Thai Beef With Peppers Recipes

THAI BEEF WITH GARLIC AND BLACK PEPPER

Steps:

• Stir fish sauce and garlic together in a large glass bowl. Add beef slices and toss to coat. Marinate meat for 15 minutes.
• Heat 1 1/2 tablespoons sesame oil in a large skillet or wok over medium-high heat. Carefully add about 1/4 of the beef slices to the oil and saute until mostly browned, 3 to 5 minutes. Season beef with 1 tablespoon pepper and about 1/4 of the cilantro; continue cooking until the beef is no longer pink, 2 to 3 minutes more. Remove beef with a slotted spoon to a serving platter and repeat process with remaining ingredients.

BEEF WITH PEPPERS

Steps:

• Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat. *Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin. Top with cilantro leaves. Serve immediately.

THAI BEEF AND BROCCOLI STIR-FRY

Steps:

• Gather the ingredients.
• Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.
• Make marinade by combining soy sauce , brown sugar, and cornstarch, stirring well to dissolve sugar.
• Pour this over beef and toss. Set aside.
• Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.
• Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.
• Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry 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 cornstarch and water mixture.
• Push ingredients to the side in wok.
• Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.
• Switch off heat and drizzle over sesame oil. Taste 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 chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.

THAI BEEF WITH PEPPERS

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.