Thai Beef Redone For Carbs Food

RED THAI BEEF CURRY

Steps:

• Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
• Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
• Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
• Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
• Serve with Thai fragrant rice such as Jasmine.

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.

THAI GREEN CURRY WITH BEEF AND EGGPLANT

Steps:

• Place all green curry paste ingredients together in a food processor, blender, chopper, or pestle and mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later).
• Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper, try using a blender, or finely mince all ingredients by hand and stir together well.
• Heat a wok or deep-frying pan over medium-high heat.
• Add 2 to 3 tablespoons oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the beef.
• Stir-fry briefly to cover the meat in spices (1 to 2 minutes).
• Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 10 minutes.
• Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant (if using).
• Stir everything together, cover, and simmer 7 to 8 minutes, or until eggplant is tender enough to pierce with a fork.
• Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.
• Remove from heat and gently stir in the 1/4 cup reserved coconut milk . Taste-test, adding more fish sauce if not salty or flavorful enough.
• Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.
• Portion out the green curry onto serving plates or bowls.
• Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice .

THAI BEEF REDONE FOR CARBS

Steps:

• Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
• Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
• Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
• Cut pitas in half and line with lettuce leave. Fill each with meat mixture. Sprinkle with green onions and serve.

WEEKNIGHT THAI BEEF (1 PAN & 3 CARBS!)

Steps:

• Start 6 servings of white rice cooking according to package directions.
• Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl- set aside.
• Heat large nonstick skillet on medium high-heat until hot, then add beef, onion powder, garlic powder and pepper to taste- cook and stir 5 to 7 minutes or until no longer pink.
• Add green pepper and cook, stirring, 2 to 3 minutes or until tender- reduce heat to medium.
• Stir in peanut sauce until well blended, and sprinkle with green onions (optional).
• Serve over hot rice- Enjoy!

THAI BEEF

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.