Thai food is a treasure trove of flavors, especially when it comes to hearty beef dishes. The spicy Thai basil beef stir-fry and rich massaman curry are just the beginning. Each recipe offers a unique blend of spices and textures that are sure to satisfy. Let’s explore these 11 recipes that could make your meal times unforgettable. Which one will become your new favorite?
Spicy Thai Basil Beef Stir-Fry
Spicy Thai Basil Beef Stir-Fry is a deliciously fragrant dish that brings together tender beef, spicy chilies, and aromatic basil in a symphony of flavors that’s both satisfying and invigorating. This classic Thai cuisine favorite is quick to prepare and perfect for those evenings when you need a meal that’s both easy and delightful.
With its vibrant colors and robust flavors, this dish is sure to be a hit at your dinner table. The beauty of Spicy Thai Basil Beef Stir-Fry lies in its simplicity and the freshness of its ingredients. The dish is traditionally made using holy basil, which adds a unique peppery flavor that distinguishes it from other basil varieties.
Combined with the heat of fresh chilies and the savory taste of soy and oyster sauces, the result is a well-rounded dish that’s both spicy and savory. Ideal for serving 4-6 people, this recipe is perfect for a family meal or a small gathering with friends.
Ingredients:
- 1 ½ pounds flank steak, thinly sliced
- 4 tablespoons vegetable oil
- 6 cloves garlic, minced
- 4 bird’s eye chilies, sliced (adjust according to spice preference)
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Beef: Begin by slicing the flank steak thinly against the grain. This guarantees that the beef remains tender and absorbs all the flavors well.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Stir-Fry Aromatics: Add the minced garlic and sliced bird’s eye chilies to the hot oil. Stir-fry for about 30 seconds until the garlic is golden and fragrant, taking care not to burn it.
- Cook the Beef: Increase the heat to high and add the sliced beef to the skillet. Stir-fry the beef for about 3-4 minutes until it’s browned and cooked through.
- Add Vegetables: Add the sliced onion, red bell pepper, and green bell pepper to the skillet. Stir-fry for another 2-3 minutes until the vegetables are slightly softened but still crisp.
- Season the Dish: Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to coat the beef and vegetables evenly with the sauce.
- Incorporate Basil: Add the fresh Thai basil leaves to the skillet. Stir-fry for another minute until the basil wilts and releases its aromatic flavors.
- Serve: Remove from heat and serve immediately over a bed of cooked jasmine rice.
Extra Tips:
For the best results, confirm that your pan is hot before adding the beef to achieve a nice sear and prevent steaming. If you prefer a milder dish, reduce the number of bird’s eye chilies or remove the seeds to lessen the heat.
Additionally, make sure to use fresh Thai basil if possible, as it imparts a distinct flavor that’s key to this dish. You can also substitute with regular basil if Thai basil is unavailable, but the flavor will be slightly different. Always taste and adjust the seasoning before serving to suit your preference.
Thai Beef Massaman Curry
Thai Beef Massaman Curry is a delicious and aromatic dish that perfectly blends the flavors of sweet, savory, and spicy. Originating from Southern Thailand, this curry is influenced by Indian and Malay cuisines, making it a unique and hearty meal. The tender beef is slow-cooked in a rich, coconut milk-based curry, infused with spices like cinnamon, cardamom, and star anise, which give it a distinctive taste.
The addition of potatoes and peanuts adds texture and depth, making it a comforting dish perfect for any occasion. Preparing Thai Beef Massaman Curry requires patience and attention to detail, but the result is well worth the effort. It’s a dish that will impress your family and friends with its complex flavors and vibrant appearance. Serve it over steamed jasmine rice to soak up the delicious sauce.
This recipe will guide you through each step to create an authentic and delicious Massaman curry that serves 4-6 people.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 can (14 oz) coconut milk
- 1/4 cup Massaman curry paste
- 2 cups beef broth
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 2 medium potatoes, peeled and cut into chunks
- 1 large onion, sliced
- 1/2 cup roasted peanuts
- 3-4 whole cardamom pods
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
- Steamed jasmine rice for serving
Instructions:
- Prepare the Beef: Season the beef cubes with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef from the pot and set aside.
- Cook the Curry Paste: In the same pot, add a little more oil if needed, and reduce the heat to medium. Add the Massaman curry paste and stir-fry for about 1-2 minutes until fragrant. This helps to release the essential oils from the spices in the paste.
