Thai beef dishes. Secrets of cooking meat in Thai

06.02.2022 Plumbing work

Thai cuisine on your table! Cook Thai meat with bell pepper for your family, very tasty!

Thai cuisine is becoming more and more popular and famous. The main secret of a fragrant meat dish prepared according to the recipe of this cuisine is considered to be the perfect combination of five tastes - spicy, sweet, bitter, salty and sour.

beef pulp 450 g
milk 180 ml
sweet pepper (red, yellow) 250 g
onion 300 g
cabbage leaves 60 g
carrot 100 g
tomato (meaty cream) 200 g
vegetable oil 40 g
soy sauce 40 g
salt, spices to taste

Rinse the beef, remove excess water and cut into thin sticks six centimeters long. Putting it in a deep bowl, pour in soy sauce, ½ tablespoon of oil, sprinkle with salt, mix and leave to marinate for 10 minutes.

Rinse all vegetables, except cabbage leaves and cut into strips a centimeter thick.

Pour the oil into the pan, fry the meat over high heat until a crust appears and pour in the milk. Reduce heat and simmer beef until all milk has completely evaporated.

Then add onions, carrots, fry for two minutes. Then add tomatoes, spices and salt if necessary.

Cover with a lid, simmer, stirring not very often so that the meat does not burn and the vegetables do not break, for ten minutes over low heat.

It is customary to serve a Thai dish on the table on cabbage leaves in an ideal combination with rice, canned vegetables and spicy sauces.

Recipe 2, step by step: Thai meat with vegetables

How to cook Thai meat? Here you will find the answer!

Beef - 450 gr;
Bulgarian pepper - ½ yellow, ½ red;
Onion - ½;
Carrots - ½ or 1 small;
Tomato - ½ pcs;
Garlic - 2 cloves;
Soy sauce;
Ground red pepper - ½ teaspoon;
Ginger - 1 teaspoon;
Starch - 1 teaspoon
Sesame - for an amateur!
Salt, pepper - whatever!

beef cut into strips

add 1 tablespoon of soy sauce to the meat and leave to marinate for 30 minutes. At this time, cut vegetables

cut carrots into slices

red, yellow pepper and onion cut into strips

add red ground pepper, ground ginger to marinated meat. Mix well, pour oil into a frying pan and fry over medium heat for 20 minutes

cut the garlic into slices and add to the meat, fry for 3 minutes. Add onions and simmer for 5 minutes, add carrots and simmer for another 5 minutes, mix well and add pepper and 2 tablespoons of soy sauce. Mix well and simmer for another 5 minutes Salt to taste

in 50 ml. water, add 1 tsp of starch, mix well and add to the meat. Cut the tomato into slices, add everything to the pan, mix well and simmer for 3 minutes.

Recipe 3: meat with Thai bell pepper

pork (neck or back) - 400 gr;
chili peppers or jalapeno peppers - 0.5-1 pcs (to taste);
ginger root - 5 cm (or 1 tablespoon grated);
large carrots - 1 pc;
large onion - 1 pc;
sweet bell pepper - 1 pc;
soy sauce - 2 tbsp. spoons;
salt - to taste (taking into account the salinity of the sauce);
vegetable oil - 3 tbsp. spoons;
green onions (feather) - a few pieces;
lemon - 2 slices or 0.5 pcs. small lime;
ground cinnamon - 0.5 tsp;
black freshly ground pepper - 1 teaspoon;
ground chili pepper - to taste;
curry seasoning - 1 teaspoon or 0.5 teaspoon curry paste;
boiled rice, fresh vegetables - for serving.

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 sent to the pan along with the marinade. The recipe uses the first option, if you decide to cook differently, then consider what side dish the meat will be served with and cook it in advance. Let's start by cutting the meat - cut the pork into thin slices, then strips.

Transfer to a bowl, grate a large piece of fresh ginger root. In grated ginger, there will be a tablespoon with a low slide.

