Meat

Thai beef


Thai Beef Ingredients

  1. Beef (fillet) 500 grams
  2. Onions 2-3 pieces
  3. 2 cloves of garlic
  4. Ginger root 1 slice (length 2 centimeters)
  5. Sugar 1 tablespoon
  6. Vegetable oil 3 tablespoons
  7. Orange zest 1 tablespoon
  8. Soy sauce 3 tablespoons
  9. Cilantro greens or basil 2-3 branches
  10. Chili pepper 1 teaspoon or 1 dried pod
  11. Black pepper to taste
  12. Salt to taste
  • Main Ingredients: Beef, Onion, Garlic
  • Serving 2 servings
  • World CuisineAsian, Oriental

Inventory:

Knife - 2 pieces, Cutting board - 2 pieces, Plate - 3 pieces, Paper kitchen towels, Deep bowl - 2 pieces, Teaspoon, Tablespoon, Stove, Frying pan with a lid, Kitchen spatula

Thai beef cooking:

Step 1: prepare and marinate the meat.


We take fresh beef fillet, wash it under cold running water, dry it with paper kitchen towels, put it on a cutting board and clean it from the film and large veins. After that, cut the meat into slices or strips 2 to 3 millimeters thick and transfer it to a deep bowl.

Then pour the right amount of soy sauce, a tablespoon of vegetable oil into a deep plate, put sugar and orange zest. Mix these ingredients thoroughly until the sugar grains are completely dissolved. With the resulting marinade, pour the chopped beef and leave the slices of fillet in this form for 30 - 40 minutes.

Step 2: prepare vegetables and herbs.


While the meat is pickled, we prepare other products that will be needed to prepare the dish. Peel the onion, garlic and ginger root.
We wash vegetables under cold running water along with herbs. Then we dry them with paper kitchen towels, and from the cilantro or basil we shake off the excess liquid.
After that, put them in turn on a cutting board and chop. We cut onions in half rings, rings or cubes. It is desirable that the thickness of the cut does not exceed 5 millimeters. Finely chop the ginger, garlic and herbs.
We spread the slices into separate plates and put salt on the kitchen table with two types of pepper: black and chili.

Step 3: fry the meat.


After the meat is pickled, squeeze it from the excess marinade with your hands and transfer to a clean bowl.
Then we put the pan on medium heat and pour two tablespoons of vegetable oil into it. In 2 - 3 minutes dip slices of pickled beef in well-heated oil and fry them on all sides over high heat, stirring intensively with a kitchen spatula.
We give this process no more 3 to 4 minutes. Then we take the meat out of the pan and put it back into the bowl with the marinade.

Step 4: bring the dish to full readiness.


We do not remove the pan from the stove! Put the chopped onion in it, reduce the temperature of the stove to medium heat and fry the vegetable for a couple of minutes until golden.
Next, add garlic with ginger and chili to the onion. We cook them together for another two minutes, stirring occasionally.
After the required time has passed, put the meat in the pan together with the marinade and chopped herbs. If desired, add a little salt and black pepper. Reduce the heat to a small level and extinguish all the components of the dish 3 to 4 minutes.
Then turn off the stove, insist the meat under the lid 2 - 3 minutes, lay it on plates and serve to the table.

Step 5: serve beef in Thai.


Thai beef is served hot as a main course. This dish can be served separately - without any additions or with a side dish: boiled rice, mashed potatoes, fresh vegetable salad, pasta or other pasta. This dish resembles the famous Thai beef, only without noodles and a rich set of vegetables. Thinly sliced ​​meat after pickling becomes soft and due to this, during frying, it reaches full readiness in a matter of minutes. Then the beef is soaked in vegetable juice and smell, which significantly improves the taste and aroma of the dish. Enjoy it!
Enjoy your meal!

Recipe Tips:

- In the same way you can cook veal.

- In the marinade you can add spices such as allspice, white pepper, marjoram, nutmeg, thyme or coriander.

- Instead of the usual frying pan, you can use wok.