Tuesday, September 16, 2014

Thai Beef & Peppers Recipe

My husband and I love trying all different types of food. Mediterranean, Thai, Chinese, Hawaiian, etc. You name it, we love it. I never used to be that way, but my tastes have definitely expanded. A couple of weeks ago, we were watching the Food Network (it's commonly on in our house since both of us love to cook, especially me), and we watched Ree Drummond, "The Pioneer Woman," make an incredible Thai dish in her "Around the World" segment! I decided to give it a try and have adapted it a little, mostly because the last time I made it, it was toooo spicy! And that's coming from someone who loves spice! So, here's my version of Thai Beef & Peppers!



1 pkg pad Thai noodles
2/3 cup soy sauce
3 tbsp cooking sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp ginger
1/4 tsp red chili oil
2 cloves garlic, minced
1 lime, halved
1 lb flank steak
2 tbsp vegetable oil
1 yellow onion, sliced thinly
1 green bell pepper (or other colors, I used yellow, red, and green), sliced thinly
1/2 tbsp sliced jalapeno
basil for garnish
cilantro for garnish


1. Cook the noodles in pot of boiling hot water.
2. Mix soy sauce, cooking sherry, cornstarch, brown sugar, ginger, chili oil, garlic, and juice of half life in small bowl.
3. Slice flank steak very thinly (about 1/2 inch sections).

4. Pour third of above marinade into bowl with sliced beef and toss to coat. Reserve the rest of the marinade for later.
5. Heat 1 tbsp of oil in large skillet over medium to high heat. When thoroughly heated, cook onions for 1 minute. Add the bell peppers and jalapenos and cook for 1 minute until peppers are slightly browned. Remove the vegetables and place on plate aside.

6. Add 1 tbsp of additional oil into skillet that was used for vegetables. Add the meat mixture, allowing it to cook for 45 seconds. Then, turn the slices of steak and allow to cook for another 30 seconds. Add the vegetables back to skillet and reduce the heat to low. Pour the rest of the marinade into the mixture and stir. After allowing to simmer for 4-6 minutes, the sauce should thicken. If not, add an additional tbsp of cornstarch. When it has reached the consistency desired, turn off heat.
7. Drain the noodles and add to stir fry. Stir in hot water if needed to thin sauce.
8. Top with basil and cilantro and add the juice of lime to top.
9. Enjoy!

Adapted from: http://www.foodnetwork.com/recipes/ree-drummond/thai-beef-with-peppers.html

Hope you love it as much as we do!

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Much Love!

Much Love!