- Combine Ingredients: Add the seared beef back into the pot. Pour in the coconut milk and beef broth, stirring to combine with the curry paste. Add the fish sauce, tamarind paste, and brown sugar, stirring until the sugar is dissolved.
- Simmer the Curry: Add the cardamom pods, cinnamon stick, star anise, and bay leaves to the pot. Cover and simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Add Vegetables: Once the beef is tender, add the potatoes and onion to the pot. Continue to simmer for another 30 minutes, or until the potatoes are cooked through.
- Finish the Dish: Stir in the roasted peanuts, and adjust seasoning with more salt, fish sauce, or sugar to taste. Remove the bay leaves, cinnamon stick, and star anise before serving.
- Serve: Garnish with fresh cilantro and serve hot over steamed jasmine rice.
Extra Tips:
For an even richer flavor, consider making your own Massaman curry paste from scratch using fresh ingredients like lemongrass, galangal, and fresh chilies. If you prefer a spicier curry, add sliced fresh chilies or a teaspoon of chili flakes during cooking.
Always taste and adjust seasoning before serving, as the balance of sweet, salty, and tangy is essential to a perfect Massaman curry. For a vegetarian version, substitute beef with firm tofu or a mix of hearty vegetables like eggplant and bell peppers.
Grilled Thai Beef Salad (Yum Nua)
Grilled Thai Beef Salad, also known as Yum Nua, is a revitalizing and flavorful dish that captures the essence of Thai cuisine. This dish combines char-grilled beef with a vibrant mix of fresh herbs and vegetables, all tossed in a tangy, spicy dressing. The balance of flavors – savory, spicy, sour, and sweet – makes it a perfect dish for a light meal or as a starter to a larger feast.
It’s an excellent way to enjoy the rich flavors of beef while keeping the meal light and healthy. Traditionally, Yum Nua is made with thinly sliced beef, which is grilled to perfection before being tossed with a medley of ingredients like cucumber, tomatoes, onions, and fresh herbs.
The magic of this dish lies in its dressing, a lively concoction of lime juice, fish sauce, and chili that adds a zesty kick to the salad. Whether you’re hosting a dinner party or simply craving a taste of Thailand, this Grilled Thai Beef Salad will surely impress.
Ingredients for Grilled Thai Beef Salad (Yum Nua) for 4-6 people:
- 1 1/2 pounds of flank steak or sirloin
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1/2 cup fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2-3 Thai red chilies, finely chopped
- 1/2 cup sliced shallots
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup roasted peanuts, roughly chopped
Cooking Instructions:
- Marinate the Beef: Rub the flank steak with vegetable oil, salt, and pepper. Let it marinate at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
- Prepare the Dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, and chopped Thai chilies. Adjust the seasoning to taste, balancing the flavors of sour, salty, spicy, and sweet.
- Grill the Beef: Preheat your grill to medium-high heat. Grill the steak for about 4-5 minutes per side for medium-rare, or longer if you prefer it well done. Once cooked, transfer the steak to a plate and let it rest for 5 minutes.
- Slice the Beef: After resting, slice the steak thinly against the grain. This will guarantee tender pieces that absorb the dressing well.
- Assemble the Salad: In a large bowl, combine the sliced beef, shallots, cherry tomatoes, and cucumber. Pour the dressing over the salad and toss gently to combine.
- Add Fresh Herbs: Add cilantro, mint, and basil to the salad, gently mixing them in to distribute the flavors evenly.
- Serve the Salad: Transfer the salad to a serving platter, sprinkle roasted peanuts on top, and serve immediately for the freshest taste.
Extra Tips:
For the best flavor, let the salad sit for a few minutes after tossing to allow the beef to absorb the dressing fully. If you prefer a less spicy version, reduce the amount of chilies or remove the seeds to decrease the heat.
Always taste the dressing before adding it to the salad to confirm it has the right balance of flavors to suit your palate. Additionally, using a sharp knife to slice the beef thinly is essential for achieving the perfect texture in each bite.
Thai Beef Satay With Peanut Sauce
Thai Beef Satay with Peanut Sauce is a delightful dish that combines the rich flavors of marinated beef skewers with a creamy, nutty peanut sauce. This dish is perfect for gatherings or a family dinner, offering a taste of Thailand that’s both authentic and satisfying. The beef is marinated with a blend of spices and coconut milk, which tenderizes the meat and infuses it with flavor.
