Step 1: prepare and marinate the meat.

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


Then pour the required amount of soy sauce, a tablespoon of vegetable oil into a deep plate, add sugar and orange zest. Mix these ingredients thoroughly until the sugar grains are completely dissolved. Pour the resulting marinade over the chopped beef and leave the fillet pieces as is. for 30 – 40 minutes.

Step 2: prepare vegetables and herbs.

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

Step 3: fry the meat.

After the meat has been marinated, squeeze it out of excess marinade with your hands and transfer it to a clean bowl.
Then put a frying pan on medium heat and pour two tablespoons of vegetable oil into it. After 2 – 3 minutes Place pieces of marinated beef into well-heated oil and fry them on all sides over high heat, stirring vigorously with a kitchen spatula.
We devote no more to this process 3 – 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 don’t remove the pan from the stove! Place the chopped onion in it, reduce the stove temperature to medium heat and fry the vegetable for a couple of minutes until golden brown.
Next, add garlic, ginger and chili pepper to the onion. Cook them together for another two minutes, stirring occasionally.
After the required time has passed, put the meat in the frying pan along with the marinade and chopped herbs. If desired, add a little salt and ground black pepper. Reduce the heat to low and simmer all ingredients of the dish 3 – 4 minutes.
Then turn off the stove, let the meat sit under the lid 2 – 3 minutes, put it on plates and serve it to the table.

Step 5: Serve the beef Thai style.

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

You can cook veal in the same way.

You can add spices to the marinade such as allspice, white pepper, marjoram, nutmeg, thyme or coriander.

Instead of a regular frying pan, you can use a wok.

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!

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

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	Calorie content 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 tasty and aromatic Thai dish you need:

Thai cuisine is usually served on cabbage leaves in an ideal combination with rice, canned vegetables and spicy sauces.

Thai meat with rice

In Thailand, poultry meat is most widespread, so when preparing a Thai dish, you should choose this type of meat product. Chicken 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 flavorful 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 the meat dish will be 140 kcal.

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

It is better to choose peppers of all colors - red, green, yellow, cut into large strips and add to the meat. The entire 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 cooking the meat, you need to boil the rice - 1/3 of the rice separately along with saffron, 2/3 simply in salted water. Mix half of the white rice with very finely chopped dill.

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

How to cook Thai beef with pineapples

The principle of preparing any Thai dish has one interesting feature - culinary masterpieces, even by professional chefs, are prepared “by eye”. The combination of all ingredients depends only on taste preference - you can add more sweet vegetables, fruits or hot peppers in combination with a sour product when cooking meat. To create wonderful, flavorful 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 take forty-five minutes to cook, but the calorie content of one hundred grams of the dish is a little high - 220 kcal.

Cut all the vegetables into large strips and the hot pepper into thin rings. Heat the oil well in a high frying pan, add the onions one by one, frying until transparent, then the 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 another couple of minutes.

Then pour half the juice from canned pineapples into all the vegetables, add salt, spices to taste, as well as the pineapples themselves, pre-cut into one and a half centimeter cubes.

While the stewing process is taking place, you need to cut the meat into thick strips, long pieces, and then place 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 best served with a side dish of rice, seasoned to taste with herbs, saffron or curry.

Thai chicken with vegetables

By adding a variety of vegetables when preparing poultry meat, the taste of the dish changes, the aroma is emphasized, and the juiciness and nutritional value increases. When slicing food, you should take into account 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 the country begin to use cutlery, with the fork used exclusively for putting food on a spoon or plate. To create aromatic 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 take forty minutes to prepare, 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 vegetables into thinner strips. Then the meat is fried until a crust appears and placed in a separate container.

Place tomatoes, peppers, onions in a deep bowl, sprinkle with ginger and chopped garlic, and mix. Then everything is sent to a frying pan, where they should be quickly fried over high heat in oil for five minutes.

After placing the vegetables in a separate container, add tomato paste diluted in water into the same frying pan. The simmering process must be continued until the liquid has reduced by half.

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

This Thai dish goes amazingly well with rice and canned food.

