Thai Ground Beef Recipes

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THAI BASIL BEEF



Thai Basil Beef image

Thai basil beef is simple and delicious! It's made with a homemade Thai sauce that has a bold and brilliant flavor and can be thrown together in less than 30 minutes. It is SOO GOOD!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 16

2 Tablespoons vegetable oil
2 shallots (thinly sliced)
7 cloves garlic (sliced)
1 Tablespoon fresh ginger (minced)
1/2 red bell pepper (thinly sliced)
1 pound lean ground beef
2 teaspoon brown sugar
2 Tablespoon fish sauce
6 Tablespoons low sodium soy sauce
3 teaspoons oyster sauce
2 Tablespoon Asian garlic chili paste (more or less to taste, for heat)
1/2 cup low sodium beef broth
¼ cup water
1 teaspoon cornstarch
1 cup basil leaves*
Cooked Jasmine rice (for serving)

Steps:

  • Heat a large skillet over medium-high heat. Add the oil. Add the shallots, garlic, ginger, and bell peppers and stir-fry for 3 minutes.
  • Push the veggies off to the side. Turn the heat to high and add the ground beef, breaking it up into small bits with a spoon.
  • In a small bowl stir together the brown sugar, fish sauce, soy sauce, oyster sauce, cornstarch beef broth, and water and add to the pan. Cook for 2 minutes.
  • Add the basil, and stir-fry until wilted.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 268 kcal, Carbohydrate 10 g, Protein 27 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

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.

Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.

THAI BEEF



Thai Beef image

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

2 tablespoons coriander seeds, coarsely cracked
½ cup firmly packed dark brown sugar
¼ cup soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 pinch ground ginger
1 ½ pounds flank steak

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

THAI BEEF WITH BASIL



Thai Beef with Basil image

Provided by Dawn Perry

Categories     Beef     Stir-Fry     Quick & Easy     Low Cal     Dinner     Basil     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil, divided
6 garlic cloves, thinly sliced
2 red chiles, thinly sliced, seeded for less heat if desired, divided
1 pound ground beef
Kosher salt, freshly ground pepper
1/2 cup low-sodium chicken broth
3 cups fresh basil leaves, divided
2 medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 tablespoons fresh lime juice, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
Steamed rice and lime wedges (for serving)

Steps:

  • Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8-10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
  • Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
  • Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.
  • Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

BEEF PAD THAI



Beef Pad Thai image

We've bulked up the serving size of beef pad thai by adding in lots of healthy veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown-rice pad thai noodles to add an additional 3 grams fiber to each serving.

Provided by Katie Webster

Categories     Healthy Thai Recipes

Time 20m

Number Of Ingredients 8

8 ounces pad thai rice noodles, preferably brown rice noodles
2 teaspoons canola oil
¾ pound lean ground beef
2 cups stringless snap peas
2 cups matchstick carrots
½ cup chopped scallions
½ cup pad thai sauce (see Tip)
Chopped peanuts and lime wedges for serving

Steps:

  • Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
  • Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 65.3 g, Cholesterol 55.3 mg, Fat 13 g, Fiber 6.2 g, Protein 22.5 g, SaturatedFat 4.1 g, Sodium 894.4 mg, Sugar 14.3 g

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  • Using a mortar and pestle or a food processor, process the chilis, onion or shallot, garlic, ginger, and cilantro roots or stems, to a paste. Add the shrimp paste to the spice paste, if using. Set aside.
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  • Prepare the cauliflower rice. Chop the cauliflower into florets and add to a food processor with the onion and garlic. Pulse into fine rice like pieces. You may have to do this in batches depending on your food processor. To cook, saute the cauliflower rice in 1 tbsp. coconut oil over medium heat until soft. You can also microwave it for 4-5 minutes.
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