GRILLED RIBBONS OF THAI-STYLE STEAK
The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Provided by Food Network Kitchen
Categories appetizer
Time 1h19m
Yield 8 to 10 appetizer servings
Number Of Ingredients 30
Steps:
- Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
- In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
- Preheat an outdoor grill.
- Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
- Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
- Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
- In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
- Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
- Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.
THAI RIBBONS
Spicy appetizers. A favorite with family and friends. Original recipe from the Texas Beef Council. I put in more chilis than this calls for.
Provided by Queen Dragon Mom
Categories Thai
Time 20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers.
- Cover and refrigerate.
- Cut beef diagonally, against the grain, into 1/4 inch slices.
- Thread each slice onto a skewer.
- (Make sure if you use bamboo they are well soaked or they will burn.) Cover and marinate overnight.
- For each serving: Brush 2 beef ribbons generously with basting mixture.
- Broil or grill to desired doneness, basting once or twice.
THAI A YELLOW RIBBON
My favorite low-fat recipe creators, Janet & Greta Podelski, dreamed up this Thai fettucine dish while sitting under an old oak tree in Orlando.
Provided by FLKeysJen
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all sauce ingredients in a blender and whirl until smooth. Set aside.
- Cook fettucine according to package directions. Drain well and keep warm.
- While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.
- Add chicken and cook until no longer pink.
- Add red pepper, snow peas and carrots.
- Cook and stir for three more minutes, until vegetables are tender-crisp.
- Add sauce.
- Cook until bubbly and thickened.
- Remove from heat, stir in cooked fettucine, and serve immediately.
Nutrition Facts : Calories 451.6, Fat 5, SaturatedFat 0.9, Cholesterol 132.9, Sodium 116, Carbohydrate 60.8, Fiber 2.9, Sugar 7.8, Protein 39.4
THAI FRIED RICE WITH VEGETABLE RIBBONS
Make and share this Thai Fried Rice with Vegetable Ribbons recipe from Food.com.
Provided by Dancer
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set a strainer in the sink and place carrot, leek, and pea strips in it.
- Pour boiling water over vegetables for about 12 seconds.
- Set vegetables aside.
- In a large nonstick skillet, heat oil over medium heat.
- Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.
- (Do not crowd the pan; cook in two batches, if necessary).
- In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used.
- Add to rice mixture and toss well to combine.
- Serve hot.
Nutrition Facts : Calories 196.5, Fat 4.6, SaturatedFat 0.9, Sodium 40, Carbohydrate 35, Fiber 1.7, Sugar 3.9, Protein 4.1
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