- 1. Using a sharp knife, cut the beef into thin slices. Using a jackhammer, lightly beat the meat on both sides and cut each plate into thin strips. Pepper a little, roll in spices (to taste). Fry in a frying pan with heated vegetable or olive oil. Season lightly with salt because salty-tasting ingredients will be added later.
- 2. Cut the onion into thin half rings, add it to the pan with the meat, continue frying, stirring occasionally. After 5-6 minutes, add coarsely chopped sweet bell pepper. Stir, fry the ingredients a little, add coarsely chopped tomatoes and cucumbers, capsicum, reduce the heat to low and simmer for about 5-6 minutes.
- 3. Dissolve potato or corn starch in a cup of cold water, pour into the pan with meat and vegetables, stir. Bring to a boil again over the same low heat. Then add two full tablespoons of soy sauce. Stir, cover the pan tightly with a lid and continue to simmer for another 5-6 minutes. Remove the pan from the heat. The Thai meat is ready. Boiled rice goes very well with this dish. Bon appetit!
Our family really loves Thai meat. It can be made from beef tenderloin or tender cut of beef. I used the meat that I had in the refrigerator. We have good beef in Uzbekistan, quite soft.
Any salad needs filling. In this case, everything is seasonal. In hot countries, young corn, fresh lemongrass, broccoli, green onions, and sweet peppers are added. My salad unconventionally and unobtrusively included carrots, as well as green salad.
The main feature of Thai beef is the marinade. It is this that gives the dish its unique taste. This time I added some prepared red curry paste to the marinade. I did this because the paste contains such rare ingredients as lemongrass, kaffir lime leaves, and galangal. I really wanted to get the right taste of this dish.
The cooking time is indicated along with the time for marinating the meat.
To prepare Thai beef, we will take the following products.
Prepare marinade for beef. Combine all the above ingredients. Stir well until smooth.
Cut the beef into thin slices and mix with the marinade. You can add ground red pepper. Leave for 30-40 minutes.
Meanwhile, prepare the vegetables. Cut the carrots into thin shavings, the onion into long feathers, and the red pepper into rings.
Fry the meat in a well-heated frying pan or wok over high heat, stirring constantly, for about 5 minutes.
Add vegetables and heat for another minute while stirring.
Add green salad, stir and remove from heat.
Thai beef is ready. This dish is best served with rice and fresh vegetables.
Bon appetit!
Calories: Not specified
Cooking time: Not indicated
Today we are preparing Thai meat with vegetables according to a simple recipe with photos. In Thai cuisine, as in any cuisine of Asian countries, a lot of spices, mainly of a pungent taste, are used in the preparation of meat and vegetable dishes. Chili peppers of all varieties and types, ginger, ready-made sambal paste are just some of the components that are necessarily added to the marinade or seasoned meat pieces during frying and stewing. The second feature is the speed of preparation. If the meat has been previously marinated in hot spices, the fibers soften and the meat is cooked over high heat for just a few minutes. As a rule, unleavened rice, rice noodles or vegetables in a variety of combinations are offered as a side dish for meat dishes.
Many recipes of Thai cuisine are “Europeanized” taking into account the availability of spices and the taste of tourists who are not accustomed to scalding hot food. Therefore, repeating them will not be difficult. To cook meat and vegetables in Thai style, you will need fresh ginger, a simple set of spices (they are all available), and you can take any vegetables - carrots, onions, Chinese cabbage, bell peppers, celery, zucchini or zucchini. It turns out very tasty and attractive and I advise you to pay attention to this option for preparing a hot meat snack.
Ingredients:
- pork (neck or back) – 400 g;
- chilli pepper or jalapeno pepper – 0.5-1 pcs (to taste);
- ginger root – 5 cm (or 1 tbsp grated);
- large carrots – 1 piece;
- large onions – 1 piece;
- sweet bell pepper – 1 piece;
- soy sauce – 2 tbsp. spoons;
- salt - to taste (taking into account the salinity of the sauce);
- vegetable oil – 3 tbsp. spoons;
- green onions (feather) – several pieces;
- lemon – 2 slices or 0.5 pcs. small lime;
- ground cinnamon – 0.5 teaspoon;
- freshly ground black pepper – 1 teaspoon;
- ground chili pepper - to taste;
- curry seasoning – 1 teaspoon or 0.5 teaspoon curry paste;
- boiled rice, fresh vegetables - for serving.