Meanwhile, the accompanying peanut sauce is a harmonious blend of sweet, salty, and spicy, providing the perfect complement to the savory beef. To prepare this dish, you’ll need to marinate the beef for at least a few hours to guarantee it absorbs all the flavors. The peanut sauce, while simple to make, requires careful attention to create the perfect balance of flavors.
When cooked, the satay skewers should be slightly charred, giving them a smoky taste that pairs beautifully with the creamy sauce. Served with a side of sticky rice or cucumber salad, this dish is sure to be a crowd-pleaser.
Ingredients (Serving size: 4-6 people):
- 1 1/2 pounds beef sirloin, thinly sliced
- 1 cup coconut milk
- 2 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon turmeric powder
- Wooden skewers (soaked in water for 30 minutes)
For the Peanut Sauce:
- 1 cup coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1/4 cup water
Instructions:
- Prepare the Marinade: In a large bowl, combine coconut milk, curry powder, soy sauce, fish sauce, sugar, garlic, ginger, and turmeric powder. Mix well to guarantee all the ingredients are thoroughly combined.
- Marinate the Beef: Add the sliced beef to the marinade, guaranteeing each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Prepare the Peanut Sauce: In a small saucepan over medium heat, combine coconut milk and peanut butter. Stir until smooth. Add soy sauce, sugar, red curry paste, lime juice, fish sauce, and water. Cook, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
- Skewer the Beef: Thread the marinated beef onto the soaked wooden skewers, leaving a bit of space between each piece for even cooking.
- Grill the Beef Satay: Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 3-4 minutes on each side, or until the beef is cooked through and slightly charred.
- Serve: Arrange the beef satay on a serving platter and drizzle with peanut sauce. Serve the rest of the peanut sauce on the side for dipping. Garnish with fresh cilantro or chopped peanuts if desired.
Extra Tips:
For an even more flavorful satay, consider marinating the beef overnight. This allows the spices to penetrate deeper into the meat, resulting in a richer taste.
When making the peanut sauce, be sure to taste and adjust the seasoning as needed. If you prefer a spicier kick, add more red curry paste or a dash of chili flakes.
Finally, soaking the skewers in water before grilling helps prevent them from burning, guaranteeing your satay cooks evenly without any burnt wood flavor.
Thai Red Curry Beef With Vegetables
Thai Red Curry Beef with Vegetables is a delicious and aromatic dish that brings the authentic flavors of Thailand right to your kitchen. This recipe combines tender slices of beef with a vibrant assortment of fresh vegetables, all simmered in a rich, creamy red curry sauce. The balance of spicy, sweet, and savory notes in the curry makes for a comforting meal that will delight your taste buds.
Whether you’re a fan of traditional Thai cuisine or just looking to try something new, this dish is bound to become a household favorite. Ideal for a family dinner or a gathering with friends, this Thai Red Curry Beef with Vegetables serves 4-6 people. The recipe is straightforward, yet it offers plenty of room for customization based on your personal taste preferences.
You can adjust the level of spiciness by varying the amount of curry paste or include different vegetables to suit what you have on hand. This hearty and satisfying dish pairs perfectly with steamed jasmine rice or warm, fluffy naan bread, making for a complete meal that will leave everyone satisfied.
Ingredients:
- 1 1/2 pounds beef sirloin or flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup Thai basil leaves
- 1 lime, cut into wedges
- Salt and pepper to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by slicing the beef into thin strips. This allows the meat to cook quickly and evenly. Prepare all the vegetables by washing and slicing them as needed. Having everything ready before you start cooking will make the process smoother.
- Sauté the Beef: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the sliced beef to the pan, season with salt and pepper, and cook for about 3-4 minutes until browned. Remove the beef from the pan and set aside.
- Cook the Curry Paste: In the same pan, add the Thai red curry paste. Cook it for about 1-2 minutes, stirring continuously, until it becomes fragrant. This step helps to release the flavors of the curry paste.
- Add Coconut Milk: Slowly pour in the coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a simmer.
- Flavor the Sauce: Add the fish sauce and brown sugar to the pan, stirring until the sugar dissolves. Taste the sauce and adjust seasoning as needed.
