Spicy Thai Beef Rice Food

THAI BASIL BEEF WITH COCONUT RICE

Steps:

• Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
• Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
• Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
• Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
• Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

THAI BEEF FRIED RICE

Steps:

• Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer.
• Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top.
• Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes.
• Divide rice into two portions and serve 1/2 of the omelet over each serving.

THAI SPICY BASIL BEEF

Steps:

• Heat wok with oil, add garlic and chiles.
• Add beef and stir fry for 1 minute.
• Add onions and basil, stir for 1 minute.
• Add remaining sauce: oyster sauce, fish sauce, sugar, and white pepper.
• Stir fry until cooked, garnish with cilantro.
• Server immediately with steamed rice.

THAI BEEF WITH PEPPERS

Steps:

• Cook the noodles according to the package directions.
• In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
• Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
• Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
• Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
• Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

SPICY THAI BASIL BEEF

Steps:

• Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required).
• Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok.
• Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole).
• Add the oyster sauce, fish sauce and pepper and mix well.
• Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce.
• Garnish with coriander/cilantro if using and serve with rice or fried rice.

SPICY THAI BEEF & RICE

Steps:

• Heat large frying pan over high heat. Add beef; stir-fry 3 to 4 minutes or until browned. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer. Mix in carrots, rice, 1 1/2 cups water and soy sauce. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes, or until liquid is absorbed. Mix in mint and coriander. Remove from heat. Let stand covered 10 minutes before serving.

THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE

Steps:

• In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
• When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.

THAI SPICY BASIL FRIED RICE

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

THAI SPICY BEEF

Steps:

• Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
• Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
• Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
• Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.