THAI BEEF STIR-FRY
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
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.
THE BEST BEEF & BROCCOLI เนื้อผัดบรอคโคลี่
Provided by Pailin Chongchitnant
Number Of Ingredients 17
Steps:
- Place the beef in a bowl, then add oyster sauce, soy sauce and white pepper; mix well. Add egg white and cornstarch, then mix well, making sure all pieces of beef are coated in the marinade. Let sit at least 20 mins.
- Combine all sauce ingredients together, stirring to dissolve the sugar.
- In a wok (if you have a round bottomed wok, use a large flat skillet), add just enough oil to coat the bottom, heat until very hot then the broccoli and spread them out into one layer, turning them so the flat side is facing down. Do this in batches as needed so you don't crowd the pan. Let the broccoli sear without moving for 1-2 minutes or until they have browned on one side. Flip them and let the other side brown briefly (it won't brown as well but that's okay). Remove from wok and set aside on a plate.
- If you used a skillet for the broccoli, you can switch to a wok for this part for easier tossing. Add a little oil to the wok just to coat the bottom and heat over high heat until very hot. Add the beef, spreading it out into one layer as much as is possible. Let the beef sear until well browned on one side, then give the beef a quick toss. Add the broccoli and the sauce, then toss just until the beef is fully cooked, adding just a splash of water if it seems a little dry (don't add too much water, stir-fries always look dryer when they're in the pan, you will see more sauce once it is plated.) As soon as the beef is done, turn off the heat and plate!
- Serve immediately with jasmine rice. Enjoy!
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THAI BEEF STIR FRY WITH BROCCOLI
Thai beef stir fry with broccoli is a meal that can be made in under 20 minutes. This meal reheats well and tastes amazing.
Provided by Lilian B.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Slice the ribeye steak at an angle into paper-thin slices. In a bowl, marinate the ribeye steak with the oyster sauce, sesame oil, salt, and pepper.
- Remove the broccoli steam and discard it. Wash and chop broccoli into bite-sized pieces.
- Peel and slice onion long ways. Peel and chop ginger and garlic into very small pieces.
- Wash and slice the spring onion into 1" pieces.
- In a wok or large pot on high heat, add coconut oil. Once the coconut oil is hot, fry the garlic and ginger for 1 minute.
- Fry the ribeye steak and onions in the garlic and ginger oil. After 30 seconds to a minute, if the bottom of the pan is sticking or getting dry, add 1/4 cup of water.
- Add the broccoli and soy sauce. Cover the wok or pot for about 1 to 2 minutes, or until the broccoli is slightly tender.
- Add the chopped spring onion and sugar. Stir well.
- Serve with steamed rice.
Nutrition Facts : ServingSize 2 cups, Calories 357 calories, Sugar 8 g, Sodium 1024 mg, Fat 21 g, SaturatedFat 6 g, UnsaturatedFat 15 g, TransFat 0 g, Carbohydrate 15 g, Fiber 2 g, Protein 16 g, Cholesterol 0 mg
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). The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch. Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love. From About.com
Provided by boy named Sous
Categories Thai
Time 39m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
- In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
- Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
- Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
- Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
- Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!
Nutrition Facts : Calories 382.9, Fat 22.2, SaturatedFat 6.7, Cholesterol 39.5, Sodium 1613.5, Carbohydrate 30.7, Fiber 6.9, Sugar 7.5, Protein 18.7
THAI BEEF AND BROCCOLI STIR-FRY
This beef and broccoli stir-fry is the Thai version of a classic Chinese dish. It's full of robust flavors and easy to whip up anytime.
Provided by Darlene Schmidt
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Gather the ingredients.
- Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.
- Make marinade by combining soy sauce , brown sugar, and cornstarch, stirring well to dissolve sugar.
- Pour this over beef and toss. Set aside.
- Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.
- Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.
- Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry to keep pan moist.
- Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
- Stir together cornstarch and water mixture.
- Push ingredients to the side in wok.
- Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.
- Switch off heat and drizzle over sesame oil. Taste dish: If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.
Nutrition Facts : Calories 563 kcal, Carbohydrate 29 g, Cholesterol 111 mg, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, Sodium 1264 mg, Sugar 7 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
THAI BEEF STIR-FRY
Packed with veggies and seasoned with traditional Thai flavors, this recipe is a keeper!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 hour.)
- Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
- Heat wok or 10-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
- Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.
- Serve beef mixture over rice.
Nutrition Facts : Calories 480, Carbohydrate 74 g, Cholesterol 60 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
STIR-FRIED BROCCOLI WITH THAI OYSTER SAUCE
Broccoli Pad Nahm Man Hoi. An authentic Thai dish from cooking instructor, Kasma Loha-unchit Clark, www.thaifoodandtravel.com.
Provided by Mrs. Grosh
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a wok over high heat until it begins to smoke. Swirl in the oil to coat its surface evenly. Let the oil heat for 15-20 seconds.
- Add chopped garlic, followed 10 seconds later with the sliced shallots or onion (if using). Saute 15-20 seconds to flavor the oil.
- Add broccoli. Toss with the oil for about a minute before sprinkling with oyster sauce to lightly coat the pieces. Stir-fry another minute.
- Season with fish sauce.
- If the stove is very hot, add 1-2 tablespoons water as needed to help steam the vegetable so it doesn't burn.
- Continue to stir-fry until broccoli turns vibrant green and is crisply cooked.
- Sprinkle generously with white pepper, stir well and transfer to serving dish.
- Serve warm along with other dishes and steamed rice.
Nutrition Facts : Calories 115.4, Fat 5.3, SaturatedFat 0.8, Sodium 385.4, Carbohydrate 14.8, Fiber 5.3, Sugar 3.5, Protein 6
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