Thai is a style of food that doesn’t really have a lot of sauce, so it’s pretty easy to pair with other dishes.
I like serving Thai beef salad with grilled chicken breasts or grilled salmon, so it pairs well with those meats.
You can also serve this as a side dish along with some rice noodles or jasmine rice.
The toppings that you choose will depend on your tastes and what you already have in your kitchen at the time; think about what would go best together and enjoy!
Asian greens and noodles
Asian greens and noodles is a good side dish for thai beef salad because it has a lot of flavor, which will enhance the taste of the salad.
It also has a lot of texture, so it will add the crunch that you want in your meal.
Asian greens have a unique flavor that goes great with other foods, and noodles are a great source of carbohydrates, protein, and fiber.
The most important part of cooking noodles is to keep using a wok.
This ensures that the noodles are cooked properly and evenly, so they don’t burn or stick to each other.
Next, add some veggies to the noodles.
Some good options include carrots, broccoli and green onions—all of which are easy to find at your local grocery store.
They’re also less expensive than meat!
So go ahead and make sure there’s plenty of veggies in this recipe: it just makes sense!
Also be sure to add some herbs as well; these can be either fresh or dried (or even both).
Try basil for a more Italian-style feel or cilantro for something with more spice notes similar to Thai cuisine itself – whatever suits your preferences best!
Pork and Rocket Thai-style Salad
This salad is a perfect side dish to any Thai-style meal.
It’s also a great way to introduce your kids (or your friends) to the wonderful flavors of Thai cuisine without breaking the bank or burning through all your cooking gas.
In case you aren’t familiar with it, pork belly is basically just cured pork belly—it’s been brined or marinated in salt and spices for several days, then cooked on low heat until tender.
Most supermarket versions come pre-cut into cubes or strips, but if you have time and are feeling ambitious, cutting up the meat yourself will give you more control over its size and shape when it ends up in the bowl!
But if you do opt for pre-cut pork belly pieces: remember that they will shrink during cooking!
So don’t skimp on them now when deciding how much food makes sense for everyone’s portions later on tonight…
Thai beef, mango & cashew salad
Thai beef, mango & cashew salad is a great side dish for thai beef salad because it contains many of the same flavors as the main dish.
It’s sweet, salty, and spicy, which makes it a perfect match for anything that has those qualities.
The brown sugar will also help to balance out the spiciness of the dressing in your Thai beef salad if your mouth needs some relief from heat.
The first step to preparing this Thai beef, mango & cashew salad is to cut the ingredients.
- Beef – Use a sharp knife to slice the beef into thin strips.
- Mangoes – Use a sharp knife to cut off the top of each mango and then score the fleshy inside with lines from top to bottom (not side-to-side), starting at one end and going all the way through until you reach its center.
- Then, use your fingers or a spoon to remove that “meat” in chunks or slices, depending on how large it is.
- Cashews – Open up each cashew by rubbing it between your palms until it breaks into halves or thirds, depending on how large they are; then set them aside on a plate so they don’t get mixed up with other ingredients during preparation!
Next up: Vegetables!
You’ll need bell peppers—red ones if you can find them—and green onions (the white parts only).
Refrain from using anything else because it’ll mess up their flavor profiles later when added together with all of these tasty morsels!
How to make a delicious thai beef salad
To make a delicious Thai beef salad, you first need to prepare the ingredients and dressing.
- Prepare all of the salad ingredients by slicing the cucumber, bell pepper and onion into thin strips with a sharp knife or mandolin slicer.
- If you want to use green beans instead of broccoli florets, trim them into bite-sized pieces with kitchen shears after boiling them in salted water for five minutes (or until tender).
- Slice up some cherry tomatoes as well; they’re great when fresh out of summer!
- To make the dressing: Whisk together 1/4 cup peanut butter, 2 tablespoons sesame oil and 2 tablespoons soy sauce until smooth and creamy; add a little more oil if needed if it’s too thick for drizzling over your salad later on (but don’t add too much else it gets runny).
- Set aside in refrigerator until ready to serve alongside your meal–you’ll want everything chilled so it tastes even better!
- This recipe makes enough dressing for about four servings’ worth of food so feel free eat any leftovers during lunch tomorrow (or whenever) without worrying about spoilage since none went bad during storage time!
The beauty of this beef salad is that it’s so versatile!
You can really spice it up however you like.
If you want something a little more mild, go ahead and leave out the chili peppers or substitute with something like bell peppers instead.
Or if you’re feeling adventurous then go ahead and double up on them!
It’s all about personal preference here – just don’t forget the lime juice!