Thai Spicy Beef With Spinach Mushroom Potato Recipes

THAI SPICY BEEF

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.

THAI SPICY BEEF WITH SPINACH, MUSHROOM & POTATO

Steps:

• Cut the beef into thick slices.
• Add the soya sauce, fish sauce, 1 tbsp oil, cilantro roots, peppercorns, garlic and sugar into a food processor and process into a thick paste.
• Coat the beef in the thick paste, cover witih plastic wrap and marinate in the fridge overnight.
• Do not discard the marinade.
• Heat the oil in wok.
• Remove the beef from marinade, reserve marinade and cook the beef in the wok for 5 - 10 minutes until well browned.
• Next add the reserved marinade, the potatoes and the water, slowly bring to a boil.
• Simmer 6 - 10 minutes until potatoes are tender.
• Now add the mushrooms, scallions and spinach simmer gently for 5 minutes.
• Serve immediately with steamed rice.

SPICY THAI BASIL BEEF

Steps:

• Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required).
• Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok.
• Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole).
• Add the oyster sauce, fish sauce and pepper and mix well.
• Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce.
• Garnish with coriander/cilantro if using and serve with rice or fried rice.

THAI SPINACH BEEF SALAD

Steps:

• For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.

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.

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.

SPICY THAI BEEF SALAD

Steps:

• Slice the steak into 1 inch pieces about 1/4 inch thick.
• Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
• Heat olive oil over medium heat in a frying pan.
• Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
• Remove from heat and add beef, stirring to cover beef with mushroom mixture.
• Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
• Add this mixture to the beef and mushrooms.
• Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.

BEEF AND MUSHROOMS WITH SMASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES

Steps:

• Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
• Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
• Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
• Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.