Best 4 Thai Birds Nest Beef Recipes

**Thai Bird's Nest Beef: A Culinary Symphony of Flavor and Texture**

Embark on a tantalizing culinary journey with Thai Bird's Nest Beef, a dish that captivates the senses with its symphony of flavors and textures. Originating from the vibrant streets of Thailand, this delectable dish features tender beef enveloped in a crispy, golden-brown "nest" made from vermicelli noodles, resulting in an irresistible combination of contrasting textures. Infused with an aromatic blend of Thai spices, herbs, and vegetables, each bite bursts with a harmonious balance of savory, sweet, sour, and spicy notes, leaving your palate tantalized and craving more. Accompanying this main attraction are two equally delightful recipes: a refreshing cucumber salad providing a crisp, cooling counterpoint to the richness of the beef, and a flavorful dipping sauce that elevates the dish to new heights with its tangy, slightly spicy kick. Get ready to embark on a culinary adventure that will transport your taste buds to the vibrant streets of Thailand with this trio of Thai culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF SATAY WITH THAI PEANUT SAUCE

Beef Satay with Thai Peanut Sauce image

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain - but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less (because we're using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can't go wrong!

Provided by Nagi

Categories Mains Starter

Time P1DT30m

Number Of Ingredients 20

Ingredients

13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))
600g / 1.2lb beef rump steak (top sirloin in the US) (, 2.5 cm/1" pieces (Note 2))
1/4 cup coconut mik (, full fat (I use Ayam, Note 3))
1 tbsp curry powder ((Note 4))
1 tsp white sugar
2 tsp red curry paste ((Note 5))
1/2 tsp baking soda / bi-carb ((tenderiser, Note 6))
1 tsp salt
1 tbsp red curry paste ((Note 5))
2/3 cup coconut milk (, full fat (I use Ayam, Note 3))
1/3 cup natural peanut butter (, smooth (Note 7))
1 1/2 tbsp white sugar
1 tsp dark soy sauce ((Note 8))
1/2 tsp salt
1 tbsp cider vinegar ((Note 9))
1/3 cup water
1 1/2 tbsp vegetable oil (, for cooking)
2 tbsp peanuts (, finely chopped)
Lime wedges ((optional))
Coriander / cilantro leaves and sliced red chilli ((optional))

Steps:

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

Nutrition Facts : Calories 182 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 383 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THAI BEEF WITH PEPPERS

Thai Beef with Peppers image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 package pad Thai rice noodles or linguine
1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste or a few dashes red chili oil
2 cloves garlic, minced
1 lime, halved
1 pound flank steak, sliced very thin against the grain
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
Fresh basil leaves, for garnish
Fresh cilantro leaves, for garnish

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.

THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE

Thai-Style Beef With Basil and Chilies (Phat Bai Horapha) Recipe image

Slice beef and Thai purple basil combine for a very quick but super-flavorful stir-fry.

Provided by J. Kenji López-Alt

Categories Mains Quick Dinners

Time 30m

Yield 3

Number Of Ingredients 15

Ingredients

1 pound (450g) flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch-thick strips
1 tablespoon (15ml) soy sauce, divided
5 teaspoons (25ml) Asian fish sauce, divided
1 teaspoon (4g) white sugar
4 to 6 fresh red or green Thai bird chilies, divided
6 medium cloves garlic, divided
1 1/2 tablespoons (20g) palm sugar (see note)
1 small shallot, thinly sliced
4 makrut lime leaves, very thinly sliced into hairs (central vein discarded), plus more for garnish (see note)
2 tablespoons (30ml) vegetable or canola oil, divided
2 cups packed Thai purple basil (about 2 ounces; 55g)(see note)
Dried Thai chili flakes or red pepper flakes to taste (optional)
1/4 cup fried shallots (see note)
Kosher salt
Cooked rice, for serving

Steps:

Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.

Nutrition Facts : Calories 551 kcal, Carbohydrate 34 g, Cholesterol 119 mg, Fiber 3 g, Protein 46 g, SaturatedFat 6 g, Sodium 1381 mg, Sugar 11 g, Fat 25 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

THAI BEEF

Thai Beef image

A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.

Provided by BadLittleChef

Categories World Cuisine Recipes Asian

Time 1h40m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons coriander seeds, coarsely cracked
½ cup firmly packed dark brown sugar
¼ cup soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 pinch ground ginger
1 ½ pounds flank steak

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.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g

Tips:

To ensure tender and flavorful beef, choose a high-quality cut such as flank steak, skirt steak, or sirloin steak. Marinating the beef for at least 30 minutes in a mixture of soy sauce, fish sauce, brown sugar, and garlic helps enhance its flavor and tenderness.
When stir-frying the beef, use a hot wok or large skillet to ensure a quick and even cook. Make sure the beef is thinly sliced so that it cooks quickly and evenly.
To achieve the crispy texture of the beef, do not overcrowd the wok or skillet. Cook the beef in batches if necessary to prevent steaming and ensure crispy results.
Use a variety of vegetables to add color, texture, and flavor to the dish. Common choices include bell peppers, onions, carrots, and broccoli. You can also add mushrooms, baby corn, or snow peas for a more varied texture.
The key to a flavorful sauce is using a good quality oyster sauce. Look for a brand that is thick and has a rich, savory flavor. You can also adjust the amount of oyster sauce to your personal preference.
Serve the Thai bird's nest beef immediately with steamed rice or noodles. Garnish with fresh cilantro, basil, or mint leaves for added flavor and aroma.

Conclusion:

In conclusion, Thai bird's nest beef is a delicious and easy-to-make dish that combines the flavors of Thailand with the convenience of a stir-fry. By following these tips, you can create a flavorful and authentic Thai dish that is sure to impress your family and friends. So, gather your ingredients, heat up your wok, and get ready to enjoy this tasty and satisfying meal.