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Thai rice with spicy beef sauce

Thai rice with spicy beef sauce


I wash the rice in a lot of cold water, to leave the starch and I lightly heat it with 1 tablespoon of olive oil and 2 tablespoons of butter and 1 very finely chopped onion and 2 cloves of garlic, just as finely chopped. Then after it comes out translucent, add twice its amount: water and some spices: I added saffron, salt and a pinch of pepper. I do NOT mix at all so as not to break it after it boils, but I leave it for ~ 15 min. to boil lightly and to suck all the water and to come out fluffy and very creamy, but at the same time it doesn't stick very well.

Beef separately, I cut it into very small and thin slices (~ 2 cm square and 0.5 mm thick) and marinated it before (about a few hours I had time) with various spices (I love spices !!!: one powder each: 4-colored pepper, paprika, curry, nutmeg, allspice, bay leaf, oregano, marjoram, rosemary, salt, olive oil and 2-3 tablespoons of white wine, just about anything I can get my hands on from my spice box :)))) I put it in a casserole to marinate in the fridge together with a chopped onion and a few cloves of garlic. It has some beef flavors after marinating fainting!

After a few hours, put the beef mixture in the pan to harden. Stir continuously and cover, add 1 large glass of water in which you diluted 2-3 tablespoons of tomato sauce or broth and soy sauce. Let the sauce simmer until the beef is done. A maximum of 5 minutes before turning off the sauce, add 1 sliced ​​carrot and 1 red bell pepper. These vegetables are al-dente, so they do not boil and are super hard.

Serve at the end with rice. For those who want (that is my husband) I added after I put my portion separately, and a hot pepper finely chopped in the beef, comes out insane .. only I now avoid this period to eat spicy, although I like it)


If you are tired of the classic plain rice, then I am sure you will appreciate this Thai rice with curry sauce and coconut milk. You will be absolutely delighted by this explosion of flavors and colors, and the texture is absolutely divine!


Thai salad with duck and rice noodles

I love Thai food, the best ever for me, with its perfect balance between sweet, spicy, salty, sour. I don't cook too many recipes because, unfortunately, not all their essential ingredients can be found in our country. When Ania is older, I hope to make a trip (especially culinary) to this beautiful and wonderful country.

I am a carnivore but I especially love beef, duck, sheep and seafood. Unfortunately, duck and sheep are quite difficult to find in our area.

Thai salad with duck and rice noodles is normally made with duck breast. I grow its skin, season it with salt and pepper, put it on medium heat to sea in a hot pan without oil, with the skin down. I leave it for 4-5 minutes until it makes a golden crust, I turn it over, I leave it for another 2-3 minutes, I take it out and let it rest until I prepare the salad.

But, as I said, there are not many ducks flying around us or we are a bit short of hunters, so all we found were duck legs. Good ones when you really want to eat this salad. When I stumble upon a duck breast, I will return with pictures to the post.

-150 ml sweet chilli sauce (I used hot pepper jam made by my father)

I cut the skin of the duck legs a little and put them, seasoned with salt and pepper, in a hot pan to leave their fat, 1-2 minutes on high heat. I cut a red onion into scales, put it in a yena bowl, placed the thighs on top, poured the fat on top and put the bowl in the oven for 2 hours at 120 degrees C.

In the meantime I cut the vegetables: red onion and julienne cabbage, I put the carrot with all the peel on the grater, the radishes I cut into thin slices, I cut the green onion diagonally, I cut the cucumber in half length with all the peel cleaned with a teaspoon of seeds and cut it into slices.

From the sweet hot pepper sauce, soy and fish sauce, lime juice and chopped coriander I made a vinaigrette which I poured over the vegetable salad.

I left the rice noodles in hot water for 2 minutes, drained them, poured them hot over the vegetables and mixed them with the vinaigrette.

I closed the hazelnuts in a bag and chopped them with a rolling pin, then poured them over the Thai salad.

I'm not a fan of salads at all as a main course. This Thai salad, in addition to being very filling, also has a DE-MEN-YOU taste. I fell in love with her irretrievably!


What ingredients do we use for the stewed beef steak recipe?