When creating a real Thai dish, the main secret is that the 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 included in the composition. To prepare meat, you should choose the right taste that will appeal to all family members or guests:

1. Adding chili pepper, curry, hot pepper will make the meat spicy;
2. The sweet dish can be prepared using pineapple, sugar cane;
3. Lime and lemon will give the meat a sour taste.

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

1. Do not leave the stove, since the correct cooking method is determined by the process of frying over high heat in a deep bowl;
2. The choice of meat should be a young and fresh product, not frozen;
3. Salt carefully and do not forget that soy sauce, 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 best option for cooking meat in Thai, which will appeal to all your family and friends.

Thai cuisine is characterized by a combination of different, and sometimes opposing, tastes and aromas. The meat, after the marinating process, acquires a bright spicy taste. This dish will certainly diversify the usual menu and decorate any festive dinner. Beef can be served separately, or complemented with various side dishes. Let's look at some interesting recipes.

Thai beef - step by step recipe

Let's start with the most classic recipe, which is used by many chefs. The spicy meat goes well with noodles, rice and even mashed potatoes. Be sure to prepare this dish to surprise your family and guests.

Ingredients:

• 400 g tenderloin;
• 100 ml meat-based broth;
• 1 teaspoon lime juice;
• 3 tbsp. spoons of soy sauce;
• a piece of chili;
• 2 cloves of garlic;
• 1 teaspoon sesame seed oil;
• a couple of green onions;
• cilantro;
• 2 tbsp. spoons of vegetable oil;
• 2 teaspoons sesame seeds;
• ground black pepper.

Cooking method:

How to prepare Thai beef with rice?

This dish does not require any additions in the form of a side dish, since the recipe already includes cereal. Ideal for dinner and meeting guests. Everything is prepared extremely simply and quickly.

Ingredients:

• 700 g tenderloin;
• 3 bell peppers of different colors;
• 4 cloves of garlic;
• 1/3 tbsp. soy sauce;
• 20 g rice;
• dill;
• ground pepper;
• 1 teaspoon of saffron.

Cooking method:

Thai beef recipe with vegetables

Another option for a dish that does not require an additional side dish. Beef cooked with vegetables and sauce turns out very juicy and satisfying. Cooking time is approximately 1 hour. The amount of ingredients is designed for 2-3 servings.

Ingredients:

• 400 g tenderloin;
• 5 multi-colored sweet peppers;
• Chile;
• a couple of onions;
• 5 cloves of garlic;
• ginger root (3.5 cm);
• 6 tbsp. spoons of soy sauce;
• 2 teaspoons starch;
• 3 tbsp. spoons of sesame oil;
• bunch of basil;
• cilantro;
• green onions;
• pepper.

Cooking method:

Thai meat recipe “coconut delight”

Quite an unusual dish. But believe me, meat cooked in coconut milk turns out very tender and delicious, just lick your fingers. Prepare it not only for your everyday menu, but also serve it for a holiday.

Ingredients:

• 0.5 kg tenderloin;
• 2 tbsp. spoons of curry paste;
• 2 tbsp. spoons of peanut butter;
• 2 limes;
• 1 teaspoon granulated sugar;
• 4 tbsp. spoons of coriander;
• 250 ml coconut milk;
• 100 g onion;
• 100 g carrots;
• 100 g bell pepper;
• 3.5 tbsp. spoons of vegetable oil.

Cooking method:

Recipe for Thai beef with noodles and vegetables

You can cook meat with noodles, which immediately kills two birds with one stone, since you don’t need to think about the side dish. You can prepare the dish for a romantic date, for a regular dinner, and even for a holiday. We are sure that its taste will surprise everyone. The amount of ingredients is for 4 servings.

Ingredients:

• 2 tbsp. spoons of dry sherry;
• 2 tbsp. spoons of chopped coriander;
• 2 tbsp. spoons of soy sauce;
• 2 cloves of garlic;
• 2.5 cm ginger root;
• 0.5 teaspoons of dry chili;
• 0.5 kg tenderloin;
• 350 g noodles;
• 1 tbsp. a spoonful of sesame oil;
• 125 g green peas;
• green onions;
• 2 teaspoons corn flour;
• lemon.

Cooking method:

All the meat dishes discussed above are very tasty and piquant. Prepare them for your family to add variety to your diet.

When served correctly, Thai meat will decorate any holiday table. All these recipes can be used for other types of meat, for example, veal or chicken.

