Best Stir Fried Thai Style Beef With Chiles And Shallots Recipes

Thai Stir-Fried Chile Beef image

Provided by PalatablePastime

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb lean sirloin steaks, partially frozen
1 inch fresh gingerroot, minced
1 tablespoon brown sugar
2 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons vegetable oil
1 can baby corn, rinsed and drained
2 green bell peppers, cored,seeded and cut into 1/2 inch squares
5 fresh shiitake mushrooms, stemmed and sliced
1 white onion, cut into slivers
4 -6 Thai red chili peppers, seeded,and sliced into strips or 1 1/2-2 teaspoons red pepper flakes, to taste (optional)
3/4 cup beef stock
1 tablespoon cornstarch, mixed with
2 tablespoons water
2 tablespoons oyster sauce
2 tablespoons fish sauce
hot steamed rice

Steps:

Slice beef thinly into 1"x2" pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier).
In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
In a wok, heat the oil; drain beef, reserving marinade.
Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
Serve stir-fry with hot steamed rice.

Thai Beef with Chiles and Basil Over Coconut Rice image

Provided by Martha Stewart

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