  • -1.5 kg of beef of any kind (pulp, brine, apricot, breast, white broth, etc.)
  • -1 large onion
  • -1-2 carrots
  • -2 was dafin
  • -1 teaspoon grated pepper or just as much as 3 fingers
  • -400 g tomatoes in broth
  • -1 tablespoon with top of paprika
  • -1 large clove of garlic
  • -1 teaspoon with dried thyme tip
  • -2 teaspoons salt
  • -50 ml white wine
  • -50 ml oil

Chinese vegetables with beef & # 8211 Cantonese recipe

Explosion of colors and flavors, surprising combinations of ingredients and textures, this is how Chinese cuisine could be described in a few words. Among the styles that have gained popularity in the world, the Cantonese one, originally from Guangdong Province, is perhaps the best known and appreciated. It is characterized by a perfect balance of flavors, the spices being used in moderate quantities, so as not to cover the taste of the basic ingredients.

I present, in the following, one of my favorite recipes: stir-fry of vegetables with beef. As it is quite difficult to find many of the ingredients used in Chinese cuisine, we combined fresh vegetables (carrots, leeks and bell peppers) with frozen vegetables (mixture of yellow carrots, baby carrots, bean sprouts, peas, Chinese mushrooms). , green garlic and water chestnuts) and canned vegetables Chop Suey (mung bean sprouts, Mu-Err mushrooms, red and green peppers). As for the sauces, apart from the soy sauce and chilli sauce, I used an oyster sauce with onion (with subtle flavors of garlic and ginger) and a Cantonese black bean sauce. Packed, of course, with a Five Spices sauce, containing cinnamon, coriander, dates, basil and anise. Once you have all these wonders at hand, the preparation itself is a breeze :).

Ingredient:
& # 8211 beef broth 250 g
& # 8211 oyster sauce with 1 bag of onions (120 g)
& # 8211 black bean sauce 1 bag (120 g)
& # 8211 soy sauce 3 tbsp
& # 8211 leek 1 pc. (80 g)
& # 8211 bell peppers 1/2 pc. (90 g)
& # 8211 carrot 1 pc. (60 g)
& # 8211 Chinese vegetables for wok 1 bag (325 g)
& # 8211 sauce Five spices 1/2 teaspoon
& # 8211 chilli sauce & # 8211 a few drops
& # 8211 Chop Suey jar vegetables, drained 3 tbsp
& # 8211 peanut oil 2 tbsp

Peel and wash the carrot and leek (white part only). Cut them into sticks, using a grater. Cut in half the sliced ​​bell peppers. Also, the beef is cut into thin strips (to penetrate quickly).

Heat the wok (I used an electric wok, because it is bigger, stronger and heats up evenly). Add the peanut oil and, when hot, lightly brown the beef strips. After three to four minutes, add the carrots and leeks. Stir quickly and leave for another two minutes.

Put the bell pepper and mix. Add the frozen vegetables. Homogenize. Leave for three to four minutes, stirring occasionally.

Add the black bean sauce, the oyster sauce, the soy sauce, the Five spices sauce and the drops of chilli sauce (depending on the taste, without making the preparation too spicy). Stir quickly, leave for another two minutes and turn off / take off the wok. Beef should be penetrated, but vegetables should be crispy (not soaked too much).

Serve the dish hot, along with a simple boiled rice, with just a pinch of salt.



This Thai recipe contains Thai red sauce which is a combination of coconut milk, herbs, curry, slightly spicy red pasta much appreciated by lovers of Asian food. Long grain red rice is grown in Thailand and India and is as rich in magnesium, selenium and dietary fiber as black rice.


