Thai Ground Beef Food

SPICY BASIL BEEF (PAD KRAPOW)

Steps:

• Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
• Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
• Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
• Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
• Transfer to a platter and top with the reserved fried eggs.

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.

THAI BEEF STIR-FRY

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.

LAAB - THAI GROUND BEEF SALAD

Steps:

• Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
• While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
• When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
• Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
• Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
• Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.

THAI BEEF WITH BASIL

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8-10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
• Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
• Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.
• Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.