Thai Sun Dried Crispy Beef Recipes

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.

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

THAI SUN DRIED CRISPY BEEF

Steps:

• Cut steak lengthwise, with grain, in strips 1-2 inches wide and 4-5 inches long.
• Combine lemongrass, chili peppers, garlic, parsley roots, shallots and ginger into a mortar or food processor and grind together, until well mixed.
• Add mixture from last step to a gallon sized zip top freezer bag and add fish sauce, sugar and kaffir lime leaves -- stir to mix in new ingredients.
• Add beef strips and mix well to coat (don't be afraid to get your hands dirty, reach into that bag, it'll be worth it).
• Refrigerate bagged beef mixture overnight.
• Lay beef strips out on a large cookie sheet and heat in the oven on the lowest setting for 5-7 hours, until dried (historically in Thailand, this step was the sun-drying step).
• The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil), or you could refrigerate a portion for frying later that week.
• Serve hot with Sriracha sauce and sticky rice, or steamed jasmine rice.

CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING

Steps:

• To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl.
• Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate.
• Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.

THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.