Wash the meat under a stream of cold water, wipe it with a kitchen towel and then cut it into cubes or thin strips. It is "massaged" with the ingredients for the marinade and then kept in the fridge until ready (preferably at least an hour). Cut the onion into juliennes, remove the white fiber from the peppers (for appearance) and cut into suitable pieces. Peeled carrots are cut into long thin slices, celery stalks (I cut it with a special shape) and chopped garlic or slices. Heat a wok, then the oil and heat the meat for about 3-4 minutes until it changes color. Set aside the meat and wash the vegetable pan. Heat in the following order: garlic, onion, carrot, celery and finally sliced ​​pepper and ginger. Add the meat, mustard seeds, fish sauce and finally the curry sauce. Stir to keep it from sticking until the sauce drops and binds. The rice is prepared separately. The cooking time varies, 25 minutes for white, 30-35 for black and 30 for red. For a better taste, you can use meat soup instead of water, but it will change the color of the rice and there will be no more contrast between colors. Put the white rice in 2 glasses of boiling water (the same glass with which the rice was measured), mix it twice and cover it with an aluminum foil that is tightly tightened on the edge. Put a lid on top and turn the heat to low. Leave for 15 minutes after the hour, turn off the heat, remove the lid and leave the foil for another 10 minutes when it is removed. I use this method to get out the "tooth" rice and boil it grain by grain. Boil the black rice in the same way, in 2 and 1/4 measures of water for 20 minutes with a lid and then leave it with the foil for another 10 minutes. Boil the red rice in water in the same way with a powder of saffron or cardamom. (I did not respect the cooking time for 40 minutes and 4 amounts of water as it was written on the package and I did well) While the rice is hot, fill some bowls that have been rinsed with cold water. Put rice in equal amounts of two fingers: red, fish, white and black on top.

When it cools completely, turn the bowl over on a plate with a sudden movement. Serve with beef. Whoever wants can add soy sauce Good appetite!


KimBap- Korean rice recipe

Beef in Asian recipes is great. Asian sauces give a totally different taste to the European style of veal preparation. Kim bap is a more complicated recipe than sushi, but it is extremely delicious. There will be a lot of ingredients in the rice roll in this recipe and you will need to prepare them before you start the rice roll. You may find the combinations strange, but you will see that you will be surprised. It can be served with any Asian sauces you want. Have fun!

About 6 servings

Total preparation time: an hour and a half

Ingredient:
1 packet of seaweed for sushi (clouds) or 6-10 pieces
2 cups rice for sushi
400 grams of small cucumbers
3 tablespoons rice vinegar
2 cups baby spinach
4 medium carrots
5 large beaten eggs
1 avocado
1 tablespoon sesame oil
1 tablespoon sesame seeds
olive oil

FOR BULGOGIAN STYLE LIFE:
450 grams of thinly sliced ​​beef
1/4 cup chopped green onions (green side only)
3 cloves minced garlic
2 tablespoons red wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
1/3 of a chopped kiwi

Method of preparation:

Prepare the bulgogi beef by marinating it in a bowl with chopped green onions, garlic, red wine, soy sauce, sesame oil, sesame seeds and kiwi. The meat will be tenderer from the kiwi. Let it marinate in the fridge for 2 hours, but no more! Let the rice cook in a saucepan while we work on the other ingredients and we will come back to it later.

Take the cucumbers and remove the seeds from it. Cut into long strips and soak in rice vinegar and sprinkle with salt on both sides. We will use the cucumber liquid to season the rice later. Wash the spinach and drain. Put it aside. Peel and slice the carrots. In a pan over medium or high heat add 2 tablespoons of oil and a pinch of salt until softened, but still a little crispy (for about 3-5 minutes). Remove the carrots and cook the marinated beef in the same pan.
In a non-stick pan, add 1 tablespoon of oil and cook the beaten eggs until ready. Remove from the pan and cut vertically into long strips. Finally, avocado. Cut it in the same way as the eggs and set it aside.

Pour the cucumber juice into the rice and season the rice with 1 tablespoon of sesame oil and salt to taste. When you have the ingredients ready, it's time to assemble. There are special bamboo mats that are made for rolling sushi and kimbap. I recommend you run with them. Place the seaweed on the mat and spread the rice evenly with a spoon.
Smooth the rice. Place all the ingredients on the rice: 2 layers of carrots and 1 the other ingredients. Turn the kimbap gradually and well, and then cut with a very sharp serrated knife into round and even pieces. Serve with any Asian sauces you want. Good appetite!


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Beef with spicy sauce

Beef chop recipe with spicy sauce, prepared with vegetables, broth, onions, pickles and mustard

Beef broth with horseradish

Beef broth recipe served with horseradish, carrots and natural potatoes

Beef blanchet with rice

Beef blanchet recipe with rice, prepared with onion, eggs, flour and vegetables


Beef with spicy sauce and french fries

Once a month, we are allowed to eat french fries. The sauce is with sour cream, the beef is roasted for 5 minutes, it is a quick and very tasty dish to make. It is a recipe from my grandmother's cookbook, from the time when she cooked with butter, although they also had oil on hand for years & # 821750. It tastes great. Also in butter are potatoes from another beef dish: Stewed beef with onions and potatoes.

