Recently, there has been a trend towards the development of Thai cuisine in the passions of Europeans. The main features of the cuisine are spiciness, abundant use of seafood or chicken and cooking on an open large fire. Here is a step by step Thai meat recipe. Thai meat is a widespread national dish. It will have a spicy taste familiar to Thais and will not take much of your time.

Thai meat (recipe with photo)

For cooking we need:

• pork, chicken or veal - 700 g;
• corn starch - 2 tablespoons.

How to cook Thai meat:

Wash the fillets thoroughly and pat dry.

Cut the meat into small strips.

Bread our fillet pieces in starch.

Heat up a frying pan with oil.

Fry on both sides until a crust acceptable to us appears.

This recipe is the easiest and fastest and will take you no more than 45 minutes. Vegetables or rice are perfect as a side dish.

Thai Beef: Recipe

Ingredients:

• beef - 700 g;
• Bulgarian pepper - 1 pc.;
• milk - 300 g;
• soy sauce - 1/3 cup;
• salt - to taste;
• curry.

Cooking method:

Cut the meat into small cubes.

Pour vegetable oil into a preheated pan and place the beef.

Add finely chopped bell pepper.

Add curry and soy sauce and simmer for another 7 minutes.

Thai meat recipe with rice

Ingredients:

• beef fillet - 700 g;
• Bulgarian pepper - 3 pcs.;
• garlic - 4 pcs.;
• soy sauce - 1/3 cup;
• rice (in bags) - 3 pcs.;
• Dill;
• saffron - 1 teaspoon.

Cooking method:

To prepare the marinade, mix soy sauce and pressed garlic.

Cut the meat into small strips and marinate for 30 minutes.

In a cauldron, fry it on both sides.

Boil rice in water with the addition of saffron.

Finely chop the dill and also add to the rice.

Put the finished dish and rice on a plate.

For decoration, cut a multi-colored bell pepper and put it separately on the side on a plate.

Thai meat recipe with vegetables (photo)

Ingredients:

• beef fillet - 300 g;
• Bulgarian pepper (red or yellow) - 1 pc.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• zucchini - 1 pc.;
• garlic - 1 pc.;
• sugar - 1 teaspoon;
• vegetable oil - 3 tablespoons;
• salt to taste;
• ground black pepper to taste;
• soy sauce - 3 tablespoons.

Cooking method:

Coarsely cut the washed meat into cubes.

Finely chop the onion and carrot.

Zucchini and bell pepper cut into cubes.

Finely chop the head of garlic.

Heat a frying pan with vegetable oil and place the meat in it.

Sprinkle it with sugar.

When the juice boils, add onions and carrots.

After 5 minutes, add bell pepper, zucchini and garlic.

Add vegetable oil.

Five minutes before cooking, pour in soy sauce, salt and pepper to taste.

Simmer for 10 minutes.

Serve with a side dish of rice.

Description

Thai meat is a classic Asian dish that can be easily made at home. The highlight is the combination of anise (it is responsible for the amazing aroma), sweet bell pepper (helps balance the taste) and hot pepper (gives piquancy and spiciness). The classic version uses beef, but at home it can be replaced with chicken or pork. Keep in mind that the cooking time in this case will be somewhat less. For the convenience of slicing meat, you can pre-freeze it slightly. As a result, cutting into thin pieces will be easier than ever.
We have prepared a step-by-step photo recipe for you, according to which you can easily and simply cook Thai meat with anise, fresh pepper and tomato, soy sauce and other spices at home.
It is advisable (but not essential) to use a wok for cooking, which has been specially designed for cooking Asian dishes. But even in an ordinary frying pan, you can make soft and juicy beef with spices and vegetables, cooked according to a popular Asian recipe.

You can serve Thai meat cooked at home with noodles, rice, vegetable salads, pasta or other side dishes to taste. You can also simply serve with your favorite sauce, such as teriyaki, garlic or light cream. The meat does not need additives, so it can also be used as an independent dish, because it is very tasty, satisfying and spicy.
We wish you good luck in your culinary experiments at home!

Ingredients

Thai meat - cooking recipe

According to a step-by-step photo recipe, you need to start cooking the dish with the preparation of meat. Beef should be washed, dried with paper towels, and then cut into thin pieces. Next, send a frying pan (ideally a wok) to the stove with a small amount of vegetable oil and wait for it to glow. Then put the prepared pieces of meat and fry them until golden brown.

Onions are peeled, washed and dried. Then it is cut into thin half rings. You can cut into pieces, in this case it does not matter. Put the chopped red onion into the pan with the meat.

