Spicy 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 SPICY BASIL BEEF



Thai Spicy Basil Beef image

My version of Thai Beef Basil I usually get from take-out. If you can find Thai Basil and Thai Chilies that would be great. Otherwise, I've used regular basil and serrano or jalapeno chilies instead. I freeze the beef for 10 minutes to make it easier to thinly slice.

Provided by SocaliJL

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 tablespoon garlic, minced
1/2 lb beef, thinly sliced
1 tablespoon chile, chopped
1/4 cup onion, sliced
1/4 cup red bell pepper, sliced
1 cup fresh basil leaf
1 tablespoon oyster sauce
2 tablespoons fish sauce
1/2 tablespoon sugar
1/8 teaspoon white pepper
cilantro, chopped for garnish

Steps:

  • Heat wok with oil, add garlic and chiles.
  • Add beef and stir fry for 1 minute.
  • Add onions and basil, stir for 1 minute.
  • Add remaining sauce: oyster sauce, fish sauce, sugar, and white pepper.
  • Stir fry until cooked, garnish with cilantro.
  • Server immediately with steamed rice.

Nutrition Facts : Calories 467.7, Fat 47.2, SaturatedFat 17.6, Cholesterol 56.2, Sodium 846.1, Carbohydrate 5.1, Fiber 0.7, Sugar 2.9, Protein 5.9

THAI SPICY BEEF



Thai Spicy Beef image

Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book. (edited to correct fish sauce amount 3/19/09)

Provided by dianegrapegrower

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb beef flank steak, sliced thinly across the grain
1/4 green bell pepper, sliced
1/4 red bell pepper, sliced
1/2 lb green beans, snapped
5 tablespoons oil
1 teaspoon garlic, chopped
2 tablespoons red curry paste
5 tablespoons unsweetened coconut milk (or water)
1/2 teaspoon lime zest
1/2 cup bamboo shoot, sliced
2 -4 tablespoons fish sauce
1 tablespoon sugar
10 basil leaves, shredded

Steps:

  • Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
  • Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
  • Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
  • Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.

Nutrition Facts : Calories 460.4, Fat 31.8, SaturatedFat 10.1, Cholesterol 57.8, Sodium 762.2, Carbohydrate 10.3, Fiber 2.9, Sugar 5.3, Protein 33.9

SPICY BEEF PAD THAI



Spicy Beef Pad Thai image

Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.

Provided by Jeffrey Saad

Categories     main-dish

Yield Serves 3 to 4

Number Of Ingredients 13

2 tablespoons low-sodium soy sauce
1/3 cup low-sodium chicken stock
1 large egg
1 1/2 tablespoons peanut oil
8 ounces skirt steak, cut into thin 1-inch-long slices (you can substitute chopped scallops or shrimp)
1 small Thai chile or serrano chile, chopped small
1/4 cup finely chopped shallots
1 package thin, dry rice noodles
1/4 cup oyster sauce
1 cup finely chopped broccoli
1/4 cup finely chopped peanuts
1/2 cup roughly chopped green onions
1 cup mung bean sprouts

Steps:

  • 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
  • 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
  • 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
  • 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
  • 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

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

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

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.

SPICY BASIL BEEF (PAD KRAPOW)



Spicy Basil Beef (Pad Krapow) image

This is one of the most popular street food dishes in Thailand. It's also a technique, kind of like calling something an omelet. An omelet is always egg-based, but you can change the fillings. The base of this dish is always Thai basil, garlic, chilies, bell peppers and onions, but you can switch out the proteins as desired.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons (45 milliliters) sweet soy sauce
2 tablespoons (30 milliliters) oyster sauce
4 tablespoons (60 milliliters) fish sauce
2 tablespoons (30 grams) chili paste in soybean oil
6 tablespoons (45 milliliters) vegetable oil
2 large eggs
3 cups (720 grams) lean ground beef
4 cloves garlic, minced
1 to 3 serrano or Thai chiles, sliced
1 medium onion, diced
1 small red bell pepper, sliced
1 1/2 cups (335 grams) Thai basil leaves, picked off the stem
1/2 teaspoon white pepper

Steps:

  • Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
  • Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
  • Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
  • Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
  • Transfer to a platter and top with the reserved fried eggs.

SAUCY THAI BEEF NOODLES



Saucy Thai Beef Noodles image

This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 pound beef top sirloin steak, thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

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  • Easy Thai Beef & Broccoli Stir Fry. This Thai Beef & Broccoli Stir-Fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking).
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From goodhousekeeping.com


10 BEST THAI GROUND BEEF RECIPES | YUMMLY
2022-05-07 Thai Curried Ramen Bowl With Ground Beef, Beech Mushrooms and Veggies The Spiced Life. ground beef, Sriracha, beef stock, garlic …
From yummly.com


SPICY THAI BEEF AND JASMINE RICE RECIPE - FOOD NEWS
Combine the rice, water, and a pinch of salt in a small pot. Bring to a boil. Turn the heat to low and cover the pot. Cook for 40 minutes (or according to your package’s instructions). Meanwhile, heat a medium saucepan over medium heat. Add a touch of oil. Add the shallots, red fresno chile, garlic, and ginger.
From foodnewsnews.com


AUTHENTIC THAI RECIPE FOR SPICY BEEF WITH BROCCOLI
2015-11-17 1) Slice the beef tenderloin into thin strips, cut the broccoli, and grind the garlic and chili together. 2) Fry the garlic and chili for a minute, then add the sliced beef. Fry it together for about a minute, then add the soy and oyster sauces. Cook until thick and bubbly. 3) Add just a little water to make a rich sauce, then add the broccoli.
From thaicookbook.tv


SPICY THAI MARINADE WITH BASIL AND CILANTRO RECIPE
Instructions Checklist. Step 1. In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the ...
From foodandwine.com


THAI SPICY BEEF WITH CASHEW NUTS | QUICK STIR-FRY - RECIPES 'R' …
2016-10-04 Method: Rinse the thinly sliced beef strips well and drain. Place the beef in a bowl along with 1 Tbsp light soya sauce and fish sauce. Set aside while other ingredients are prepared / chopped. Heat ¼ cup oil in a wok to smoking. Add the dried chillies followed immediately by the beef. Fry on high heat for 5 minutes.
From recipesaresimple.com


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