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 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.
THAI BEEF STIR-FRY
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
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
SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
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
THAI BEEF STIR-FRY (LIGHTER RECIPE)
Served over hot cooked rice, this highly seasoned, veggie-packed stir-fry is a one-dish meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 13
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.)
- Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
- Spray nonstick wok or 10-inch skillet with cooking spray. Heat over high heat. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
- 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 400, Carbohydrate 75 g, Cholesterol 45 mg, Fiber 6 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
THAI BEEF STIR-FRY
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
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
THAI STEAK STIR-FRY
Crisp green beans and tender steak meet bold flavors in this speedy stir-fry. Simple, inexpensive ingredients make it an ideal weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a wok or large skillet, heat oil over medium-high. Add steak and cook, stirring, until browned, about 4 minutes. With a slotted spoon, transfer steak to a plate. Add green beans, ginger, and garlic and cook, stirring, until green beans are crisp-tender, 5 minutes. Return beef and any juices to pan along with fish sauce and basil. Cook 1 minute. Serve with rice.
Nutrition Facts : Calories 282 g, Fat 9 g, Fiber 5 g, Protein 17 g, SaturatedFat 3 g
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