How to cook with photos step by step
Thai meat can be cooked in two ways: in the first version, the meat is marinated in hot spices for at least an hour, in the second, it is immediately put into a frying pan along with the marinade. The recipe uses the first option; if you decide to cook differently, then think about what side dish the meat will be served with and prepare it in advance. Let's start by cutting the meat - cut the pork into thin slices, then into strips.
Place in a bowl and grate a large piece of fresh ginger root. Grated ginger will be a low heaped tablespoon.
Squeeze lemon or lime juice onto the meat. Stir so that the ginger and lemon get onto each piece of meat.
Season the meat with spices: freshly ground black pepper, chili, curry seasoning and, if desired, add a little ground cinnamon.
Salt to taste and add soy sauce. You can use two types of soy sauce – salty and sweetish; the taste of fried pork will be more intense.
Finely chop fresh chili or jalapeno. Instead of fresh pepper, you can coarsely crush dried chili pods or add pepper flakes. Cover the dish with the meat and leave to marinate for an hour or longer.
Before you start frying, prepare the vegetables: chop the sweet pepper and onion into thin long strips.
Grate the carrots using a Korean carrot grater or cut into very thin long strips.
Heat the oil in a frying pan and fry the pieces of meat over high heat, stirring constantly.
At the same time, fry the onions and carrots in another frying pan until half cooked. The fire is stronger than average.
Add sweet pepper strips to the onions and carrots, add salt to the vegetables to taste. Reduce heat and bring pepper until half cooked. Cut the green onions into large strips, add to the vegetables and simmer for another minute or two.
The meat was fried in a few minutes, a golden brown crust appeared on top, and the inside became soft. At this stage, you can mix the vegetables and meat or leave them in separate pans.
We serve Thai meat with vegetables immediately after cooking; all components of this dish should be very hot. For a side dish we prepare rice or, or something else of your choice. Bon appetit! 
Author Elena Litvinenko (Sangina)
Date of publication: 02.11.2017
Thai cuisine revealed its peculiarities to Europeans not so long ago, from the time when tours for exotic lovers to Thailand began to be organized. Many local dishes are completely unusual, but very tasty. Thai national cuisine has a number of features:
- residents use a large number of hot spices: chili pepper, ginger, garlic, ground pepper;
- the most common cooking option in Thailand is quick frying over high heat in a thick-walled frying pan, which ensures the preservation of the nutrients contained in the food;
- The basis of many Thai dishes is rice, although noodles are also often used;
- Most often, chicken or seafood are added to dishes.
The proposed Thai meat recipe will tell you how to prepare one of the traditional dishes of the cuisine of this southeastern country. The taste will appeal to lovers of spicy and spicy foods. In addition, cooking meat in Thai will not require a significant amount of time. If your friends call and inform you that they will be at your place in an hour, feel free to start preparing this unusual dish.
Thai meat recipe
Ingredients:
- meat (chicken, pork or veal fillet to choose from) – 700 g;
- starch (preferably corn) – 2 tbsp. spoons.
Preparation
Wash the chicken fillet well, dry it with a towel and cut it into strips. Place the chopped pieces in a bowl, sprinkle with starch and mix.
Pour oil into a hot frying pan and heat it. Fry the meat and place in a bowl.
Now let's prepare the side dish. Thai meat goes best with rice or Pad Thai rice noodles, pasta and assorted vegetables.
Thai meat with vegetables
Ingredients for garnish:
- tomatoes – 4 pcs.;
- sweet pepper – 3 pcs.;
- onion – 1 pc.;
- soy sauce – 1/3 cup;
- hot sauce (any) – ¼ teaspoon;
- garlic – 4 cloves;
- ground ginger – 1 teaspoon;
- tomato sauce – 1 tbsp. spoon;
- olive oil – a few tablespoons;
- greens (dill, tarragon, etc.).
