Home Vegetables Thai meat: step by step recipe with photos. Thai Beef Meat: Recipe Then you can move on to slicing vegetables

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Thai meat: step by step recipe with photos. Thai Beef Meat: Recipe Then you can move on to slicing vegetables

The peculiarity of Thai cuisine is that it uses a lot of hot spices - garlic, ginger, chili, etc. Dishes are cooked very quickly over high heat, mainly in a wok, which allows you to save the maximum amount of useful substances contained in products.

To cook Thai pork, we need the products on the list.

Cook rice noodles according to package instructions. Rinse with cold water.

Pork cut into thin sticks, quickly fry in 2 tbsp. vegetable oil over high heat until golden brown. Transfer the pork to a deep plate.

Wash vegetables, dry, cut into strips. Fry quickly for 1-1.5 minutes in a small amount of vegetable oil.

Peel and chop the garlic and 1 cm of ginger root. Cut green onions into strips.

Add to the vegetables in the pan, stir, cook for 1 minute. Add rice noodles. Mix.

Pour in salty and sweet soy sauce, chili sauce, pepper to taste. Salt can be added if needed and desired.

Thai pork is ready to eat. Serve immediately!

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 fragrant dish meat 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
Bell 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.

On the table, a dish of Thai cuisine is usually served on cabbage leaves in perfect combination with rice, canned vegetables and hot 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 to marinated meat ground pepper, ground ginger. 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

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, in the preparation of meat and vegetable dishes lots of spices are used spicy taste. 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. Usually as a side dish meat dishes fresh rice offered rice noodles or vegetables in a variety of combinations.

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 onion(pen) - 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 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.

Transfer to a bowl, grate a large piece of root fresh ginger. 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, appeared on top golden brown 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. Fry lightly, then simmer 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, interesting taste and pepper goes as the perfect complement. 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.

We wash 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.

Prepare a mixture of starch and water - one glass cold water pour 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.

Adding tomato paste and mix. 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 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!

Traditional Thai cuisine is a mixture of hot and sweet flavors with fragrant spices. If you have been looking for new recipes for a long time, we suggest you try Thai beef meat, which is impossible to refuse. Cooking secrets - in the article.

Thai meat: recipe, ingredients

The main feature of dishes from Thailand is the addition of fragrant ingredients. At the same time, it does not matter at all what kind of products you add: ginger, citrus zest, coriander - choose any to your taste. Thai meat, whose recipe varies based on personal preferences, is no exception.

In the proposed version of the dish, you can safely replace any products, but first we recommend trying original recipe Thai meat. You will need the following components:

beef tenderloin - 400–500 g;
sweet pepper - 5 pcs.;
hot peppers chili - 1 pc.;
ginger root - 1 pc. (3–5 cm);
onion (preferably red) - 2 pcs. medium size;
green onions - 1 bunch;
garlic - 5 cloves;
vegetable oil - a few tablespoons;
soy sauce - 6–7 tbsp. l.;
starch - 2 tsp;
cilantro and basil - 1 bunch each (or any other greens);
salt, pepper - to taste.

Be sure to pay attention to the freshness of the products used: the use of stale ingredients is unacceptable for Thai cuisine. Also, purchase rice or rice noodles for meat in advance and prepare this side dish.

Add pineapple if desired. It will be prepared in the same way as sweet peppers.

How to cook Thai beef meat

It is most convenient to fry the ingredients in a wok. If there is no such dish, use a saucepan or a deep frying pan with thick walls.

Read detailed instructions how to cook Thai meat, and try to repeat:

Take care of the meat. Wash it thoroughly and dry it. Remove films, if any.
Cut the beef into random pieces. prettier dish looks if the cut meat and vegetables do not differ significantly in shape.
Put the tenderloin in a deep plate and pour the marinade from 2-3 tbsp. l. oils, 2 tbsp. l. soy sauce, salt and black pepper.
While the meat is marinating, prepare the vegetables. Remove seeds from peppers and cut into strips or cubes. Do the same with chili. Cut garlic and ginger into small strips, onion - into half rings of medium thickness or feathers. Chop up the greens.
For frying meat, prepare a solution: mix 100 ml of water with 4 tbsp. l. soy sauce and starch, stir.
Once you're done, put the wok on to heat up. Heat a couple of drops of oil in it. Place the pieces of meat in a hot dish and fry until a light brown crust appears.
Add garlic, ginger root and onion. Fry everything together for a few minutes until the spicy foods begin to release their flavors.
Then send sweet peppers to fry for 2-3 minutes. Don't overdo it. It should stay crisp.
While stirring the meat, start pouring in the prepared solution. Simmer food until the sauce begins to thicken.
As soon as you notice that the dish is ready, turn off the heat, add chopped greens. In this form, leave the products to stand for a couple of minutes so that all the flavors mix. At this time, prepare the side dish.

Serve Thai-style meat in portions, decorating noodles or rice with it. Be sure: you will repeat this dish more than once. Add the recipe to your culinary piggy bank and surprise your friends with it.

Thai meat - loved in our latitudes, is already very famous dish. And the more it becomes popular, the more it becomes overgrown with small-town additives and absurdities, in the form of dill, pickles and the like. My version is also not a fountain of authenticity, but as close as possible to the real recipe.

The main thing for this dish is high-quality meat, better tenderloin, without fail - garlic, onion, ginger, soy sauce, hot pepper (without it, this is not Thai meat) and seasonal vegetables.

When we ordered this meat in a Thai restaurant, they always brought it to us with sheets white cabbage, green broccoli florets, young baby corn cobs (sometimes), sweet and hot peppers. Today I have a winter version. I apologize for Korean-style carrots, it’s just that at the time of preparation there were no ordinary carrots in the house, but you can omit it altogether and not add it. If it is possible to buy fresh ginger, then it is better to take it, but ground ginger will also work.

The dish is spicy, even flaming. The only thing that is permissible is to reduce the severity of the heat by reducing the amount of hot pepper. More starch... Don't confuse Thai meat with Chinese meat, this is where starch is always added, but in order not to deviate from "local traditions", I decided to use it minimally, only lightly sprinkling beef. 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, then the list can be checked above.

Cut the beef into narrow thin pieces, such as straws.

Pour the meat with soy sauce, add a spoonful of sesame oil, sugar, a teaspoon hot sauce chili, mix with your hands and leave to marinate for 30 minutes. If the soy sauce is not very salty, add salt to the meat. Here I lightly sprinkled the meat with starch, less than a teaspoon, succumbed, so to speak, to general insanity :)) You can add to the marinade lemon juice, then the meat is obtained with sourness.

Meanwhile, prepare all 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 roasting will happen quickly, everything should be at hand.

Warm up the mixture of sesame and vegetable oils. Remove the meat from the marinade and quickly fry until the liquid has completely evaporated. Add hot pepper.

Then add onion and garlic. Stirring all the time, cook over medium heat until the onion fluffs up, about a minute.

Sprinkle with dry ginger. Fresh ginger is added along with onions and garlic.

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

And lastly, tomatoes and carrots are added. If the carrots are fresh, add them early - along with pepper. Stir a couple of times and remove from heat.

Put the meat in Thai style on a dish, sprinkle with sesame seeds and fresh cilantro.

Serve with rice or noodles.

It is very tasty and spicy, beyond words. Help yourself!

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 pepper, 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 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.