VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
THAI LEMON BEEF
My husband loved this recipe. Lemon in common in Thai Cooking. Combined with garlic and red pepper flakes. It adds intense flavor to this stir-fry.
Provided by Chemaine
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut steak diagonally across grain into 1/8 inch thick strips and place in a bowl.
- Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining mixture over steak. Cove and marinate in refrigerator 30 minutes.
- Drain steak, discarding marinade.
- Stir-fry half of steak in 1/2 T hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet; repeat procedure with remaining steak and oil. Remove from skillet, and set aside.
- Add green onions and water chestnuts to skillet stir-fry 3 minutes or until crisp-tender.
- Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.
- Add steak; stir-fry until thoroughly heated. Serve over noodles or rice.
Nutrition Facts : Calories 398.6, Fat 20.4, SaturatedFat 7, Cholesterol 103.8, Sodium 1431.8, Carbohydrate 12.9, Fiber 1.6, Sugar 2.6, Protein 40
THAI BEEF WITH PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
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.
BEST-EVER THAI 'WEEPING TIGER' BEEF
Steps:
- Gather the ingredients.
- Stir marinade ingredients together in a small bowl.
- Place steaks in a shallow dish or resealable plastic bag. Pour marinade over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15 to 30 minutes.
- While steak is marinating, make the accompanying sauce. Place all sauce ingredients together in a bowl and stir. Taste-test for a balance of spicy, sour, and sweet. Add more fish sauce if you'd like it saltier, or more sugar if too sour for your taste. Set aside.
- Preheat oven to "broil" setting ("high" if you have a choice between high and low). Place oven rack on the second-to-highest rung. Take steak out of the refrigerator and place either on a broiling pan, or on a regular baking sheet lined with parchment paper .
- Broil steak approximately 3 to 5 minutes, then turn and boil another 3 to 5 minutes on the other side, depending on thickness. For this recipe, the steak should still be pink in the middle, medium-rare to medium. The same goes if you are grilling instead of broiling.
- Remove steak from oven and slice as thinly as you can. Place on a plate together with the accompanying sauce and a little fresh cilantro sprinkled over.
Nutrition Facts : Calories 339 kcal, Carbohydrate 10 g, Cholesterol 103 mg, Fiber 1 g, Protein 30 g, SaturatedFat 7 g, Sodium 3496 mg, Sugar 7 g, Fat 20 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
LEMONGRASS BEEF STEW WITH NOODLES
Get a taste of South East Asia with this iron-rich, fragrant stir-fry with chilli, ginger, lemongrass and coriander
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.
- Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.
Nutrition Facts : Calories 502 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 3.5 milligram of sodium
THAI COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
More about "thai lemon beef food"
Bò KHO (VIETNAMESE BEEF STEW) RECIPE - FOOD & WINE
From foodandwine.com
BEEF PAD THAI - EATINGWELL
From eatingwell.com
THAI BASIL BEEF (BETTER THAN TAKE OUT!) - CHEF SAVVY
From chefsavvy.com
THAI BEEF CURRY RECIPE - BBC FOOD
From bbc.co.uk
THAI BASIL BEEF (PAD GRA PROW) - THE WOKS OF LIFE
From thewoksoflife.com
20 MINUTE THAI BASIL BEEF | HALF BAKED HARVEST
From halfbakedharvest.com
4.6/5 (388)Total Time 25 minsCategory Main CourseCalories 494 per serving
- To make the rice. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice, sesame oil and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired. Note that rice can cook differently for everyone, this is just what works for me.
- While the rice is cooking, make the beef. Add the carrots, peppers, hot red pepper, green onions fish sauce, honey, lime juice and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.
- Heat a large wok or heavy bottomed skillet over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add 1/3 cup soy sauce, 1/3 cup sweet thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.
- Divide the rice among the bowls, top with equal amounts of beef. Add the carrots + pepper on top of the beef. Garish with chopped peanuts, fresh basil and toasted sesame seeds. EAT!
THAI BEEF STEW WITH LEMONGRASS AND NOODLES - BON APPéTIT
From bonappetit.com
4.2/5 (180)Estimated Reading Time 3 minsServings 6
- Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
- Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10–15 minutes; transfer to a plate.
- Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5–8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until beef is tender and liquid is slightly thickened, 2½–3 hours.
- Meanwhile, preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
BORED OF LUNCH ON INSTAGRAM: "SLOWCOOKER THAI BEEF …
From instagram.com
10 BEST THAI LEMON CHICKEN RECIPES | YUMMLY
From yummly.com
TOP 10 BEST THAI RESTAURANTS IN LEAMINGTON, ON - YELP
From yelp.ca
CRYING TIGER (THAI-STYLE GRILLED STEAK WITH DRY CHILI DIPPING …
From seriouseats.com
‘KHAO SOI,’ ‘GAI TOD,’ ‘RED BEEF CURRY’ – POPULAR THAI STREET FOOD …
From tribune.net.ph
THAI BEEF SALAD WITH LEMONGRASS | MY MARKET KITCHEN
From mymarketkitchen.tv
CLASSIC THAI BEEF SALAD (YUM NUA) | BEYOND KIMCHEE
From beyondkimchee.com
STIR-FRIED LEMONGRASS BEEF WITH ASIAN GREENS - BON APPéTIT
From bonappetit.com
THAI BEEF COCONUT CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMONGRASS BEEF BOWL | THAI EXPRESS
From thaiexpress.ca
A VERY AUTHENTIC COUNTRYSIDE BúN Bò Xả ỚT - I AM A FOOD …
From iamafoodblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love