Beef Steak In Thai Marinade Recipes

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.

GRILLED THAI BEEF SALAD

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

THAI-STYLE STEAK SALAD

Steps:

• Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
• In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
• With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among 4 shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

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 BARBEQUE MARINADE

Steps:

• Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

GRILLED BEEF STEAK IN THAI MARINADE

Steps:

• Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
• For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
• Cover, and blend or process until smooth.
• Pour marinade over meat.
• Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
• Drain steaks, reserving marinade.
• Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
• Discard any remaining marinade.
• Remove steak from grill, and let stand 5 minutes
• Thinly slice meat across the grain.
• Note:
• You can make marinade up to 24 hours ahead. Marinate steak as directed.

THAI BEEF MARINADE FOR BBQ

Steps:

• Blend all the ingredients except for the meat.
• Reserve 1/3 of the total mixture and put it in the refrigerator.
• Put the meat in the rest of the marinade and refrigerate overnight.
• Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
• Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
• Serve at room temperature.

THAI BEEF MARINADE

Steps:

• Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped. Add the remaining ingredients and process until puréed into a paste.