long-grain jasmine rice and lime wedges!  I actually like to add fresh lime juice and chopped cilantro to my fluffed rice as well.

**Optional ingredients to add to dish are julienned carrots, Thai hot chili’s, cilantro, red bell pepper slices.

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Dressing: whisk together the rice wine vinegar, oil, Sriracha, soy sauce, and garlic and in a bowl.  Toss the basil, cucumbers and tomato with dressing. Cover and set aside.

Season beef with a hefty amount of pepper and a bit of the canola oil, then sear in a large, non-stick pan over medium-high heat 5 minutes per side; add green onions, cook briefly then remove from heat to rest for 5 minutes. *yields medium-rare.

Spoon rice into bowls and top with the dressed vegetables.  Slice beef against the grain, and place overtop.  Serve with extra soy sauce, Sriracha, hot chili’s and cilantro if desired.

ThaiBasilBeefSalad

 

Bang Bang Popcorn Shrimp Tacos

Bang-Bang Sauce:  It is traditionally a spicy, creamy sauce that accompanies street vender chicken in the Szechwan region of China.  Here in the states though, myself and a few notable restaurants serve it with chicken OR shrimp and consume it in taco form.  Tacos make everything delicious right?  They sure make my world go ’round!  (Tip: on a low-carb mission??  Make lettuce wraps with these bad boys!)

Also, let me make this clear…frozen products can be your friend and make your life so, so much easier!  (Did you know that unless you’re buying your seafood from a real deal fish monger, it’s packaged frozen before being sent to your favorite grocer?  Is it fresh?  Of course..I hope..but it’s still like the frozen section, just now thawed.).

That PSA being said (public service announcement for those not in the know), just go with me on this recipe and it’s ingredients.  I for one may skip our traditional Mexican fare this next “Taco Tuesday” and once again tantalize my loved ones taste buds with this sweet-heat, crunchy version!
The Starting Lineup

  • 1 package frozen popcorn shrimp (I.e. Gorton’s)
  • Corn tortillas, warmed
  • Green onions, sliced

Slaw

  • 1 1/2 cups shredded red & green cabbage
  • 1/4 cup mayonnaise 
  • 1/4 cup sour cream
  • 3 tbsp rice wine vinegar 
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • Juice of 1 lime, plus zest
  • Pinch of salt

Bang Bang Sauce

  • 1/4 cup Thai Sweet Chili Sauce
  • 2 Tbsp Sriracha
  • 2 Tbsp mayonnaise 
  • 1 1/2 Tbsp honey
  • Pinch of salt



Preheat the oven to package directions and line a baking sheet with foil.

In a medium size bowl, combine all of the slaw ingredients and toss to combine.  *Give a taste..does it need more salt?  Need more vinegar for tang?  You know your family’s taste buds.  Cover with plastic wrap and set aside (place in the refrigerator if you’re making it in advance).


In a small bowl, whisk together all of the “Bang Bang Sauce” ingredients.  As I stated above, if you like more heat (like myself) add a bit more sriracha.  More sweet?  A tsp more honey.  Cover and set aside.


By now the oven should be hot and ready! Place the baking sheet of popcorn shrimp into the oven and bake according to package directions. While the shrimp is baking, heat the corn tortillas on a NON-oiled pan and keep warm.

Assembly time!!  On your warmed and slightly charred tortilla, place about 4-5 pieces of shrimp down the center and top with the slaw, a hefty drizzle of the Bang Bang Sauce and the chopped green onions.  *We like to serve ours alongside cilantro & lime coconut rice, a perfect compliment!

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