Squeeze the juice of a lemon or lime on the meat. Mix so that ginger and lemon get on each meat piece.

Season the meat with spices: freshly ground black pepper, chili, curry seasoning and, if desired, add a little ground cinnamon.

Salt to taste, add soy sauce. You can take two types of soy sauce - salty and sweetish, the taste of fried pork will be more saturated.

Finely chop fresh chili or jalapeno. Instead of fresh pepper, you can coarsely crush a dried chili pod or add pepper flakes. Cover the dishes with meat, leave to marinate for an hour or longer.

Before you start frying, prepare the vegetables: chop sweet peppers and onions into thin long strips.

Grate carrots for Korean carrots or cut into very thin long strips.

Heat the oil in a frying pan, fry the pieces of meat over high heat, stirring constantly.

At the same time, in another pan, fry the onion and carrots until half cooked. Fire is stronger than average.

Add a straw of sweet pepper to the onions and carrots, add some salt to the vegetables to taste. Reduce the heat, bring the pepper to half-cooked.

We cut the green onion feathers into large strips, add to the vegetables and simmer for another one or two minutes.

The meat was fried in a few minutes, a ruddy crust appeared on top, it became soft inside. At this stage, you can mix vegetables and meat or leave in different pans.

Serve Thai meat with vegetables immediately after cooking, all components of this dish should be very hot.

Recipe 4: Thai Pork with Curry

pork meat - 500 gr;
sweet pepper - 3 pcs;
milk - 150 ml;
spicy curry - 1 tsp;
soy sauce - 70 - 100 ml;
salt - to taste;
sunflower oil for frying - 100 ml

Cut the meat into thin strips.

My sweet pepper, remove the stalk with seeds, cut it as you like, but I cut it into strips.

Pour sunflower oil into the pan and wait until it heats up, and put our meat into it. Lightly fry, then stew in its own juice.

As the liquid evaporates, pour milk and put on slow gas. Simmer until milk evaporates. Such small flakes form, but at the end of cooking they will not be visible.

After laying the pepper to the meat and simmer.

When the pepper is stewed and soft, we throw curry, soy sauce and salt. We also simmer for some time, about 5-7 minutes, although a little more is possible, it all depends on how soon the soy sauce evaporates.

The meat is spicy, has an interesting taste and pepper is the perfect addition. But the main thing is that the meat is not dry and not hard, but soft, although slightly elastic.

Recipe 5: Thai meat with vegetables and garlic

According to the recipe, Thai meat can be prepared from both pork and beef. I cooked Thai pork - pork goulash with sweet bell peppers. All ingredients are available in ordinary stores, it is prepared simply and quickly.

Pork - 600 gr;
Bulgarian pepper - 1 pc;
Onion - 2 pcs;
Carrots - 1pc;
Garlic - a lot, about ½ of a head of garlic;
Greens - who loves what and how much, I used green onions;
Starch - 3-4 teaspoons;
Tomato paste - 2-3 tablespoons;
Vegetable oil for frying;
Salt, pepper to taste.

Rinse the pork tenderloin under running water. Cut the meat into thin strips.

Pour vegetable oil into a frying pan and heat it over high heat. Put the chopped meat into the hot oil.

Fry the meat from all sides until almost cooked. While the meat is cooking, we will chop the vegetables.

We cut vegetables.

We chop the garlic and herbs - I have green onions in the recipe and in the photo.

We prepare a mixture of starch and water - pour one glass of cold water into a bowl and add starch there. Stir well until smooth.

To the fried meat we throw onions with carrots. Fry the meat and vegetables over medium heat for about 5 minutes, stirring constantly so that the onion does not burn.

Now add bell pepper. Fry everything together for about 5 minutes over medium heat.

Add tomato paste and stir. We do not add or reduce the fire - we simmer everything together over medium heat for a couple of minutes. Don't forget to stir.

Reduce the heat to a minimum and pour the starch solution into the pan while stirring constantly. Mix quickly but gently.

