Thai Stir Fry Beef Curry Recipes

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.

Steps:

• Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
• Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
• Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

Steps:

• Mix together the sauce ingredients and set aside.
• Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
• Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
• Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
• Serve over Jasmine rice. (P.S. Don't eat the lime leaves).

Steps:

• For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
• For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

Steps:

• Thinly slice the beef across the grain into strips: easier if the beef is partially frozen.
• Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl.
• Add beef strips, tossing to coat.
• Let stand at room temperature for 30 minutes to marinate.
• Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside.
• Heat the oil in a wok or large skillet over medium-high heat.
• Stir-fry the garlic in hot oil for 15 seconds.
• Add carrots, stir-fry for 3 minutes.
• Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
• Remove from wok.
• Add half of the beef to the hot wok or skillet.
• Stir-fry for 2 to 3 minutes or to desired doneness.
• Remove beef from wok and set aside.
• Stir-fry remaining beef.
• Return all beef to wok.
• Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly.
• Stir in vegetables and heat them through.
• Mix in the peanuts.
• Serve beef and vegetables over hot cooked rice.