Thai Sesame Beef Food

SESAME BEEF

Steps:

• Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
• Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
• Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

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 BASIL BEEF

Steps:

• Heat a large frying pan over medium high heat, film with sesame oil and saute onions, bell peppers and chilis until softened, ~3-4 minutes. Remove from pan.
• Cook ground beef with garlic & black pepper, crumbling into small bits until browned and cooked through, ~8-10 minutes. Add vegetables back to pan.
• Stir in chicken stock, oyster sauce, fish sauce, and sugar. Stir well and cook until reduced a bit, ~2 minutes.
• Fold in basil leaves and stir to combine.
• Serve over rice. Top with grated carrot, cilantro and a squeeze of lime juice if you want.

THAI SESAME BEEF

Steps:

• Combine onions, soysauce, water, sherry, sugar, sesame seeds, garlic and pepper in a bowl; mis well to dissolve sugar. Place meat in a shallow glass dish and pour marinade over. Prick all over with a fork to allow marinade to penetrate. Cover and marinate in the refrigerator overnight; turn occasionally.
• Drain meat, broil or grill to desired doneness, basting occaionally with marinade.

SESAME BEEF

Steps:

• In a large plastic resealable bag, combine the sugar, 4 tablespoons oil, soy sauce, pepper, onions, garlic and sesame seeds. Pour half into a small bowl; set aside. Add beef to remaining marinade; seal bag and toss to coat. Let stand 15 minutes. , Drain and discard marinade from beef. In large skillet or wok, heat remaining oil over high heat; add beef and reserved marinade. Stir-fry until beef is brown and has reached desired doneness. Serve immediately with rice or noodles.

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.

SESAME BEEF

Steps:

• Trim fat from beef and cut diagonally across grain into slices as thin as you can.
• Mix next 6 ingredients in large bowl.
• Stir in beef until well coated.
• Cover and refrigerate 30 minutes.
• Drain beef.
• Cook and stir sesame seed in 10 in.
• skillet over med.
• heat till light brown.
• Remove from skillet.
• Heat 1 Tbsp veg oil in same skillet until hot.
• Add beef and cook and stir until browned, 3-4 minutes.
• Sprinkle with sesame seed.
• Serve over rice.

THAI BEEF STEW

Steps:

• Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
• Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
• Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
• Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
• Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
• Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
• Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.

SESAME BEEF

Steps:

• Season beef with salt& pepper and dredge in sesame seeds.
• Heat oil in large skillet or wok.
• Add peppers, onions, broccoli, cook about 2 minutes, stir, cook 2 minutes more, remove to plate.
• Add beef, stirring until cooked through.
• Add hoisin sauce, water, and lower heat to medium.
• Add vegetables back to pan, add sesame oil, season with salt and pepper, serve.