Thai Beef Stir-Fry
Total TimePrep: 20 min. Cook: 20 min.
This is a great recipe. I always follow a recipe the first time or very close. I agree it needs a little more heat and the addition of fish sauce would be good. its good just as it is though.
I made this to freeze before having my baby so that we'd have a few easy meals once we got home from the hospital. I omitted the mushrooms as I don't really like them. I also didn't add the cauliflower as my husband hates it. Instead of spaghetti, I used Chinese Longevity noodles and it was so, so good! I'm planning to make it again while family is in town following Thanksgiving.
Yup makes a lot! Cut all veggies, meat and sauce in half and it was plenty for 3 of us. Also added Thai fish sauce to the sauce and cilantro at the end. Also use rice noodles or pad Thai noodles instead of spaghetti. Needs more peanut butter and roasted peanuts to make it very authentic! A little more hot sauce or chili flakes for heat.....
Really good entry level Thai at home, my first time trying
The prep is time-consuming, but the results are delicious. Even my husband, who is not a huge fan of Asian food, loved this. I served it over crisp chow mein noodles for him and me, but my daughter opted to cook herself some spaghetti for her serving. I used an 8-oz. package of sliced fresh mushrooms, and omitted the chopped peanuts, otherwise followed the recipe exactly. This makes a lot, so we'll be having it for a few days.
Everyone loved this! Will be making again.
Another good meal - I didn't have the ground ginger - so I added 1/8 tsp of allspice and I used chicken broth instead of beef broth, the taste was great. I enjoy cooking again - continuing to look for something new.
My family loved this dish, and I'm working with some picky eaters! I changed the dish, omitting the beef and substituting chicken (so instead of beef both, I used chicken broth too). It turned out delicious and will keep this recipe at the top of my stack!
My kids love this dish!!