Thai Stir Fried Chile Beef 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.

CHILE BEEF STIR-FRY

Steps:

• Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
• Lay beef into the marinade, turning to coat.
• Marinate beef in refrigerator 8 hours to overnight.
• Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
• Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
• Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
• Pour beef stock into the pan and bring to a simmer.
• Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

STIR-FRIED THAI-STYLE BEEF WITH CHILES AND SHALLOTS

Steps:

• FOR THE BEEF AND MARINADE:
• Combine coriander, white pepper, brown sugar, and fish sauce in large bowl.
• Add beef, toss well to combine; marinate 15 minutes.
• FOR THE STIR-FRY:
• In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
• In small bowl, mix garlic with 1 teaspoon oil; set aside.
• Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.
• Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl.
• Repeat with additional oil and remaining meat in 2 more batches.
• After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.
• Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
• Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture.
• Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
• Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.

THAI STIR-FRIED CHILE BEEF

Steps:

• Slice beef thinly into 1"x2" pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier).
• In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
• Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
• In a wok, heat the oil; drain beef, reserving marinade.
• Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
• Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
• Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
• Serve stir-fry with hot steamed rice.

THAI STYLE BEEF STIR-FRY

Steps:

• Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chili.
• Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce.
• Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

THAI BEEF STIR-FRY

Steps:

• Thinly slice the beef across the grain into strips: easier if the beef is partially frozen.
• Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl.
• Add beef strips, tossing to coat.
• Let stand at room temperature for 30 minutes to marinate.
• Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside.
• Heat the oil in a wok or large skillet over medium-high heat.
• Stir-fry the garlic in hot oil for 15 seconds.
• Add carrots, stir-fry for 3 minutes.
• Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
• Remove from wok.
• Add half of the beef to the hot wok or skillet.
• Stir-fry for 2 to 3 minutes or to desired doneness.
• Remove beef from wok and set aside.
• Stir-fry remaining beef.
• Return all beef to wok.
• Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly.
• Stir in vegetables and heat them through.
• Mix in the peanuts.
• Serve beef and vegetables over hot cooked rice.