Thai Glazed Beef With Chile Lemongrass Sauce Recipes

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THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE



Thai Beef with Chiles and Basil Over Coconut Rice image

This popular spicy Thai dish in restaurants is very easy to make at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 25m

Number Of Ingredients 12

1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoon plus 1 teaspoon fish sauce
2 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving

Steps:

  • In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
  • When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.

Nutrition Facts : Calories 363 g, Fat 21 g, Fiber 1 g, Protein 26 g

STIR-FRIED THAI-STYLE BEEF WITH CHILES AND SHALLOTS



Stir-Fried Thai-Style Beef With Chiles and Shallots image

The original recipe calls for blade steak, but we use flank steak. To cut a flank steak into the proper-sized slices for stir-frying, first cut the steak with the grain into 1 1/2-inch strips, then cut the strips against the grain into 1/4-inch-thick slices. White pepper lends this stir-fry a unique flavor; black pepper is not a good substitute. I have also used green onions in place of the shallots with good results. We serve this with steamed jasmine rice, but any rice will do. Cooking time does not include marinating time. Adapted from Cooks Illustrated magazine, July 2005. Hope you enjoy!

Provided by Scoutie

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

3/4 teaspoon ground coriander
1/8 teaspoon white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
1 3/4 lbs flank steaks, trimmed and cut into 1/4-inch-thick strips
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon asian chili paste with garlic
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons vegetable oil
3 serrano chilies or 3 jalapeno chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
1/3 cup fresh mint leaves, large leaves torn into bite-sized pieces
1/3 cup fresh cilantro leaves
1/3 cup chopped unsalted dry roasted peanuts
lime wedge, for serving

Steps:

  • FOR THE BEEF AND MARINADE:
  • Combine coriander, white pepper, brown sugar, and fish sauce in large bowl.
  • Add beef, toss well to combine; marinate 15 minutes.
  • FOR THE STIR-FRY:
  • In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
  • In small bowl, mix garlic with 1 teaspoon oil; set aside.
  • Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.
  • Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl.
  • Repeat with additional oil and remaining meat in 2 more batches.
  • After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.
  • Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
  • Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture.
  • Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
  • Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.

THAI GLAZED BEEF WITH CHILE-LEMONGRASS SAUCE



Thai Glazed Beef with Chile-Lemongrass Sauce image

Enjoy Asian-style dinner tonight with these glazed beef tenderloins, rice and a savory lemongrass sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 18

4 tablespoons peanut or vegetable oil
3 cloves garlic, finely chopped
1 tablespoon grated gingerroot
1 1/2 teaspoons freshly ground pepper
2 teaspoons ground coriander
1/2 lb beef tenderloin, cut into 1-inch pieces
1/4 cup sugar
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon balsamic vinegar
1 medium onion, finely chopped (1/2 cup)
1/4 cup finely chopped lemongrass
2 cloves garlic, finely chopped
1 small jalapeño chile, seeded and chopped
1/2 cup chicken broth
2 tablespoons fish sauce
2 tablespoons oyster sauce
4 cups hot cooked jasmine rice

Steps:

  • In medium bowl, mix 1 tablespoon of the oil, the garlic, gingerroot, pepper, coriander and beef. Cover and refrigerate 30 minutes or up to 8 hours.
  • In 12-inch skillet (preferably nonstick), heat remaining 3 tablespoons oil over medium-high heat until shimmering and hot. Add marinated beef. Cook 6 to 8 minutes, stirring constantly so garlic doesn't burn, until beef is browned and cooked through. Drain fat.
  • In small bowl, mix sugar, lime juice, 2 tablespoons fish sauce and the vinegar. Add mixture to skillet with beef. Stir and heat to boiling. Watch carefully as liquid evaporates to avoid scorching. When only about 1 tablespoon liquid is left, use slotted spoon to remove beef to bowl; cover to keep warm.
  • Add onion to skillet and cook 1 minute, stirring frequently. Stir in lemongrass, garlic and chile. Cook 30 seconds, stirring constantly. Add broth, 2 tablespoons fish sauce and the oyster sauce. Heat to boiling, stirring occasionally. Reduce heat to medium and simmer 1 minute longer. Return beef to skillet and cook 30 seconds, stirring constantly. Serve with rice.

Nutrition Facts : Calories 480, Carbohydrate 63 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 16 g, TransFat 0 g

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