Best 3 Thai Beef Stir Fry Recipes
**Savor the tantalizing flavors of Thailand with our delectable Thai beef stir-fry recipes!**
Indulge in the vibrant culinary journey of Thailand with our carefully curated collection of stir-fry recipes, each bursting with authentic flavors and tantalizing aromas. From the classic Pad Prik King, where tender beef meets the fiery heat of chilies and the aromatic dance of Thai basil, to the savory Pad See Ew, where flat noodles soak up the delicious blend of soy sauce and oyster sauce, our recipes offer a symphony of taste sensations. Whether you prefer the bold flavors of Pad Grapow, where beef and holy basil unite in a spicy embrace, or the milder, yet equally flavorful Rad Na, where wide rice noodles bask in a rich gravy, our recipes cater to every palate. With step-by-step instructions and a treasure trove of tips, we'll guide you through the art of creating these stir-fry masterpieces, transforming your kitchen into a Thai culinary haven.
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI STIR-FRY BEEF CURRY
After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, "Beautiful Thailand". As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun!
Provided by Raspberry Cordial
Categories Curries
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the sauce ingredients and set aside.
- Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
- Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
- Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
- Serve over Jasmine rice. (P.S. Don't eat the lime leaves).
THAI BEEF STIR-FRY
Packed with veggies and seasoned with traditional Thai flavors, this recipe is a keeper!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 hour.)
- Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
- Heat wok or 10-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
- Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.
- Serve beef mixture over rice.
Nutrition Facts : Calories 480, Carbohydrate 74 g, Cholesterol 60 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
Tips:
- Prep your ingredients in advance: This will help you save time and ensure that everything is cooked evenly.
- Use a hot wok or pan: This will help to sear the beef and vegetables and prevent them from sticking.
- Don't overcrowd the pan: If you add too much food at once, it will not cook evenly.
- Stir-fry in batches if necessary: If you have a lot of ingredients, you may need to stir-fry them in batches.
- Use a sauce that is flavorful and slightly thickened: This will help to coat the beef and vegetables and give them a delicious flavor.
- Serve the stir-fry immediately: This is the best way to enjoy the dish while it is still hot and fresh.
Conclusion:
Thai beef stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With its tender beef, crisp vegetables, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give this Thai beef stir-fry a try!
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