THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE
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
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 COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
QUICK THAI-STYLE BEEF & PEPPERS WITH RICE NOODLES RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Cook the noodles according to the package directions. Note: I do recommend the rice noodles, as they are easy to find. Cook them a bit under (2 minutes) to al dente, as they will continue to cook once they are added to the stir fry. 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 fourth 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. Note: I used a Wok, but a cast-iron skillet would have been my second choice. I don't recommend using a non-stick skillet, because you need to use high heat to make this. 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. Note: On the TV show, Ree says she prefers to remove the noodles with tongs, so that the reserved water can be used to thin out the sauce, if it thickens too much. Plus, when I drained the noodles, they clumped together a lot. I'll use tongs next time. Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half. Add the red pepper flakes, if using. I didn't use them, and didn't miss them at all. Tasting notes: Definitely don't skip the fresh cilantro and basil, as this really makes the sauce. I was out of red chili paste and used Thai Red Curry Sauce. The sauce turned out amazing!
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