SPICY BEEF PAD THAI
Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 3 to 4
Number Of Ingredients 13
Steps:
- 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
- 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
- 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
- 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
- 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.
THAI SPICY BEEF (NUER PHAD PHED)
This is from my favorite cookbook, given to me by my sister in law for my birthday in honor of our trip to Thailand in the new year. Enjoy.
Provided by ms.jen
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
- Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
- Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
- Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
- Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.
Nutrition Facts : Calories 484.4, Fat 27.9, SaturatedFat 8.6, Cholesterol 36.1, Sodium 737.1, Carbohydrate 34.1, Fiber 1.1, Sugar 4.3, Protein 23.5
THAI BEEF WITH PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cook the noodles according to the package directions.
- In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
- Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
- Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
- Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
- Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.
SPICY BEEF PAD THAI
Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 3 to 4
Number Of Ingredients 13
Steps:
- 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
- 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
- 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
- 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
- 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.
THAI SPICY BEEF
Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book. (edited to correct fish sauce amount 3/19/09)
Provided by dianegrapegrower
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460.4, Fat 31.8, SaturatedFat 10.1, Cholesterol 57.8, Sodium 762.2, Carbohydrate 10.3, Fiber 2.9, Sugar 5.3, Protein 33.9
THAI SPICY BEEF WITH SPINACH, MUSHROOM & POTATO
Another of my dh's favorites. This dish tastes good and its healthy too. It's best if left to marinate overnight. Again I have modified this recipe to suit my family's taste.
Provided by Baby Kato
Categories < 60 Mins
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1681.7, Fat 16.2, SaturatedFat 3, Sodium 2451.6, Carbohydrate 344, Fiber 10.3, Sugar 9.3, Protein 32.5
SPICY THAI BASIL BEEF
The DH and I came up with this recipe using a combination of several other recipes gleamed from other sites and my cook books to make a combination we thoroughly enjoyed. We didn't actually measure the oil out just used as needed. Times are estimated as we were cooking and prepping several dishes at the same time.
Provided by ImPat
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
PAD PED NUEA - STIR FRIED CURRY BEEF WITH LONG BEANS
This recipe is from Thailand: The Beautiful Cookbook, by far my favorite Thai cookbook. It is a ground beef curry, which seems fairly unique. I use frozen cut green beans and frozen mixed peppers, so it is quick and easy to make with staple ingredients. I doubled it as it only calls for 8 oz of ground beef.
Provided by Shana C
Categories Peppers
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet and add the oil and garlic.
- Add the ground beef and sauté on medium-high heat until done.
- Add the beans and all the other ingredients, including the chilies if desired, and continue to cook for about 30 seconds or until the beans are tender. (Cook longer if using frozen vegetables.).
- Serve with steamed jasmine rice.
Nutrition Facts : Calories 382.8, Fat 24, SaturatedFat 7.6, Cholesterol 77.1, Sodium 2167.1, Carbohydrate 17.6, Fiber 4.5, Sugar 10.1, Protein 24.9
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