- Incorporate Vegetables: Add the sliced red and green bell peppers, broccoli, and carrots to the pan. Stir to coat the vegetables in the sauce and let them cook for about 5-7 minutes until they become tender-crisp.
- Combine Beef with Curry: Return the cooked beef to the pan, along with any juices. Stir to combine with the curry and vegetables. Allow everything to simmer together for an additional 2-3 minutes to ascertain the beef is heated through.
- Finish with Fresh Herbs: Turn off the heat and stir in the Thai basil leaves. The residual heat will wilt the basil, infusing the dish with its aromatic flavor.
- Serve: Serve the Thai Red Curry Beef with Vegetables over a bed of steamed jasmine rice. Garnish with lime wedges for an extra burst of freshness.
Extra Tips:
When preparing Thai Red Curry Beef with Vegetables, consider marinating the beef in a bit of soy sauce and garlic beforehand for added flavor. If you prefer a spicier dish, increase the amount of red curry paste or add sliced Thai chilies.
For a creamier sauce, you can add more coconut milk. Experiment with different vegetables like snap peas, zucchini, or baby corn to customize the dish to your liking. Finally, always taste the curry sauce before serving and adjust the seasoning to your preference, balancing the flavors of sweet, salty, and spicy for the perfect Thai experience.
Thai Beef and Broccoli Stir-Fry
Thai Beef and Broccoli Stir-Fry is a delicious and quick dish that brings vibrant Thai flavors to your table. This recipe is a perfect blend of tender beef slices and crisp broccoli, all tossed in a savory sauce that’s both aromatic and satisfying. The dish is ideal for a weeknight dinner and can be paired with jasmine rice or noodles for a complete meal. The balance of salty, sweet, and spicy flavors in this stir-fry will make it a family favorite.
Cooking this dish requires minimal preparation and cooking time, making it an excellent option for those busy evenings when you need to whip up something delightful in a hurry. The key to perfecting this recipe is in the sauce, which combines traditional Thai ingredients like fish sauce, soy sauce, and a hint of chili. The beef is marinated briefly to guarantee it absorbs all the wonderful flavors, and the broccoli provides a healthy, crunchy contrast to the tender meat.
Ingredients (serving size: 4-6 people):
- 1 pound beef sirloin, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili paste (optional)
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 green onions, chopped
- Cooked jasmine rice or noodles (for serving)
Cooking Instructions:
- Prepare the Beef: In a bowl, combine the soy sauce, fish sauce, oyster sauce, brown sugar, and chili paste. Add the sliced beef to the bowl and toss to coat. Let it marinate for at least 15 minutes to absorb the flavors.
- Mix the Sauce: In a small bowl, dissolve the cornstarch in 1/4 cup of water to create a slurry. Set aside for thickening the sauce later.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until it’s browned and cooked through. Remove the beef from the skillet and set it aside.
- Stir-Fry the Broccoli: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3-5 minutes until they’re bright green and tender-crisp.
- Combine and Cook: Return the beef to the skillet with the broccoli. Stir the cornstarch slurry once more and pour it into the skillet. Toss everything together, cooking for another 2-3 minutes until the sauce thickens and coats the beef and broccoli evenly.
- Garnish and Serve: Sprinkle the chopped green onions over the stir-fry and give it a final toss. Serve immediately over cooked jasmine rice or noodles.
Extra Tips:
When slicing the beef, make sure to cut against the grain to guarantee tenderness. If you prefer a spicier dish, feel free to increase the amount of chili paste or add fresh chili slices. For an extra layer of flavor, consider adding a splash of lime juice just before serving.
If you’re pressed for time, you can use pre-cut broccoli or frozen broccoli florets, but make sure they’re thoroughly thawed and drained before cooking.
Slow Cooker Thai Beef Stew
Indulge in the exotic flavors of Thai cuisine with this hearty and succulent Slow Cooker Thai Beef Stew. This dish combines tender beef with the aromatic spices and herbs that are the hallmark of Thai cooking. The slow cooker does all the hard work, gently melding the flavors over hours to create a rich, complex stew that’s both comforting and invigorating. Perfect for busy days when you want to come home to a ready meal, this recipe will transport your taste buds straight to Thailand with every spoonful.
