Panangbeefwithfragrantthaibasil Recipes

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THAI BEEF WITH BASIL



Thai Beef with Basil image

Provided by Dawn Perry

Categories     Beef     Stir-Fry     Quick & Easy     Low Cal     Dinner     Basil     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil, divided
6 garlic cloves, thinly sliced
2 red chiles, thinly sliced, seeded for less heat if desired, divided
1 pound ground beef
Kosher salt, freshly ground pepper
1/2 cup low-sodium chicken broth
3 cups fresh basil leaves, divided
2 medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 tablespoons fresh lime juice, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
Steamed rice and lime wedges (for serving)

Steps:

  • Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8-10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
  • Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
  • Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.
  • Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

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

PANANG BEEF WITH FRAGRANT THAI BASIL



Panang Beef With Fragrant Thai Basil image

This is very simple recipe. I replaced the beef with 2 bunches of asparagus and it worked quite well actually. Use it as a sauce for other stir-fries as well.

Provided by melting pot

Categories     Coconut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

400 ml coconut milk
1 tablespoon red curry paste
2 tablespoons crunchy peanut butter
1 tablespoon fish sauce
1 tablespoon brown sugar
600 g rump steak (sliced into thin strips)
1 cup Thai basil

Steps:

  • Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
  • Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
  • Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
  • When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
  • Stir through basil leaves.
  • Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.

Nutrition Facts : Calories 560.5, Fat 43.9, SaturatedFat 27, Cholesterol 112.5, Sodium 485.8, Carbohydrate 8.4, Fiber 0.8, Sugar 4.2, Protein 35.6

THAI BASIL BEEF



Thai Basil Beef image

Delicious, adaptable recipe that's great for using up summer's basil overload. You can use any protein here-ground pork, ground turkey, tofu, sliced beef or chicken. Top with grated carrot, cilantro, and a squeeze of lime juice.

Provided by Papagayita

Categories     Meat

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 lb ground beef
2 teaspoons sesame oil
3 -4 garlic cloves, minced
1 small onion, finely diced
1 bell pepper, finely sliced (or carrot finely sliced)
1 -2 red chili pepper, sliced (to taste or sub red chili flakes)
1 cup fresh basil leaf
1 tablespoon oyster sauce (can sub soy sauce)
2 tablespoons fish sauce
1/4 cup chicken stock (or water)
1 teaspoon sugar
1/2 teaspoon black pepper (to taste)
grated carrot, cilantro, lime wedges for garish (optional)

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.

Nutrition Facts : Calories 302.6, Fat 19.7, SaturatedFat 7.1, Cholesterol 77.6, Sodium 929.4, Carbohydrate 7.6, Fiber 1.3, Sugar 3.7, Protein 23.1

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