Crumbled Thai Beef Recipes

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THAI BEEF



Thai Beef image

A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.

Provided by BadLittleChef

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 6

Number Of Ingredients 7

2 tablespoons coriander seeds, coarsely cracked
½ cup firmly packed dark brown sugar
¼ cup soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 pinch ground ginger
1 ½ pounds flank steak

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.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g

THAI BEEF WITH PEPPERS



Thai Beef with Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

1 package pad Thai rice noodles or linguine
1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste or a few dashes red chili oil
2 cloves garlic, minced
1 lime, halved
1 pound flank steak, sliced very thin against the grain
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
Fresh basil leaves, for garnish
Fresh cilantro leaves, for garnish

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 (CROCK POT)



Thai Beef (Crock Pot) image

Delicious and full of flavor. From Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes 2004.

Provided by TheFarlands

Categories     Steak

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs beef flank steak
1 (16 ounce) package peeled baby carrots
1 (11 1/2 ounce) bottle peanut stir-fry sauce
1 cup unsweetened coconut milk
1/4 cup chopped peanuts
thai noodles

Steps:

  • Cut flank steak into strips, on diagonal. Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots.
  • Cover and cook on low for 8 hours or on high for 4 hours.
  • Cook Thai noodles according to directions.
  • Stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts.

CRUMBLED THAI BEEF



Crumbled Thai Beef image

I got this one from Nigella. It is SO easy and very tasty. Nigella recommends serving it in lettuce wraps, but I have used it in tortillas and even as the filling for spring rolls which were to die for! Enjoy.

Provided by barb63

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil
3 red chilies, finely chopped
375 g minced beef
1 1/2 tablespoons fish sauce
4 spring onions, chopped finely
1 limes, juice of or 1 lemon, juice of
1 cup chopped fresh coriander (cilantro)

Steps:

  • Put the oil in a frying pan and saute for a couple of minutes until aromatic.
  • Add the beef and cook stirring over high heat until browned.
  • Add the fish sauce and cook until all the liquid has evaporated.
  • Toss in the spring onions, juice and coriander.
  • That's it- ready to serve as you wish (if you can stop eating it straight from the pan!).

BEEF CRUMBLE



Beef Crumble image

Beef crumble was one of my favorites in school! Loved beef crumble day, also loved when My Mom made it! My kids get excited for beef crumble also! One easy inexpensive dish. We often serve over mashed potatoes, Also great over rice or bread! Great to use the leftovers in a casserole or just a messy sandwich! Enjoy!!

Provided by Lisa G. Sweet Pantry Gal

Categories     Beef

Time 35m

Number Of Ingredients 7

1 lb ground beef
1 onion diced
2 c beef stock
2 Tbsp corn starch
salt and pepper
1 clove garlic minced
1-2 Tbsp sour cream

Steps:

  • 1. In a saute pan add chopped onions with tablespoon butter and pinch of salt, cook for 2 minutes add garlic and saute for another minute til fragrant. Add beef to pan and cook till no longer pink. Drain.
  • 2. To beef onion mix in pan sprinkle cornstarch over beef along with beef stock mix add salt and pepper. Bring to boil constantly stirring. Turn flame to medium continue stirring til gravy forms. Taste for seasonings. Dollop with sour cream stir. Serve over anything Your family enjoys! Our favorite is mashed potatoes with a side of corn!!

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