This Slow Cooker Thai Beef Stew serves 4-6 people, making it an ideal dish for family dinners or small gatherings. The combination of coconut milk, red curry paste, and fresh lime juice gives the stew its characteristic Thai flavor profile, while vegetables add both color and nutrition. The result is a dish that isn’t only delicious but also visually appealing, with a balance of sweet, sour, and spicy notes that will leave everyone at the table asking for seconds.
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 cups beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 cup baby corn, halved
- 1 cup mushrooms, sliced
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Beef: Season the beef cubes with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 5 minutes per batch. Transfer the browned beef to the slow cooker.
- Sauté Aromatics: In the same skillet, add the diced onion, garlic, and ginger. Sauté for about 3 minutes until the onion is translucent and fragrant. Stir in the red curry paste and continue to cook for another 2 minutes to enhance the flavors.
- Combine Ingredients: Pour the sautéed mixture over the beef in the slow cooker. Add the coconut milk, beef broth, fish sauce, brown sugar, and lime juice. Stir to combine, making certain the beef is fully submerged in the liquid.
- Add Vegetables: Add the carrots, red bell pepper, baby corn, and mushrooms to the slow cooker. Stir to evenly distribute the vegetables throughout the stew.
- Cook the Stew: Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or until the beef is tender and the flavors have melded beautifully.
- Adjust Seasoning: Before serving, taste the stew and adjust the seasoning with additional salt, pepper, or lime juice as needed.
- Serve: Serve the stew hot, garnished with fresh cilantro, over a bed of jasmine rice.
Extra Tips:
For the best results, use a marbled cut of beef like chuck roast, which becomes incredibly tender when slow-cooked. If you prefer more heat, add sliced chilies or a dash of chili flakes to the stew.
Remember to stir occasionally if possible, to make certain even cooking and flavor distribution. You can also prepare this dish a day in advance, as the flavors deepen overnight, making it even more delicious when reheated.
Enjoy your culinary journey to Thailand with this delightful Slow Cooker Thai Beef Stew!
Thai Beef Pad See Ew
Thai Beef Pad See Ew is a popular street food dish in Thailand, known for its savory and slightly sweet flavors. This stir-fry dish combines wide rice noodles with tender slices of beef, Chinese broccoli, and a flavorful soy-based sauce. It’s a quick and satisfying meal that captures the essence of Thai cuisine, offering a balance of textures and tastes. With just a few key ingredients and a hot wok, you can recreate this delicious dish at home.
The name “Pad See Ew” translates to “fried with soy sauce,” highlighting the importance of this ingredient in the dish. The noodles are typically chewy and soak up the rich flavors of the sauce, while the beef adds a hearty protein component. Chinese broccoli, also known as gai lan, introduces a slight bitterness that complements the sweetness of the sauce, creating a well-rounded flavor profile. Perfect for a family dinner or a quick weeknight meal, this recipe is sure to become a favorite.
Ingredients for 4-6 servings:
- 1 pound beef sirloin or flank steak, thinly sliced
- 14 ounces wide rice noodles
- 4 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 3 tablespoons vegetable oil
- 2 eggs
- 1 bunch Chinese broccoli, cut into 2-inch pieces
- White pepper, to taste
Cooking Instructions:
- Prepare the Noodles: Soak the wide rice noodles in warm water for about 20 minutes or according to package instructions until they’re soft. Drain and set aside.
- Make the Sauce: In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Stir until the sugar dissolves completely. This will be the flavorful base for your dish.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef and stir-fry for about 3-4 minutes until it’s just cooked through. Remove the beef from the wok and set aside.
- Sauté Garlic and Eggs: In the same wok, add another tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Push the garlic to the side and crack the eggs into the wok. Scramble the eggs until they’re just set.
- Stir-Fry the Noodles: Add the soaked noodles to the wok, along with the prepared sauce. Toss everything together to guarantee the noodles are well-coated with the sauce.
- Add the Broccoli and Beef: Add the Chinese broccoli and cooked beef back into the wok. Stir-fry for about 3-4 minutes, until the broccoli is tender-crisp and the beef is heated through. Season with white pepper to taste.
- Serve: Transfer the Pad See Ew to a serving platter and enjoy while hot. This dish is best served immediately to maintain its texture and flavor.