Preparation
Chop the vegetables, add ground ginger, squeezed garlic and fry all the ingredients over the fire (in the oil remaining after frying the meat), the mixture should turn slightly brown. Using a slotted spoon, remove the fried mixture from the frying pan (draining off excess oil) and place it in a container. Place the paste in the vacated frying pan and pour in about a glass of water, adding a pinch of sugar. The water should evaporate. Then add soy sauce and salt.
Add already fried mixed vegetables and meat to the gravy and simmer for a short time. Place everything on a plate, sprinkling chopped herbs on top.
If you take an additional ingredient - cucumbers and fry them together with other vegetables, you will get an unusual dish - Thai meat with cucumbers.
Thai meat with rice
Ingredients:
- beef tenderloin – 700 g;
- bell pepper (red, yellow and green) – 1 pc.;
- garlic – 3 – 4 cloves;
- soy sauce – 1/3 cup;
- pepper;
- rice (in bags) – 3 pcs.;
- dill;
- saffron – 1 teaspoon.
Cooking meat
Marinate the meat cut into strips for half an hour in soy sauce mixed with crushed garlic. Fry the meat in a wok (cauldron) until golden brown. Add chopped peppers and herbs. 
Preparing the side dish
Boil the rice in two saucepans until tender: in one bowl there are two bags of rice, in the other – one, throw in the ground saffron. Add chopped dill to one bag of rice cooked in the first bowl. The result was multi-colored rice: green (with dill), orange-yellow (with saffron) and white. Place rice of three colors on a plate in layers. Place meat with multi-colored peppers on the side.
Thai meat is a favorite dish in our latitudes and is already a very famous dish. And the more popular it becomes, the more it becomes overgrown with local additives and nonsense, in the form of dill, pickles and the like. My version is also not a fountain of authenticity, but it is as close as possible to the real recipe.
The main thing for this dish is high-quality meat, preferably tenderloin, without fail - garlic, onion, ginger, soy sauce, hot pepper (without it it is not Thai meat) and seasonal vegetables.
When we ordered this meat in a Thai restaurant, it was always brought to us with leaves of white cabbage, green broccoli florets, ears of young baby corn (sometimes), sweet and hot peppers. Today I have a winter version. I apologize for the Korean carrots, I just didn’t have regular carrots in the house at the time of cooking, but you can omit them altogether and not add them. If you can buy fresh ginger, it is better to take it, but ground will also work.
This dish is spicy, even flaming. The only thing that is permissible is to reduce the heat by reducing the amount of hot pepper. Another starch... There is no need to confuse Thai meat with Chinese meat, starch is always added there, but in order not to deviate from the “local traditions”, I decided to use it minimally, only lightly sprinkling the beef. The starch can and should be omitted, but it gives shine to the finished dish so well :))
So, we will need such products, if I missed something, you can check the list above.
Cut the beef into narrow thin pieces, like strips.
Pour soy sauce over the meat, add a spoonful of sesame oil, sugar, a teaspoon of hot chili sauce, mix with your hands and leave to marinate for 30 minutes. If the soy sauce is not very salty, add additional salt to the meat. Here I lightly sprinkled the meat with starch, less than a teaspoon, and succumbed, so to speak, to the general craze :)) You can add lemon juice to the marinade, then the meat will be sour.
Meanwhile, prepare all the vegetables. Cut the onion into feathers, garlic into slices, sweet pepper into long slices, tomato into slices, hot pepper into thin rings, cabbage into squares. Since frying will happen quickly, everything should be at hand.
Heat the mixture of sesame and vegetable oils well. Remove the meat from the marinade and quickly fry until the liquid has completely evaporated. Add hot pepper.
Then add onion and garlic. Stirring constantly, cook over medium heat until the onion fluffs up, a minute.
Sprinkle with dry ginger. Fresh ginger is added along with onions and garlic.
Add pepper and cabbage. Fry for another minute or two, the peppers should remain crispy.
And lastly, tomato and carrots are added. If the carrots are fresh, add them early - along with the pepper. Stir a couple of times and remove from heat.
Place the Thai-style meat on a plate, sprinkle with sesame seeds and fresh cilantro.
Serve with rice or noodles.
It is very tasty and spicy, words cannot describe it. Help yourself!
Loading...