Best Mild Thai Beef With A Tangerine Sauce Recipes

TANGERINE BEEF WITH SCALLIONS

Tangerine Beef with Scallions image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds beef tri-tip steak, trimmed of excess fat
1 tangerine
4 scallions, sliced, plus more for garnish
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 teaspoons sugar
2 tablespoons chopped peeled ginger
3 cloves garlic, minced
Pinch of red pepper flakes
2 tablespoons orange preserves

Steps:

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.

Nutrition Facts : Calories 341, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 91 milligrams, Sodium 994 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 38 grams

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

Ingredients

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