Add greens with garlic, salt, pepper. Stir, taste and wait until everything boils. As soon as our goulash or Thai meat boils, turn off the heat and cover with a lid. Now let everything together infuse for about 15 minutes, but for now you can have time to boil spaghetti or pasta.

Thai meat is ready, we call everyone to the table. Bon Appetit!

Recipe 6: Spicy Thai Meat with Bell Peppers

Very tasty meat!

pork 400 g
Bulgarian pepper 1 pc.
greens to taste
soy sauce 3 tbsp
milk 30 g
curry to taste
salt and pepper to taste

I suggest you try a dish from Thailand. This is a very tasty dish. but before we start cooking, let's find out the list of ingredients. And here it is: pork, curry, bell pepper, milk, salt and pepper. As you can see, the ingredients are very simple and I think every refrigerator has them. Well, now that we have learned about what we will need, let's learn a little about the Thai forge, and then we will start cooking. Rice is very popular in Thai cuisine. Noodles are also popular in Thai cuisine. Another feature of this cuisine is the abundance of seafood. And this cuisine is distinguished by the use of a huge amount of spices and seasonings. Chefs combine various seasonings and spices, and very often the combinations are unthinkable. Another important feature is the abundance of fruits. Well, now I propose to start cooking. Wash the pork and cut into pieces.

Bulgarian pepper, washed, de-seeded and cut into strips. I took red pepper, but you can also yellow or orange. And to make the dish brighter, take a mixture of peppers. Pepper fry separately in vegetable oil.

Pork fry in vegetable oil, and then stew in its own juice. Don't forget to salt, pepper and add curry. And of course, add soy sauce. Well, those who love herbs can add these: parsley, basil, or a mixture of herbs.

Then add milk and simmer until the milk boils away completely. Take milk with a low fat content. When the milk boils, add the roasted bell pepper to the pork and fry for another two minutes.

Then put on a dish. And you can serve. This dish is served with a side dish. Now I will talk about side dishes. Here are the garnish options: rice, rice with vegetables, noodles, vegetables. Vegetables can be anything. Here are a few options: pumpkin, eggplant, bell pepper, Chinese pear, potato, corn, cucumber, purple cabbage, turnip, beetroot, dragon (dragon eye), carrot, zucchini, and also greens. Greens in Thailand for every taste. In addition to vegetables, this meat can also be served with sauce. Basically, it is served with Thai sauce. Bon Appetit!

Recipe 7: Thai White Meat Chicken (Step by Step)

This dish takes an hour to prepare. Exotic and delicious!

chicken breast pieces 700 g
soy sauce 3 tbsp
onion 1 pc.
starch 1 tbsp
carrot 1 pc.
black pepper to taste
sweet pepper 2 pcs.
salt to taste
garlic cloves 2-3 pcs.
vegetable oil for frying
dry wine 100 ml
water 100 ml
honey 2 tbsp

Cut chicken breasts into pieces.

Place in a bowl and pour over the soy sauce. Mix.

Add dry wine and honey. Cover and marinate for 20 minutes.

Wash and clean vegetables.

And cut into thin strips. Mince the garlic.

Heat the oil in a deep frying pan and fry the chicken meat. Then put the fried meat on a plate. In the oil (in which the chicken was fried), put the vegetables and fry with stirring for 3-4 minutes.

Mix starch with soy sauce (you can add a little water), in which chicken meat was marinated.

Fried chicken breast pieces

Put in vegetables, sprinkle with garlic, salt to taste. Pepper and mix.

Then pour in the diluted starch in a thin stream, and with constant stirring, bring the sauce to a thickening.

Serve hot! Bon Appetit!

Step by step recipe

Ingredients	Quantity
beef pulp -	450 g
milk -	180 ml
sweet pepper (red, yellow) -	250 g
onion -	300 g
cabbage leaves -	60 g
carrot -	100 g
tomato (meaty cream) -	200 g
vegetable oil -	40 g
soy sauce -	40 g
salt, spices -	taste
Cooking time: 40 minutes	Calories per 100 grams: 148 kcal

With the use of rice as the main component of any dish, there is a need to supplement the side dish with meat products and vegetables, which bring much more nutrients to the body and improve the entire food process.

