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.
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI STEAK STIR-FRY
Crisp green beans and tender steak meet bold flavors in this speedy stir-fry. Simple, inexpensive ingredients make it an ideal weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a wok or large skillet, heat oil over medium-high. Add steak and cook, stirring, until browned, about 4 minutes. With a slotted spoon, transfer steak to a plate. Add green beans, ginger, and garlic and cook, stirring, until green beans are crisp-tender, 5 minutes. Return beef and any juices to pan along with fish sauce and basil. Cook 1 minute. Serve with rice.
Nutrition Facts : Calories 282 g, Fat 9 g, Fiber 5 g, Protein 17 g, SaturatedFat 3 g
HOT THAI STIR-FRY
All I can say about this recipe is that it is the absolute best stir fry I have ever tasted. It doesn't take much to prepare, and is a perfect quick and easy dinner for the typical mother. I LOVE THIS RECIPE!!!!
Provided by Plastic Chef
Categories One Dish Meal
Time 13m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Blend oil, garlic powder, ginger, pepper, cardamom, chili powder and soy sauce in large skillet.
- Add pork; stir-fry pork over medium-high heat 3 minutes.
- Add vegetables, vinegar and curry.
- Reduce heat; simmer, stirring occasionally, until vegetables are tender.
- Serve over rice.
Nutrition Facts : Calories 416.5, Fat 22.2, SaturatedFat 6.5, Cholesterol 68, Sodium 338.4, Carbohydrate 28.8, Fiber 5.1, Sugar 3.3, Protein 26.1
THAI SATAY STIR-FRY
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium
ASIAN FLANK STEAK STIR-FRY
From the Taste of Home Cookbook : Rice noodles can be found in the Asian section of your grocery store. Otherwise, angel hair pasta makes a good substitute.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
- In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
GINGER THAI BEEF STIR-FRY
Thai cuisine teems with rich flavors and fragrances like ginger, lemon grass, garlic and beef. Its often simple and quick. Plus, authentic Thai ingredients are usually available in grocery stores. Lemon grass, a long, thin herb with gray-green leaves, is key to Thai cuisine. It enhances recipes with a light flavor and adds its lemony fragrance.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in wok or medium frying pan.
- When oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce.
- Cook 4 to 5 minutes on high heat, stirring.
- Remove from heat and add the lime juice.
- Serve over rice. Enjoy.
Nutrition Facts : Calories 632.1, Fat 29.7, SaturatedFat 10.6, Cholesterol 101.3, Sodium 781.3, Carbohydrate 54.2, Fiber 2.5, Sugar 1.3, Protein 34.7
THAI STYLE BEEF STIR-FRY
Make and share this Thai Style Beef Stir-Fry recipe from Food.com.
Provided by English_Rose
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chili.
- Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce.
- Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.
Nutrition Facts : Calories 738, Fat 77.2, SaturatedFat 30.1, Cholesterol 98.2, Sodium 272.8, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 8.5
THAI BEEF STIR-FRY
A no fuss shopping list and super-quick to prepare, the perfect after work meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.
Nutrition Facts : Calories 178 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 22 grams protein, Sodium 0.55 milligram of sodium
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- In a very large skillet, warm the oil over medium-high heat. Add the steak and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate.
- Add the green beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and cover with lid. Continue cooking over medium-high heat for 5 minutes. Uncover and continue tossing the green beans in the skillet constantly until the green beans are crisp-tender, about 5-7 minutes.
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