Weeknight Thai Beef 1 Pan 3 Carbs Recipes
WEEKNIGHT THAI BEEF (1 PAN & 3 CARBS!)
My very "EASY" favorite dinner. A 30 minute-meal that tastes better the 2nd day so leftovers are met with a cheer, not a groan! Bet you already have all the ingredients in your pantry. This is so good even DH, who doesn't like peanuts, loves it, and my finicky 10 year old, too. It presents nicely on a bed of rice topped with fresh chives, and serve with Asparagus Bundles #111515 for a nice contrast of flavor. Says serves 6, but serves my family of 4. I usually double the recipe. (F/Uncle Ben's) NOTE-5/17-Made tonight and doubled, and added RICE to the final product, letting it simmer until cooked. Even BETTER! Many thanks to LENNIE for photo.
Provided by SmHerndon
Categories Meat
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Start 6 servings of white rice cooking according to package directions.
- Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl- set aside.
- Heat large nonstick skillet on medium high-heat until hot, then add beef, onion powder, garlic powder and pepper to taste- cook and stir 5 to 7 minutes or until no longer pink.
- Add green pepper and cook, stirring, 2 to 3 minutes or until tender- reduce heat to medium.
- Stir in peanut sauce until well blended, and sprinkle with green onions (optional).
- Serve over hot rice- Enjoy!
THAI BEEF (CROCK POT)
Delicious and full of flavor. From Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes 2004.
Provided by TheFarlands
Categories Steak
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut flank steak into strips, on diagonal. Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Cook Thai noodles according to directions.
- Stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts.
THAI BEEF
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
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
WEEKNIGHT-QUICK THAI BEEF & NOODLE TOSS
Tossed with peanuts and freshly chopped cilantro, this fragrant Thai-inspired beef and noodle dish is quick-maybe even quicker than ordering in!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut meat crosswise into 1-inch wide strips; cut each strip in half. Toss meat and peppers with oil.
- Break Noodles into 3 to 4 pieces; reserve Seasoning Packet. Cook noodles as directed on package; drain.
- Meanwhile stir-fry half the meat in large skillet on medium-high heat 1 to 2 min. or until done. Remove meat from skillet; cover to keep warm. Repeat with remaining meat. Add noodles, steak sauce, carrots, nuts and cilantro; sprinkle with reserved seasoning packet. Cook 2 to 3 min. or until heated through, stirring occasionally. Return meat to skillet; mix lightly.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 3 g, Protein 25 g
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