Preparation time 20 minutes

Cooking time 20 minutes

Ingredients

  • 500 g beef
  • 1 lg butter
  • salt pepper
  • FOR THE SPICY SAUCE:
  • 1 small carrot
  • 2 medium onions
  • 1 parsley root
  • 6-8 medium fresh tomatoes or 1 tablespoon tomato paste
  • 1.5 lg butter
  • pepper, hot paprika, 1 bay leaf,
  • 100-150 g sour cream
  • 2 cups vegetable or meat soup (or water)
  • 4-5 potatoes (straw) for french fries

MEAT PREPARATION:
1. You will choose soft beef, wash it, clean it of tendons, beat it with a hammer, slice it and then cut 2 cm strips. Add salt and pepper on all sides.
2. In a clean pan, melt 1 tablespoon of butter and fry the meat for 3 minutes on one side and two on the other side, then add it to the low sauce.
It is eaten with french fries (sprinkled with dill or parsley) and a summer salad or pickles.
Liv (e) it!
Other similar recipes:
Stewed beef with onions and potatoes (click here for recipe)
or
Beef chop with vegetable and potato sauce


Beef in Teriyaki Sauce with Basmati Rice

Beef in Teriyaki Sauce with Basmati Rice, Asian recipe.

The series of Asian recipes prepared with the products Shan & # 8217shi continue this time with a Japanese recipe Beef in teriyaki sauce with basmati rice.
I have to tell you that the sauce Japan Teriyaki of the Shan & # 8217shi It has proven to be excellent compared to other similar sauces purchased commercially.
With a balanced taste and a creamy and glossy consistency, the teriyaki sauce made the meat strips fragile and get a special taste.
For those who have not yet discovered it, Japan Teriyaki is a classic sauce based on soy, sake or mirin, sugar or honey and refined with sesame seeds.
Next I prepared a garnish from Shan & # 8217shi basmati rice. As you know, basmati rice is an aromatic rice with a long grain and a fine consistency that makes it ideal for Asian dishes.
I really liked Shan’shi basmati rice because after boiling the beans kept their shape and the taste was fine and fragrant.
I recommend you to try the products Shan & # 8217shi, are quality products with which you can prepare delicious Asian recipes.

Beef in Teriyaki Sauce with Basmati Rice-Ingredients

200 g beef antricot
an envelope sauce Japan Teriyaki Shan & # 8217shi
a teaspoon of brown sugar
2 tablespoons Shan & # 8217shi soy sauce
2 tablespoons rice wine
1 tablespoon sunflower oil

Gasket
Sesame seeds
green onions
a tablespoon of oil
1/2 red capsicum pepper
(you can use multi-colored bell peppers for extra color)
2 tablespoons oil
Shan basmati rice & # 8217shi

Beef in Teriyaki Sauce with Basmati Rice-Preparation

We cut the beef tenderloin into thin strips.
In a glass bowl, prepare the sauce for marinating the meat: put the Japan Teriyaki sauce, the soy sauce, the sugar, the rice wine and mix well until all the ingredients are incorporated.
Put the meat strips, mix well so that they are covered with sauce, cover the bowl and leave to marinate for 24 hours.
Before preparing them, take the dish out of the fridge and let it return to room temperature.
Because the meat is cooked in a few minutes, we start with the basmati rice garnish.

Rice garnish-preparation

One part rice and two parts water are boiled in a pan.
When it has boiled, cover and simmer until it absorbs all the water without stirring.

Put the wok on the high flame, heat the oil and add the meat with a part of the sauce. Cook over high heat, stirring constantly for 4-5 minutes, adding the rest of the sauce.
Separately prepare the pepper garnish. Saute the pepper strips over high heat for 1 minute to cook halfway.
After we have prepared them all, we place them on the plate.
The loose rice with a fork is placed on a plate in the shape of a nest, we put the meat with teriyaki sauce on top, the pepper strips and we sprinkle with sesame seeds and green onion stalks.
Serve immediately !!