Then spices and salt are added. Be sure to send hot peppers to the pan (just a whole pod, no need to cut), as well as anise stars. At this stage, the meat absorbs the aromas and taste of spices.

At this time, wash and dry the cabbage. It must be cut into large pieces. Next, wash the tomatoes, cut out the seal remaining from the stem, and cut the vegetable into large pieces. Bulgarian pepper is washed, dried, freed from seeds and stalk and coarsely chopped. All prepared ingredients must be put in a pan with meat. Fry the ingredients for about two to three minutes. Vegetables should remain bright and slightly crunchy so that later the serving of the dish is spectacular. Next, a little soy sauce is added to the pan. Toss all ingredients to evenly distribute liquid dressing.

That's all, Thai meat, which we cooked at home according to the proposed recipe with step-by-step photos, is ready. It remains to serve the dish on the table, adding a side dish, for example, boiled rice and herbs. Try the dish, you will definitely like it for its rich taste, aroma and piquancy. Bon Appetit!

Thai meat is a favorite in our latitudes, already a 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, it was always brought to us with white cabbage leaves, green broccoli inflorescences, 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 of hot chili sauce, 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 lemon juice to the marinade, then the meat turns out sour.

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 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 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 peppers, 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 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 fresh ginger root. 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, a ruddy crust appeared on top, it 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. For a side dish, we cook rice or, or something else of your choice. Bon Appetit!




Author Elena Litvinenko (Sangina)

The Thai meat recipe will allow even a novice hostess to cook a surprisingly delicious exotic dish. It turns out spicy, piquant, fragrant, so it is perfect for an everyday family dinner, and for a festive table.

The main feature of this treat is the extraordinary softness and tenderness of the meat.

Chicken is the most commonly used meat in Thai cuisine. It allows you to make the dish even on a budget. It is best to take chicken fillet (300 g) for such a treat. In addition to it, you will need ingredients: 1 pc. carrots, onions, fresh cucumbers, bell peppers, 50 g each of soy sauce and ketchup, chili peppers, 1 tbsp. l. 5% vinegar and granulated sugar, salt, butter, flour for rolling meat.

1. All vegetables must be peeled and cut into large pieces (except chili). For example, carrots can be chopped into circles, pepper - into cubes. It is important to use all kinds of curly graters in this recipe. Especially if the dish is planned to be served at the festive table.
2. It is very important to remove all the wet inside from the tomatoes when slicing. Hot pepper is crushed as much as possible.
3. Chicken fillet is cut into medium slices.
4. Soy sauce, ketchup, sugar are mixed for dressing.
5. Chicken fillet is salted, placed in a frying pan with heated vegetable oil and sequentially fried first on one side, then on the other side until a delicious crust. At the same time, the meat is not mixed, but only gently turned over.
6. The chicken is transferred to a separate plate, and in the remaining oil, chopped garlic and red pepper are first fried, and then the rest of the vegetables are sent to them.
7. After 5 minutes, the meat returns to the pan and the pre-prepared sauce is poured. It remains to cook the dish for about 7-10 minutes, gently stirring.

There is a trick that allows you to make the appearance of the dish especially appetizing and as if “glossy” (like in a restaurant). For this, 1 tsp. potato starch is mixed in 50 ml. cold water. The resulting liquid is poured to the meat with vegetables a couple of minutes before readiness.

Beef with vegetables, cucumbers and sweet and sour sauce

This version of the Thai dish is prepared with green beans (300 g). It is easiest to use it frozen. In addition, you need to stock up on a rather rare sesame oil (20 ml.). But this ingredient today can often be found in large supermarkets. In addition to these components, you will also need to use the following: 700 g of beef tenderloin, 2 pcs. red onion and colorful bell pepper, 30 ml. apple or rice vinegar, 100 g starch, 120 ml. soy sauce, granulated garlic, pepper mixture, salt.

1. The meat is cleaned of films and cut into oblong slices.
2. To make the beef soft and spicy, you must first rub it with salt and pepper, and then soak for 40-50 minutes in a marinade made from soy sauce, a pinch of granulated garlic and vinegar.
3. The finished meat is rolled in potato starch and fried in sunflower oil until golden brown. All chopped vegetables (including defrosted green beans) and marinade are added to the beef, after which the mixture is cooked for another 5-7 minutes.
4. It remains to add sesame oil to the pan and after a couple of minutes the dish can be removed from the heat.

It is most convenient to fry both meat and vegetables in a special wok pan.

But, if such dishes were not at hand, the usual one will do.