Extra Tips:
When making Thai Beef Pad See Ew, confirm your wok is hot enough to sear the beef properly and to give the noodles a slight char for added flavor.
Be cautious not to overcrowd the pan to avoid steaming ingredients instead of stir-frying them. If you can’t find Chinese broccoli, you can substitute it with broccolini or regular broccoli.
Adjust the level of sweetness and saltiness in the sauce to match your personal preference, and feel free to add a squeeze of lime or a sprinkle of chili flakes for an extra kick.
Thai Beef Larb (Larb Neua)
Thai Beef Larb, or Larb Neua, is a quintessential Thai dish that offers a delightful blend of flavors and textures. This dish is known for its vibrant taste, combining spicy, tangy, and savory notes with the freshness of herbs and the richness of ground beef. Larb Neua is often served as part of a larger meal with sticky rice and fresh vegetables, making it a fantastic option for those looking to explore authentic Thai cuisine from the comfort of their own kitchen.
The key to a delicious Thai Beef Larb is the balance of flavors. The ground beef is cooked with a mixture of aromatic ingredients like lemongrass, shallots, and garlic, then seasoned with fish sauce, lime juice, and chili flakes for that perfect spicy and tangy kick. Fresh herbs such as cilantro and mint are added at the end to give the dish its signature fresh taste. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering with friends.
Ingredients:
- 1 lb ground beef
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 stalk lemongrass, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 2 green onions, sliced
- 1/4 cup toasted rice powder
- Salt to taste
- Fresh lettuce leaves, for serving
- Cucumber slices, for serving
Instructions:
- Prepare the Aromatics: Begin by finely chopping the lemongrass and slicing the shallots. Mince the garlic and set these aromatics aside. These ingredients will infuse the beef with their rich, fragrant flavors.
- Cook the Ground Beef: Heat the vegetable oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and cooked through, about 5-7 minutes.
- Add Aromatics and Seasoning: Stir in the lemongrass, shallots, and garlic. Continue to cook for about 2-3 minutes until the aromatics are fragrant. Then add the fish sauce, lime juice, sugar, and chili flakes. Stir well to combine and allow the flavors to meld together for another 2 minutes.
- Incorporate Fresh Herbs: Remove the skillet from heat and mix in the cilantro, mint leaves, and green onions. These fresh herbs should be added at the end to preserve their bright flavors and vibrant colors.
- Add Toasted Rice Powder: Sprinkle the toasted rice powder over the beef mixture and fold it in gently. This ingredient adds a subtle nutty flavor and a bit of texture to the dish.
- Adjust Seasoning: Taste and adjust the seasoning with more fish sauce or lime juice if needed, and add salt to taste.
- Serve: Arrange fresh lettuce leaves on a serving platter. Spoon the beef larb mixture into the lettuce cups and serve with cucumber slices on the side.
Extra Tips: Toasted rice powder is a key ingredient in authentic larb, adding texture and flavor. To make it at home, toast uncooked sticky rice in a dry pan over medium heat until golden brown, then grind it into a fine powder.
Adjust the level of chili flakes to match your spice preference, and remember that the lime juice and fish sauce should be balanced to achieve the right tang and saltiness. Fresh herbs should always be added just before serving to keep the dish vibrant and aromatic.
Thai Beef and Lemongrass Soup
Thai Beef and Lemongrass Soup is a delightful, aromatic dish that’s perfect for those who love the vibrant flavors of Thai cuisine. This soup combines tender beef with the fresh, citrusy notes of lemongrass, creating a harmonious balance of flavors. With its comforting broth and rich ingredients, this soup is ideal for a hearty meal that will warm you up on a chilly day.
The fragrant herbs and spices used in this dish make it a standout choice for anyone looking to bring the tastes of Thailand into their kitchen. This traditional soup isn’t only delicious but also simple to prepare, making it perfect for both novice and experienced cooks.
It starts with a flavorful broth infused with lemongrass, ginger, and garlic, which provides a rich base for the soup. Tender slices of beef are added, along with vegetables and herbs, to create a nutrient-rich dish that’s both satisfying and healthy. Whether you’re looking to impress guests or simply enjoy a comforting meal at home, Thai Beef and Lemongrass Soup is sure to be a hit.
