Best Thai Beef With Peppers Recipes

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QUICK THAI-STYLE BEEF & PEPPERS WITH RICE NOODLES RECIPE - (4.5/5)



Quick Thai-Style Beef & Peppers with Rice Noodles Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 17

1 (8 to 10-ounce) package pad Thai rice noodles or linguine
1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons brown sugar, packed
1 tablespoon fresh ginger, minced (I used 1 1/2 tablespoons)
1 teaspoon red chili paste or a few dashes red chili oil (I used 1 teaspoon of Thai Red Curry Paste)
2 cloves garlic, minced
1 lime, halved (I used 2 limes)
1 pound flank steak, sliced very thin against the grain (I used 2-pounds)
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
optional: 1/4 tsp red pepper flakes
Fresh basil leaves, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Cook the noodles according to the package directions. Note: I do recommend the rice noodles, as they are easy to find. Cook them a bit under (2 minutes) to al dente, as they will continue to cook once they are added to the stir fry. 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 fourth 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. Note: I used a Wok, but a cast-iron skillet would have been my second choice. I don't recommend using a non-stick skillet, because you need to use high heat to make this. 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. Note: On the TV show, Ree says she prefers to remove the noodles with tongs, so that the reserved water can be used to thin out the sauce, if it thickens too much. Plus, when I drained the noodles, they clumped together a lot. I'll use tongs next time. Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half. Add the red pepper flakes, if using. I didn't use them, and didn't miss them at all. Tasting notes: Definitely don't skip the fresh cilantro and basil, as this really makes the sauce. I was out of red chili paste and used Thai Red Curry Sauce. The sauce turned out amazing!

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.

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