16:22, 23 Jul 2024, author: Ermakova M.

Thai style meat

Name: Thai style meat
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: Beef tenderloin - 350 g; Onion - 2 pcs.; Garlic - 3 cloves; Carrot - 1 pc.; Cabbage - 40 g; Bell pepper - 1 pc.; Tomato - 1 pc.; Sesame oil - 3 tbsp.; Sunflower oil - 2 tbsp.; Oyster sauce - 1 tsp.; Chili sauce - 1 tsp.; Soy sauce - 3 tbsp.; Starch - 0.5 tsp.; Sesame - 1 tsp.; Sugar - 1 tsp.; Dry ginger - 1 tsp.; Paprika pieces - 1 tsp.; Cilantro - a few sprigs

Thai meat is a dish that is loved in our latitudes and is already very well known.

Photo source: https://ru.123rf.com/profile_fabrikacrimea

And the more popular it becomes, the more local additives and absurdities it acquires, such as dill, pickles and the like. My version is also not a fountain of authenticity, but it is as close to the real recipe as possible.

The main thing for this dish is quality meat, preferably tenderloin, 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, they always brought it to us with cabbage leaves, green broccoli florets, young baby corn cobs (sometimes), sweet and hot peppers. Today I have a winter version. I apologize for the Korean carrots, I just didn’t have any regular carrots at home 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 ginger will do too.

This dish is spicy, even flaming. The only thing that is acceptable is to reduce the spiciness by reducing the amount of hot pepper. And starch... You shouldn't confuse Thai meat with Chinese meat, that's where starch is always added, but in order not to deviate from "local traditions", I decided to use it minimally, just lightly sprinkling the beef. Starch can and should be omitted, but it gives the finished dish a shine so well

Thai style meat

Кухня: Thai, ужин, калории: 324, время приготовления: 00:40

Ингредиенты

Beef tenderloin - 350 g

Onion - 2 pcs.

Garlic - 3 cloves

Carrot - 1 pc.

Cabbage - 40 g

Bell pepper - 1 pc.

Tomato - 1 pc.

Sesame oil - 3 tbsp.

Sunflower oil - 2 tbsp.

Oyster sauce - 1 tsp.

Chili sauce - 1 tsp.

Soy sauce - 3 tbsp.

Starch - 0.5 tsp.

Sesame - 1 tsp.

Sugar - 1 tsp.

Dry ginger - 1 tsp.

Paprika pieces - 1 tsp.

Cilantro - a few sprigs

Рецепт

1. Cut the beef into narrow thin pieces, like strips.

2. 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 some extra salt to the meat. Here I lightly sprinkled the meat with starch, less than a teaspoon, succumbed, so to speak, to the general craze. You can add lemon juice to the marinade, then the meat will be sour.

3. Meanwhile, prepare all the vegetables. Cut the onion into feathers, garlic into plates, sweet pepper into long slices, tomato into slices, hot pepper into thin rings, cabbage into squares. Since the frying will happen quickly, everything should be at hand.

4. Heat the mixture of sesame and vegetable oils well. Remove the meat from the marinade and quickly fry until the liquid has evaporated. Add hot pepper.

5. Then add onion and garlic. Stir constantly, fry over medium heat until the onion fluffs up, one minute.

6. Sprinkle with dry ginger. Fresh ginger is added along with onion and garlic.

7. Add pepper and cabbage. Fry for another one or two minutes, the pepper should remain crispy.

8. And lastly, add tomato and carrot. If the carrot is fresh, add it earlier - along with the pepper. Stir a couple of times and remove from heat.

9. Put the Thai meat on a plate, sprinkle with sesame seeds and fresh cilantro.

10. Serve with rice or noodles.

11. It is very tasty and spicy, words cannot describe it. Help yourself!