Best Thai Spicy Beef With Spinach Mushroom Potato Recipes

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THAI SPICY BEEF



Thai Spicy Beef image

Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book. (edited to correct fish sauce amount 3/19/09)

Provided by dianegrapegrower

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb beef flank steak, sliced thinly across the grain
1/4 green bell pepper, sliced
1/4 red bell pepper, sliced
1/2 lb green beans, snapped
5 tablespoons oil
1 teaspoon garlic, chopped
2 tablespoons red curry paste
5 tablespoons unsweetened coconut milk (or water)
1/2 teaspoon lime zest
1/2 cup bamboo shoot, sliced
2 -4 tablespoons fish sauce
1 tablespoon sugar
10 basil leaves, shredded

Steps:

  • Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
  • Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
  • Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
  • Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.

Nutrition Facts : Calories 460.4, Fat 31.8, SaturatedFat 10.1, Cholesterol 57.8, Sodium 762.2, Carbohydrate 10.3, Fiber 2.9, Sugar 5.3, Protein 33.9

THAI SPICY BEEF (NUER PHAD PHED)



Thai Spicy Beef (Nuer Phad Phed) image

This is from my favorite cookbook, given to me by my sister in law for my birthday in honor of our trip to Thailand in the new year. Enjoy.

Provided by ms.jen

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

10 ounces beef flank steak
1/4 medium green pepper
1/4 medium red pepper
6 green beans
5 tablespoons vegetable oil
1 tablespoon minced garlic clove
2 tablespoons red curry paste
5 tablespoons unsweetened coconut milk (or water)
2 fresh lime leaves (torn into strips)
1/2 bamboo shoot
2 tablespoons fish sauce
20 fresh basil leaves
1 slice red pepper
2 1/2 cups steamed rice
1 tablespoon sugar

Steps:

  • Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
  • Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
  • Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
  • Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
  • Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.

Nutrition Facts : Calories 484.4, Fat 27.9, SaturatedFat 8.6, Cholesterol 36.1, Sodium 737.1, Carbohydrate 34.1, Fiber 1.1, Sugar 4.3, Protein 23.5

SLOW COOKER THAI CURRIED BEEF



Slow Cooker Thai Curried Beef image

Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.

Provided by Sapper26

Categories     World Cuisine Recipes     Asian

Time 7h8m

Yield 8

Number Of Ingredients 15

2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2 jalapeno chile peppers, seeded and minced
1 tablespoon brown sugar
2 cups baby spinach
8 water
4 cups jasmine rice
½ cup fresh basil leaves

Steps:

  • Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
  • Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
  • Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
  • Cover and cook on Low until flavors combine, 6 to 10 hours.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g

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