THAI BEEF STEW WITH LEMONGRASS AND NOODLES
In this soul-satisfying Thai-inspired dish, delicate rice noodles are combined with gingery spiced beef.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Beef Dinner Lunch Meat Fall Winter Noodle Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 6 servings
Number Of Ingredients 19
Steps:
- Process lemongrass, garlic, makrut lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
- Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.
- Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2-3 hours.
- Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
- Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).
- Meanwhile, cook noodles according to package directions.
- Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
- DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.
THAI GLAZED BEEF WITH CHILE-LEMONGRASS SAUCE
Enjoy Asian-style dinner tonight with these glazed beef tenderloins, rice and a savory lemongrass sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- In medium bowl, mix 1 tablespoon of the oil, the garlic, gingerroot, pepper, coriander and beef. Cover and refrigerate 30 minutes or up to 8 hours.
- In 12-inch skillet (preferably nonstick), heat remaining 3 tablespoons oil over medium-high heat until shimmering and hot. Add marinated beef. Cook 6 to 8 minutes, stirring constantly so garlic doesn't burn, until beef is browned and cooked through. Drain fat.
- In small bowl, mix sugar, lime juice, 2 tablespoons fish sauce and the vinegar. Add mixture to skillet with beef. Stir and heat to boiling. Watch carefully as liquid evaporates to avoid scorching. When only about 1 tablespoon liquid is left, use slotted spoon to remove beef to bowl; cover to keep warm.
- Add onion to skillet and cook 1 minute, stirring frequently. Stir in lemongrass, garlic and chile. Cook 30 seconds, stirring constantly. Add broth, 2 tablespoons fish sauce and the oyster sauce. Heat to boiling, stirring occasionally. Reduce heat to medium and simmer 1 minute longer. Return beef to skillet and cook 30 seconds, stirring constantly. Serve with rice.
Nutrition Facts : Calories 480, Carbohydrate 63 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 16 g, TransFat 0 g
THAI BEEF AND LEMONGRASS RICE BOWLS
Tasty and quick!
Provided by kaitlynria
Time 20m
Yield Serves 4
Number Of Ingredients 27
Steps:
- To make the rice. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice, sesame oil and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired. Note that rice can cook differently for everyone, this is just what works for me.
- While the rice is cooking, make the beef. Add the carrots, peppers, hot red pepper, green onions fish sauce, honey, lime juice and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.
- Heat a large wok or heavy bottomed skillet over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add 1/3 cup soy sauce, 1/3 cup sweet thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.
- Divide the rice among the bowls, top with equal amounts of beef. Add the carrots + pepper on top of the beef. Garish with chopped peanuts, fresh basil and toasted sesame seeds. EAT!
THAI RICE-SALAD WITH LEMONGRASS
Make and share this Thai Rice-Salad With Lemongrass recipe from Food.com.
Provided by Geert Wissink
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a frying pan or wok at high temperature. Add oil, lemongrass, peppers and spring-onion an stir fry for 3 minutes. Mix rice, meat, mint, coriander, lime leaves and lemon grass root mixture in a bowl. Mix lime juice, sugar and fish sauce and pour over salad. Serve chilled.
Nutrition Facts : Calories 1482.6, Fat 25.8, SaturatedFat 6.3, Cholesterol 84.4, Sodium 799.4, Carbohydrate 260.5, Fiber 6.1, Sugar 5.3, Protein 43.6
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- To make the rice. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice, sesame oil and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired. Note that rice can cook differently for everyone, this is just what works for me.
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- Divide the rice among the bowls, top with equal amounts of beef. Add the carrots + pepper on top of the beef. Garish with chopped peanuts, fresh basil and toasted sesame seeds. EAT!
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