Ingredients (Serves 4-6 people):
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 2 stalks of lemongrass, smashed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 cup coconut milk
- Fresh cilantro leaves, for garnish
- Fresh basil leaves, for garnish
- 2 red chilies, sliced (optional for heat)
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the beef broth to a boil over medium-high heat. Add the lemongrass, garlic, and ginger. Reduce the heat to medium and let it simmer for about 10 minutes to infuse the flavors into the broth.
- Cook the Beef: Add the thinly sliced beef to the pot and cook for about 5 minutes, or until the beef is just tender. Stir occasionally to guarantee the meat cooks evenly.
- Add Seasonings: Stir in the fish sauce, soy sauce, lime juice, and sugar. Mix well to incorporate all the flavors into the broth.
- Add Vegetables: Add the mushrooms, carrots, and red bell pepper to the pot. Continue to simmer for another 5-7 minutes until the vegetables are tender but still crisp.
- Finish with Coconut Milk: Pour in the coconut milk and stir to combine. Let the soup simmer for an additional 2-3 minutes to allow the flavors to meld.
- Garnish and Serve: Remove the pot from heat. Add the chopped green onions, cilantro, and basil leaves. If desired, add sliced red chilies for extra heat. Serve hot in bowls and enjoy the fragrant, hearty soup.
Extra Tips:
When preparing Thai Beef and Lemongrass Soup, be certain to use fresh herbs and spices for the best flavor. Lemongrass can be tough, so smashing it before adding to the broth helps release its oils and flavor.
If you prefer a spicier soup, feel free to add more red chilies or a dash of chili paste. Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove, but it’s best fresh to enjoy the full depth of flavors.
Thai Green Curry Beef With Coconut Milk
Thai Green Curry Beef with Coconut Milk is a delightful dish that combines the spiciness of green curry paste with the creamy richness of coconut milk, creating a harmonious balance of flavors. This dish isn’t only full of aromatic and exotic tastes but also brings together tender beef slices and fresh vegetables, making it a wholesome meal.
Perfect for a cozy dinner, this recipe is sure to impress family and friends with its vibrant colors and delightful taste.
The key to a successful Thai Green Curry Beef is in the quality of ingredients and the method of cooking. Choosing fresh, high-quality beef guarantees tenderness and flavor, while the coconut milk provides a creamy texture that complements the spicy green curry paste.
The dish is traditionally served with jasmine rice, which absorbs the flavorful curry sauce, making each bite a delightful experience. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering.
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 3 tablespoons Thai green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1/4 cup fresh Thai basil leaves
- Jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by slicing the beef sirloin into thin strips and setting it aside. Slice the red bell pepper and prepare the broccoli florets and snap peas by washing and trimming them as needed.
- Cook the Beef: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef slices and cook until browned on all sides, about 3-4 minutes. Remove the beef from the pan and set it aside.
- Prepare the Curry Base: In the same skillet, add the remaining tablespoon of vegetable oil. Add the Thai green curry paste and cook for about 1-2 minutes, stirring constantly to release the aromas and flavors.
- Add Coconut Milk and Broth: Pour the coconut milk and beef broth into the skillet with the curry paste. Stir well to combine and bring the mixture to a simmer.
- Season the Curry: Add the fish sauce and brown sugar to the curry mixture, stirring to confirm the sugar dissolves completely.
- Cook the Vegetables: Add the sliced red bell pepper, broccoli florets, and snap peas to the skillet. Allow the vegetables to cook in the curry sauce for about 5 minutes, or until they’re tender-crisp.
- Combine Beef and Finish: Return the cooked beef to the skillet and stir well to coat the beef in the curry sauce. Let it cook for an additional 2-3 minutes to heat through.
- Add Fresh Herbs: Just before serving, stir in the fresh Thai basil leaves, letting them wilt slightly in the heat of the curry.
- Serve: Serve the Thai Green Curry Beef hot over jasmine rice, guaranteeing a generous amount of curry sauce accompanies each serving.
Extra Tips:
For an authentic taste, look for Thai green curry paste available at Asian grocery stores, as they often have a more traditional flavor profile.
If you prefer a spicier curry, you can add extra green curry paste or fresh chilies to increase the heat. Additionally, be cautious with the fish sauce, as it can be quite salty; it’s always a good idea to taste the dish before adding more.
Finally, let the curry sit for a few minutes before serving to allow the flavors to meld together, resulting in a richer and more cohesive dish.
