Best 4 Thai Style Beef Stir Fry Recipes

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Indulge in the tantalizing flavors of Thailand with this delectable Beef Stir-Fry recipe. This dish is a symphony of savory and spicy notes, featuring tender beef slices, crisp vegetables, and an aromatic sauce that will transport your taste buds to the vibrant streets of Bangkok. Accompany your stir-fry with fluffy Jasmine rice or springy rice noodles for a complete and satisfying meal. Additionally, explore variations of this classic dish, such as the vegetarian-friendly Tofu Stir-Fry for a meatless option, or the fiery Beef Pad Prik King with its bold and spicy sauce. Whichever recipe you choose, this collection offers an authentic Thai stir-fry experience that will leave you craving for more.

Let's cook with our recipes!

THAI BEEF AND BROCCOLI STIR-FRY



Thai Beef and Broccoli Stir-Fry image

This beef and broccoli stir-fry is the Thai version of a classic Chinese dish. It's full of robust flavors and easy to whip up anytime.

Provided by Darlene Schmidt

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 21

1/2 to 1 pound steak
2 to 3 tablespoons vegetable oil
1 shallot , finely chopped, or 1/4 cup finely chopped red onion
3 to 4 cloves garlic, finely chopped
2 pieces ginger, thinly sliced
3 tablespoons sherry or red wine
1 medium head broccoli, cut into bite-size florets
1 red pepper, sliced into thin strips
1 teaspoon cornstarch (dissolved in 3 tablespoons cool water)
1 teaspoon sesame oil
For the Marinade:
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
For the Stir-Fry Sauce:
1/2 cup chicken stock
3 tablespoons oyster-flavored sauce
1 tablespoon fish sauce
1 to 2 teaspoons brown sugar, to taste
1 to 2 red chilies, minced, or 1/2 to 3/4 teaspoons crushed dried chili, to taste
Thai jasmine rice, for serving

Steps:

  • Gather the ingredients.
  • Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.
  • Make marinade by combining soy sauce , brown sugar, and cornstarch, stirring well to dissolve sugar.
  • Pour this over beef and toss. Set aside.
  • Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.
  • Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.
  • Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry to keep pan moist.
  • Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
  • Stir together cornstarch and water mixture.
  • Push ingredients to the side in wok.
  • Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.
  • Switch off heat and drizzle over sesame oil. Taste dish: If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.

Nutrition Facts : Calories 563 kcal, Carbohydrate 29 g, Cholesterol 111 mg, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, Sodium 1264 mg, Sugar 7 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

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 BEEF STIR-FRY



Thai beef stir-fry image

A no fuss shopping list and super-quick to prepare, the perfect after work meal

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 10m

Number Of Ingredients 5

2 tbsp vegetable oil
400g beef strips, or steak cut into thin strips
1 red chilli , deseeded and finely sliced
2 tbsp oyster sauce
handful basil leaves

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 chilli. 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.

Nutrition Facts : Calories 178 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 22 grams protein, Sodium 0.55 milligram of sodium

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

Make and share this Thai Beef Stir-Fry recipe from Food.com.

Provided by dale7793

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless beef top sirloin steaks, cut about 3/4 inch thick
1 cup ketchup
1/3 cup fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
4 medium carrots, thinly sliced
4 green onions, cut into 1/2 inch pieces
1 sweet red pepper, cut into bite-size strips
2 cucumbers, cut in half, remove seeds, slice thinly
1 cup beef broth
4 teaspoons grated fresh ginger
1 tablespoon cornstarch
1 -1 1/2 teaspoon crushed red pepper flakes
1 tablespoon oil
2 garlic cloves, minced
1/2 cup peanuts, chopped

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.

Nutrition Facts : Calories 688, Fat 40.8, SaturatedFat 12.9, Cholesterol 114.2, Sodium 2417.1, Carbohydrate 43.1, Fiber 5.3, Sugar 28.9, Protein 41.9

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the stir-fry will be. Look for fresh, tender beef, crisp vegetables, and flavorful sauces.
  • Marinate the beef: Marinating the beef in a mixture of soy sauce, garlic, ginger, and brown sugar will help to tenderize it and add flavor.
  • Use a hot wok or skillet: A hot wok or skillet will help to sear the beef and vegetables quickly, preventing them from becoming soggy.
  • Stir-fry in small batches: Don't overcrowd the wok or skillet, or the food will not cook evenly. Stir-fry the beef and vegetables in small batches, removing each batch from the wok or skillet before adding the next.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your stir-fry. Some good options include broccoli, carrots, bell peppers, snow peas, and baby corn.
  • Add sauce to taste: The amount of sauce you add to your stir-fry is a matter of personal preference. Start with a small amount and add more to taste.

Conclusion:

Thai-style beef stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With a few simple tips, you can make a stir-fry that is packed with flavor and sure to please everyone at the table.

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