Thai Beef Cups Recipes

THAI BEEF STIR-FRY

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.

THAI BEEF

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.

THAI BEEF CUPS

Steps:

• Heat the sesame oil in a medium sized skillet over medium heat.
• Add the garlic and onion and sauté 3 or 4 minutes.
• Add the ground beef and cook through.
• Drain any excess liquid and return to stove.
• Reduce heat to low and add the chili sauce, crushed red pepper, ground ginger, honey, lime juice, and brown rice.
• Toss to mix thoroughly.
• Remain on low heat.
• To make the sauce, in a Bowl, whisk together the sweet chili saice, rice vinegar, coconut milk, honey, melted peanut butter, lime juice, ginger and soy sauce.
• Set aside.
• Heat a large pot of water until boiling.
• Add the cabbage leaves 2 or 3 at a time for 2 or 3 minutes.
• Removed and submerge in ice water.
• Pat dry.
• Spoon in the beef mixture and drizzle with sauce.
• Enjoy!

THAI BEEF STEW

Steps:

• Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
• Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
• Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
• Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
• Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
• Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
• Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.