The process of cooking meat can be divided into several stages. To prepare a delicious and fragrant Thai dish, you need:

It is customary to serve a Thai dish on the table on cabbage leaves in an ideal combination with rice, canned vegetables and spicy sauces.

Thai meat with rice

In Thailand, poultry meat is the most common, so when preparing a Thai dish, you should choose this particular type of meat product. Chicken meat harmonizes wonderfully with various varieties of rice, which is an integral part of the culinary masterpieces of this country. Even the word "eat" literally translates from Thai as "eat rice".

To create a fragrant dish you will need:

chicken breast - 450 g;
rice - 150 g;
soy sauce - 60 g;
olive oil - 30 g;
sweet pepper (different colors) - 300 g;
dill - 30 g;
garlic - 10 g;
salt, spices to taste;
saffron - 2 g.

It will take one hour to cook, and the nutritional value of a meat dish will be 140 kcal.

Grind garlic with a garlic press and mix with soy sauce to create a meat marinade. Cut the chicken breast into long thick strips of about five centimeters. Pour the marinade into the meat, leave the chicken to soak for twenty minutes.

It is better to choose pepper of all colors - red, green, yellow, cut into large strips and pour into the meat. The whole mass of vegetables and chicken should be fried until tender in olive oil, sprinkled with salt and selected spices over high heat in a deep frying pan.

At the same time, in parallel with the preparation of meat, it is required to boil rice - 1/3 of rice separately with saffron, 2/3 just in salted water. Mix half of white rice with very finely chopped dill.

Serving the dish to the table, you can mix three types of the resulting rice or lay it in layers with a fragrant meat side dish - this will be a culinary masterpiece of Thai cuisine.

How to cook thai beef with pineapple

The principle of cooking any Thai dish has one interesting feature - culinary masterpieces, even professional chefs, are prepared "by eye". The combination of all ingredients depends only on taste preferences - you can add more sweet vegetables, fruits or hot peppers in combination with an acidic product when cooking meat. To create a wonderful, fragrant Thai beef with juicy and tasty pineapple, you will need:

beef (pulp) - 0.5 kg;
canned pineapple - 300 g;
onion - 100 g;
sweet pepper - 200 g;
hot chili pepper - 1 pc.;
carrots - 100 g;
roasted nuts (cashews) - 120 g;
soy sauce - 60 ml;
vegetable oil - 20 g;
Worcestershire sauce - 2-3 g;
spices, salt - 7 g each;
rice vinegar - 15 g.

The meat will be cooked for forty-five minutes, but the calorie content of one hundred grams of the dish is a little high - 220 kcal.

Cut all vegetables into large strips, and hot pepper into thin rings. Well heated oil in a high frying pan, add onion in turn to it, frying until transparent, then carrots, sweet and hot peppers. After frying the vegetables for two minutes over high heat, pour in two types of sauces, rice vinegar and simmer for a couple more minutes.

After all the vegetables, pour half the juice from canned pineapples, add salt, spices to taste, as well as the pineapples themselves, previously cut into cubes of one and a half centimeters.

While the stewing process is taking place, it is required to cut the meat into thick strips, long pieces, and then put it in the pan with the vegetables. Simmer for twenty minutes, add cashews and, if all the liquid has boiled away, add more pineapple juice or soy sauce to taste. In ten minutes the dish will be ready.

It is better to serve with a side dish of rice seasoned to taste with herbs, saffron or curry.

