STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS
Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 13
Steps:
- Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
- Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
- Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium
SLOW COOKER THAI CURRIED BEEF
Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.
Provided by Sapper26
Categories World Cuisine Recipes Asian
Time 7h8m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
- Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
- Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
- Cover and cook on Low until flavors combine, 6 to 10 hours.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g
BEEF-AND-ASPARAGUS CURRY
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.
Nutrition Facts : Calories 410 g, Fat 25 g, Fiber 5 g, Protein 31 g, SaturatedFat 20 g
THAI BEEF CURRY
My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.
Provided by Betty McCommon
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
- Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
- Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g
THAI-STYLE BEEF AND ASPARAGUS CURRY
Categories Milk/Cream Beef Vegetable Stir-Fry Quick & Easy Lime Coconut Basil Curry Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
- Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
- Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
THAI BEEF CURRY
A spicy, authentic Thai green curry for your slow cooker that's ideal for taking the last-minute stress out of entertaining
Provided by Lucy Netherton
Categories Dinner, Main course
Time 8h20m
Number Of Ingredients 14
Steps:
- Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
- Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
- If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.
Nutrition Facts : Calories 541 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Protein 34 grams protein, Sodium 1.5 milligram of sodium
SPICY RED CURRY BEEF WITH BAMBOO SHOOTS AND ASPARAGUS TIPS
Make and share this Spicy Red Curry Beef With Bamboo Shoots and Asparagus Tips recipe from Food.com.
Provided by chef_matt85
Categories Curries
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Prep the ingredients: trim the beef, slice very thinly, against the grain, finely mince the shallot, slice the garlic, slice the chili pepper, drain the bamboo shoots, cut the tips off the asparagus.
- Heat some oil a saute pan or wok.
- Season the beef with salt and pepper.
- Add the beef to the wok, stir fry till slightly browned.
- Add the shallot, garlic, and chili, continue to stir fry.
- Keeping the heat on high add the bamboo and the asparagus.
- When the asparagus is slightly cooked (DO NOT OVERCOOK!), add the curry paste.
- Add the coconut milk, fish sauce, soy sauce, and sugar.
- Simmer for 5 minutes.
- Add the basil and cilantro.
- Serve over rice.
Nutrition Facts : Calories 580, Fat 35.6, SaturatedFat 24.6, Cholesterol 69.7, Sodium 961.5, Carbohydrate 24.3, Fiber 6.3, Sugar 14.7, Protein 44.7
THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL
Make and share this Thai-Style Asparagus With Chiles, Garlic, & Basil recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or large, deep skillet over high heat.
- Add oil, making sure bottom of pan is completely oiled.
- Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
- Add the asparagus; stir-fry until coated with oil, about 15 seconds.
- Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
- Serve hot.
- Garnish with sliced chiles.
- For Vegetarian do not use the fish sauce, use the soy sauce.
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BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (16)Total Time 15 minsCategory BeefCalories 268 per serving
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
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