Thai Beef Stir Fry Recipes

THAI BEEF STIR-FRY

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.

THAI BEEF STIR-FRY

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.

THAI BEEF & BROCCOLI STIR-FRY

Steps:

• Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
• In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
• Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry 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 the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
• Switch off heat and drizzle over the sesame oil. Taste-test the 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 chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!

THAI BEEF STIR-FRY

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.

THAI BEEF STIR-FRY

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.

GINGER THAI BEEF STIR-FRY

Steps:

• Heat oil in wok or medium frying pan.
• When oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce.
• Cook 4 to 5 minutes on high heat, stirring.
• Remove from heat and add the lime juice.
• Serve over rice. Enjoy.