Thai beef

Votes: 29

Time: 15 min.
Complexity: easily
Servings: 4

Spicy Thai beef cooks quickly and uses leftover ingredients from grocery shopping. Make a delicious, filling dinner with grilled marinated meat, vegetables, and noodles. Ree Drummond suggests creating a daily menu of quick meals, using your family's favorite ingredients, and preparing them quickly so they're ready and ready to go. This includes incredibly light noodles with roasted red peppers, pita bread with hummus, frozen buns with nut butter and apple, and for dinner, a quick Thai beef made with ingredients you have on hand.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack of rice noodles for Pad Thai or linguine
450 g skirt steak, sliced very thin across the grain
1/2 cup low-sodium soy sauce
3 tbsp sherry
2 tablespoons cornstarch
2 tablespoons brown sugar (tamp down firmly)
1 tbsp. chopped fresh ginger
1 tsp red chili paste or a little red chili oil
2 crushed cloves of garlic
1 lime, cut in half
2 tablespoons of vegetable oil
1 medium-sized onion, sliced into rounds
1 red bell pepper, cored and thinly sliced into rings
1 tablespoon diced fresh jalapeño pepper or 1 teaspoon diced hot pepper
Fresh green onions for garnish
Fresh coriander and basil leaves for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice noodles, linguine pasta, beef, sweet pepper, jalapeno pepper, onions, garlic, soy sauce, sherry, lime juice, brown sugar, ginger root, chili paste, starch, basil, cilantro

Cooking the dish according to the recipe:

Prepare noodles according to package directions.

In a small bowl, combine the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic, and the juice of half a lime. Pour a third of the marinade into the bowl with the sliced beef and stir. Set aside the remaining marinade for later cooking.
In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot, add the onion and sauté for about a minute. Add the bell pepper and jalapeño. Cook for another minute, stirring, until the peppers have browned/blackened but are still firm. Transfer the vegetables to a plate.

Pour the remaining tablespoon of oil into the hot skillet. Add the meat mixture, spreading it evenly over the surface of the skillet. Let it sit for 45 seconds, then flip it with tongs. Cook for another 30 seconds, then return the onions and peppers to the skillet.
Reduce heat to low. Pour in the remaining marinade and stir. Simmer for a few minutes; the sauce will slowly thicken. Turn off the heat.
Drain the noodles, then add half to the pan. Stir and add more noodles if desired. If the sauce needs to be thinned, add a little very hot water.
Sprinkle the dish with basil and cilantro and serve immediately, drizzled with the freshly squeezed juice of the remaining lime half.