Thai meat with rice

If you want to make the dish under discussion more satisfying, you should add white rice (150 g) to it. In this case, the treat will not need to come up with a separate side dish. You need to take: 650 g of beef tenderloin, 3 bell peppers of different bright colors, 3-4 cloves of garlic, a pinch of saffron, salt, 130 ml. soy sauce without additives, dried dill. The following details how to cook Thai meat with rice.

1. The meat, cut into long slices, is marinated for about half an hour in a mixture of chopped (can be replaced with granulated) garlic and mild soy sauce.
2. After the specified time, the beef is fried in hot oil and again poured with marinade.
3. Chopped peppers, salt and dill are added to the meat.
4. Rice is boiled in salted water with saffron until half cooked, after which it is sent to beef with a small amount of broth. Together, the ingredients are stewed for another 15 minutes.

The dish is served to the table with assorted pickled vegetables.

pork recipe

Thai pork is best cooked with lots of fresh tomatoes (4 large tomatoes) and finely grated ginger (1 tsp). You will also need to take: 1 onion, 400 g of pork, 4-5 garlic cloves, 2 tbsp. ketchup without additives, 1 tsp any thick hot sauce, 150 ml. soy sauce, salt, a pinch of sugar.

Cooking steps step by step:

1. Beef, cut into long strips, is fried on all sides to a delicious crust and put on a separate plate.
2. In the remaining oil, cook onions and tomatoes until soft. Ginger is added last.
3. After a couple of minutes, you can return the meat to the pan, as well as add all the indicated sauces and ketchup, diluted in 1 tbsp. water with a pinch of sugar.
4. All ingredients are salted and stewed together for no longer than 15 minutes.

Before serving, you can sprinkle the finished dish with finely chopped herbs.

With pineapple

With pineapples, you can cook both pork and chicken (500 g). It is also allowed to use both fresh and canned exotic fruit (400 g). Still need to take: 1 onion, 2 pcs. red bell pepper and carrots, miniature chili pepper, 100 g roasted cashew nuts, 150 ml. soy sauce, 1 tsp. curry, 30 ml. rice vinegar and Worcestershire sauce.

1. All vegetables are finely chopped (including chili peppers) and fried over high heat in vegetable oil.
2. Sauces and rice vinegar are poured into onions, peppers and carrots. The ingredients are stewed for a couple of minutes over low heat.
3. It remains to put pineapple and small pieces of meat in the pan. If canned fruit is used, the remaining juice is also poured into the container.
4. The dish is stewed until the meat is ready. With chicken, 15-20 minutes is enough, with pork, the time can increase to 35-40 minutes. At the very end, curry is sent to the pan.

Ready-made Thai meat goes well with boiled rice, broccoli and green beans cooked with garlic. Before serving, the dish is sprinkled with chopped nuts.

Thai spicy veal

If you want to try a truly spicy exotic dish, you should study the Thai spicy veal recipe. It uses pickled cucumbers (2 pcs.) And other components: 750 g of boneless meat, 3 tbsp. corn starch, garlic to taste, 50 ml. soy sauce, 1 tbsp. mustard, red ground pepper, 1 tsp. salt and sugar, 1 cm grated ginger root.

1. The meat is cut into very tiny strips, sprinkled with starch and fried on all sides in hot oil.
2. Sugar, salt, chopped garlic, mustard, pepper and soy sauce are added to the veal.
3. The meat is cooked in the resulting spicy sauce for another 10 minutes.
4. Before serving, ginger and thin slices of pickled cucumbers are added to the dish.

The best side dish for spicy meat is buckwheat or rice noodles.

Cooking option with coconut milk

In coconut milk (250 ml.) It is best to cook beef (500 g). In this case, the meat really turns out to be as tender and juicy as possible. In addition to these components, you must also use: 2 limes, 2 tsp. sugar, 50 g of peanut butter, 1 pc. onions, sweet peppers and carrots, a pinch of coriander and curry, salt.

1. Juice from 2 limes is squeezed into a mixing container. Curry, coriander, sugar are added to it. In this marinade, thinly sliced ​​beef is left for 15 minutes.
2. The meat is fried over high heat for 3-5 minutes.
3. Coconut milk is poured into the pan with the beef and brought to a boil. After that, the meat languishes in the liquid for a couple of minutes.
4. It remains to add peanut butter and chopped vegetables to the container. All ingredients are stewed together for 15-17 minutes. The finished dish is salted to taste.

In addition to tender soft meat, a very unusual spicy gravy is in the pan, which will complement rice, boiled potatoes or buckwheat noodles well.