THAI BEEF
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Provided by BadLittleChef
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place flank steak in the freezer for 20 minutes.
- Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
- Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
- Lay steak slices in a single layer on the rack of the prepared broiler pan.
- Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g
THAI BEEF CURRY
My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.
Provided by Betty McCommon
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
- Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
- Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
SLOW COOKER THAI CURRIED BEEF
Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.
Provided by Sapper26
Categories World Cuisine Recipes Asian
Time 7h8m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
- Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
- Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
- Cover and cook on Low until flavors combine, 6 to 10 hours.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g
CRUMBLED THAI BEEF
I got this one from Nigella. It is SO easy and very tasty. Nigella recommends serving it in lettuce wraps, but I have used it in tortillas and even as the filling for spring rolls which were to die for! Enjoy.
Provided by barb63
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil in a frying pan and saute for a couple of minutes until aromatic.
- Add the beef and cook stirring over high heat until browned.
- Add the fish sauce and cook until all the liquid has evaporated.
- Toss in the spring onions, juice and coriander.
- That's it- ready to serve as you wish (if you can stop eating it straight from the pan!).
THAI SUN DRIED CRISPY BEEF
My fiance, Ry, used to always order this dish at the Bangkok Garden (Thai restaurant), in Bethesda, MD. But now... he'd rather have mine!
Provided by pearliegirlie
Categories Meat
Time P1DT7h
Yield 7-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak lengthwise, with grain, in strips 1-2 inches wide and 4-5 inches long.
- Combine lemongrass, chili peppers, garlic, parsley roots, shallots and ginger into a mortar or food processor and grind together, until well mixed.
- Add mixture from last step to a gallon sized zip top freezer bag and add fish sauce, sugar and kaffir lime leaves -- stir to mix in new ingredients.
- Add beef strips and mix well to coat (don't be afraid to get your hands dirty, reach into that bag, it'll be worth it).
- Refrigerate bagged beef mixture overnight.
- Lay beef strips out on a large cookie sheet and heat in the oven on the lowest setting for 5-7 hours, until dried (historically in Thailand, this step was the sun-drying step).
- The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil), or you could refrigerate a portion for frying later that week.
- Serve hot with Sriracha sauce and sticky rice, or steamed jasmine rice.
Nutrition Facts : Calories 1631.8, Fat 166.6, SaturatedFat 24.6, Cholesterol 53.1, Sodium 700, Carbohydrate 9.6, Fiber 0.6, Sugar 4.9, Protein 28.8
BULGOGI (KOREAN BARBECUED BEEF) LETTUCE WRAPS
This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat a nonstick pan at medium-low for about 30 seconds.
- Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
- Set aside.
- Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
- Stir until the sugar has more or less dissolved.
- Add meat, tossing to coat.
- Marinate 30 minutes or up to overnight.
- Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
- You want that nice glossy brown look, not the sweaty grayish look.
- Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
- To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!
THAI BEEF STEW
Light Thai beef stew packed with flavor.
Provided by HootOwl
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 12
Number Of Ingredients 18
Steps:
- Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
- Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
- Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
- Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
- Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
- Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
- Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 34.1 g, Cholesterol 51.6 mg, Fat 20.3 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.9 g, Sodium 826.2 mg, Sugar 8.4 g
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