Thai dishes are increasingly appearing in Russian cuisine.

A distinctive feature of almost all dishes is the method of preparation.

Thais fry vegetables, meat and seafood over high heat in a deep frying pan.

This increases the speed of cooking and preserves all the beneficial properties of the products.

Thai meat - general cooking principles

Mostly chicken and veal or beef are used for cooking. But it is also permissible to experiment with pork, turkey and other types of meat.

It’s not even a matter of what kind of meat the dish will be prepared from, but the method of processing and cutting it. The meat is washed, cut into long thin strips, the pieces are similar to those we cut to make beef stroganoff. The prepared meat is placed in hot oil in a wok.

Of course, you rarely see a wok frying pan in the kitchen of our compatriots, but in essence it is the same saucepan or cauldron, in other words, a thick-walled frying pan in which the ingredients do not burn.

Additional ingredients include spices: ground pepper, chili. In addition, ground ginger, soy sauce, garlic, curry and other products are often added to the dish.

Thai meat can be prepared as a main dish, then boiled fluffy white or brown rice, rice noodles, assorted vegetables, and corn will be an excellent side dish.

You can also cook the meat immediately with vegetables: sweet peppers, carrots, onions, cucumbers, etc., making a complete lunch.

Recipe 1: Thai Chicken

700-800 grams of chicken fillet;

50 grams of corn starch;

50 ml soy sauce;

3 cloves of garlic;

Two pickled cucumbers;

A small root of ginger;

A teaspoon of sugar;

1. Wash the meat thoroughly, place on a paper towel, and dry.

2. Cut the prepared fillet into very thin long strips.

3. Place the meat in a large bowl, sprinkle with starch and mix well.

4. Heat a deep frying pan, pour in oil, and heat it up.

5. Place the meat in a frying pan, fry, stirring constantly, for 5-6 minutes until an appetizing golden brown color.

6. Add chopped garlic, grated ginger, salt, sugar, soy sauce. Fry for another 2-3 minutes.

7. Add thinly sliced ​​cucumber and simmer, stirring, for another 3 minutes.

8. Remove the frying pan from the heat, place the meat on a plate, and serve with a side dish.

Recipe 2: Thai Spicy Veal with Corn

500 grams of veal tenderloin;

Five small ears of corn (no more than 8 cm in length);

30 ml soy sauce;

30 ml oyster sauce;

Five cloves of garlic;

Salt, red pepper;

20 grams of tomato paste;

10-15 green onions;

Two tablespoons of sesame seeds;

10 grams of sugar;

50 ml vegetable oil.

1. Cut the washed and dried veal into thin strips of equal thickness.

2. Cut peeled sweet peppers and carrots into the same strips.

3. Peel the onion and cut into half rings.

4. Cut the corn cobs lengthwise into two parts.

5. Rinse the green onions and chop them 3-4 centimeters long.

6. Cut the peeled garlic into slices.

7. Pour vegetable oil into the frying pan and heat it.

8. Place the veal, fry, stirring, over high heat for 8-10 minutes.

9. Add onions, carrots and garlic, mix, fry for another 2-3 minutes.

10. Add corn cobs, bell peppers to the meat and vegetables, add sesame seeds and sugar, mix and cook for another 2 minutes.

11. As the last ingredients, add tomato paste and green onions to the meat, pour in oyster and soy sauce, pepper and salt to taste.

12. Simmer, stirring, for a couple more minutes, remove the pan from the heat.

Recipe 3: Thai Meat: Beef in Coconut Milk

500 grams of beef tenderloin;

10 grams of sugar;

40 grams of curry paste;

50 grams of peanut butter;

30 grams of ground coriander;

250 ml coconut milk;

Onions, carrots, sweet peppers;

1. Squeeze the lime into a deep container, add sugar and curry paste. Mix thoroughly.

2. Cut the beef into long thin strips and place in the lime marinade for 10 minutes.

3. Heat the oil in a frying pan, add the marinated beef, fry, stirring, for 3-5 minutes over high heat.

4. Pour in coconut milk, bring to a boil, simmer for 3 minutes.

5. Add peanut butter, place the vegetable mixture in the dish, all vegetables should be cut into thin strips. Simmer for another 5 minutes.