Thai chicken meat with vegetables

By adding a variety of vegetables when cooking poultry meat, the taste of the dish changes, the aroma is emphasized, the juiciness and nutritional value increase. When cutting products, it should be noted that in Thailand since ancient times it has been customary to eat with your hands, so meat and vegetables are cut into strips. Only in the 19th century did they begin to use cutlery in the country, while the fork is used exclusively for putting food on a spoon or plate. To create a fragrant Thai chicken with vegetables, you will need:

chicken (fillet) - 0.4 kg;
tomato paste - 20 g;
water - 100 ml;
tomato - 350 g;
soy sauce - 40 g;
onion - 100 g;
hot sauce - 5 g;
bell pepper (all colors) - 300 g;
tarragon to taste;
garlic - 10 g;
ground ginger - 5 g;
olive oil - 20 g;
salt - 5 g;
dill - 20 g.

A dish of this cuisine will be prepared for forty minutes, and the energy value of one hundred grams of meat with vegetables will be 85 kcal.

The cooking process begins with cutting the fillet into thick strips and thinner vegetables. Then the meat is fried until a crust appears, laid out in a separate container.

Tomatoes, peppers, onions are laid out in a deep bowl, sprinkled with ginger, chopped garlic, mixed. Then everything is sent to a frying pan, where they should be quickly fried over high heat in oil for five minutes.

Having laid the vegetables in a separate container, tomato paste diluted in water is poured into the same pan. The quenching process must be continued until the liquid is reduced by half.

Then pour in hot and soy sauce, add salt and put the previously fried vegetables, meat and finely chopped dill back into the pan. Simmer everything slowly for five minutes and you can serve.

Thai food pairs amazingly with rice and canned foods.

When creating a real Thai dish, the main secret is that portions should be small, but contain a lot of useful vitamins and minerals. This can be achieved by using a completely different set of vegetables and fruits that make up the composition. To cook meat, you should choose the right taste that all family members or guests will like:

The addition of chili pepper, curry, hot pepper will make the meat spicy;
A sweet dish can be prepared with pineapple, sugar cane;
Lime, lemon will give the meat a sour taste.

Also, experienced chefs often use simple tricks when preparing a Thai dish:

They do not leave the stove, since the correct method of cooking is due to the process of frying over high heat in a deep dish;
The choice of meat should be stopped on a young and fresh product, and not frozen;
Salt gently and remember that soy sauce, which is present in most recipes, gives meat and vegetables a salty taste.

By experimenting with vegetables and sauces, adding various favorite spices, you can find and develop the optimal option for cooking meat in Thai style, which will appeal to all relatives and friends.

Calories: Not specified
Cooking time: Not specified

Today we are cooking Thai meat with vegetables according to a simple recipe with a photo. In Thai cuisine, as in any cuisine of Asian countries, a lot of spices, mostly spicy, are used in the preparation of meat and vegetable dishes. Chili peppers of all varieties and types, ginger, ready-made sambal paste - these are just some of the ingredients that must be added to the marinade or season the meat pieces during frying, stewing. The second feature is the speed of preparation. If the meat was 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 Thai recipes have been "Europeanized" to suit the availability of spices and the taste of tourists not accustomed to spicy food. Therefore, it will not be difficult to repeat them. To cook meat with 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 hot meat snacks.

Ingredients:
- pork (neck or back) - 400 gr;
- chilli peppers or jalapeno peppers - 0.5-1 pcs (to taste);
- ginger root - 5 cm (or 1 tablespoon grated);
- large carrots - 1 pc;
- large onion - 1 pc;
- sweet bell pepper - 1 pc;
- soy sauce - 2 tbsp. spoons;
- salt - to taste (taking into account the salinity of the sauce);
- vegetable oil - 3 tbsp. spoons;
- green onions (feather) - a few pieces;
- lemon - 2 slices or 0.5 pcs. small lime;
- ground cinnamon - 0.5 tsp;
- freshly ground black pepper - 1 teaspoon;
- ground chili pepper - to taste;
- curry seasoning - 1 teaspoon or 0.5 teaspoon of curry paste;
- boiled rice, fresh vegetables - for serving.

How to cook with a photo 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 sent to the 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 cook it in advance. Let's start by cutting the meat - cut the pork into thin slices, then strips.