Thai Style Beef Stir Fry Food

THAI BEEF STIR-FRY

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.

THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE

Steps:

• Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.

THAI STYLE STIR FRY

Steps:

• In large skillet, stir-fry chicken in oil for 3-4 minutes. Stir in veggies; cook, uncovered for 4-6 minutes.
• Meanwhile, in small bowl combine remaining ingredients.
• Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely.
• Serve over hot cooked rice or whole wheat 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.

THAI BEEF STIR-FRY

Steps:

• Thinly slice the beef across the grain into strips: easier if the beef is partially frozen.
• Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl.
• Add beef strips, tossing to coat.
• Let stand at room temperature for 30 minutes to marinate.
• Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside.
• Heat the oil in a wok or large skillet over medium-high heat.
• Stir-fry the garlic in hot oil for 15 seconds.
• Add carrots, stir-fry for 3 minutes.
• Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
• Remove from wok.
• Add half of the beef to the hot wok or skillet.
• Stir-fry for 2 to 3 minutes or to desired doneness.
• Remove beef from wok and set aside.
• Stir-fry remaining beef.
• Return all beef to wok.
• Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly.
• Stir in vegetables and heat them through.
• Mix in the peanuts.
• Serve beef and vegetables over hot cooked rice.

STIR-FRIED THAI-STYLE BEEF WITH CHILES AND SHALLOTS

Steps:

• FOR THE BEEF AND MARINADE:
• Combine coriander, white pepper, brown sugar, and fish sauce in large bowl.
• Add beef, toss well to combine; marinate 15 minutes.
• FOR THE STIR-FRY:
• In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
• In small bowl, mix garlic with 1 teaspoon oil; set aside.
• Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.
• Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl.
• Repeat with additional oil and remaining meat in 2 more batches.
• After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.
• Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
• Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture.
• Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
• Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.