6. Salt the finished meat to taste, sprinkle with coriander, stir, remove from heat.

Recipe 4: Thai meat with vegetables

400 grams of chicken meat (fillet);

Four fleshy, not very large tomatoes;

A teaspoon of any hot sauce;

Four cloves of garlic;

A teaspoon of ground ginger (not powder);

A tablespoon of tomato paste;

Dill and tarragon greens.

1. Salt the chicken meat cut into long strips and fry in hot oil for 3-5 minutes. Place on a plate and set aside for a while.

2. Peel all the vegetables and cut them into large strips, put them in a deep bowl.

3. Add ground ginger and chopped garlic to the vegetables, mix.

4. Place the vegetables in the frying pan where the meat was fried, quickly fry everything over high heat for 5-6 minutes.

5. Using a slotted spoon, remove all the vegetables to drain excess oil into a container.

6. Pour tomato paste diluted in a glass of water into the frying pan, add sugar. Simmer until the liquid has evaporated by half.

7. Add soy and hot sauce to the tomato paste, salt to taste.

8. Place fried vegetables, chicken meat, and chopped herbs into the sauce.

9. Simmer all the ingredients for 3-5 minutes, serve the Thai meat with vegetables on the table.

Recipe 5: Thai meat with rice

750 grams of beef tenderloin;

One sweet pepper each of different colors (green, yellow and red);

A third of a glass of soy sauce;

Three cloves of garlic;

Three packages of rice in bags;

A teaspoon of saffron;

1. Mix soy sauce with chopped garlic, add meat cut into long pieces into the mixture.

2. Transfer the meat, soaked in the marinade for 30 minutes, into hot oil and fry until golden.

3. Wash the pepper, peel it and cut it into large strips, add it to the meat, and add chopped herbs here.

4. Stir and fry for 10 minutes until the meat and vegetables are cooked.

5. Boil one bag of rice in a small saucepan, adding saffron, cook the other two in another saucepan.

6. Mix three types of rice: yellow from saffron, rice from the second bag, mixing it with finely chopped dill, and with white cereal without any additions.

7. Add Thai meat to the rice.

Recipe 6: Thai beef

A kilogram of beef pulp;

100 ml soy sauce;

60 ml vegetable oil;

1. Cut the washed meat into cubes.

2. Heat oil in a frying pan, add beef, fry over high heat, stirring, for 15 minutes.

3. Reduce heat, simmer for another 5 minutes, then pour in milk. Let all the liquid boil completely.

4. Add diced pepper, salt, curry.

5. If you want it spicy, add chopped chili or ground red pepper.

6. Pour in soy sauce.

7. Simmer for another 5-7 minutes.

Recipe 7: Thai meat with pineapples

350 grams of canned pineapples;

Onion (white variety);

Two sweet peppers;

Small chili pepper;

150 grams of roasted cashews;

100 ml soy sauce;

A tablespoon of rice vinegar;

A teaspoon of Worcestershire sauce;

20 grams of curry, salt.

1. Wash the chili, peel it, cut it into thin rings.

2. Cut the peeled carrots into cubes, do the same with the sweet pepper.

3. Peel the onion and cut into small cubes.

4. Pour vegetable oil into the wok and heat it over high heat.

5. Without turning down the heat, add the prepared vegetables and fry for 2 minutes.

6. Pour in soy sauce, rice vinegar, Worcestershire sauce, simmer for about 2 minutes.

7. Place canned pineapples cut into cubes, pour in pineapple juice, salt and pepper to taste, mix.

8. Wash the meat, dry it and cut it into long strips, add it to the pineapple and vegetables.

9. Simmer for 15-20 minutes until the meat is cooked.

10. Add curry, cashews, if all the liquid has boiled away, add a little more soy sauce.

11. Simmer for about 15 more minutes, serve with brown rice.

The meat for preparing the dish must be young and fresh; a frozen product will not work.

Since the meat cooks quickly, it is better not to leave the stove while cooking.

When cooking, you need to constantly stir the dish so that the meat and other ingredients are fried on all sides at the same time and do not burn.

Be careful with salt, as almost all recipes use soy sauce, which gives the food a salty taste.