Recipes Using Asian Chili Paste Beef
Beef with Cerise Chili Paste – This Beefiness and Reddish Chili Paste is from my friend Katie Chin's new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.
This Beef and Ruddy Chili Paste is from my friend Katie Mentum's new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.
A few months ago, I met Katie in person for lunch and nosotros had a wonderful time chatting about recipes, food, cooking, and our life stories.
I dearest Katie; she is fun, bubbly, and cheery.
PWhen she sent me the preview copy of her cookbook, I immediately fell in love with this Beef with Scarlet Chili Paste recipe.
In Everyday Thai Cooking, Katie shares her recipe secrets forth with tips, tools, and time-saving techniques that enable you to hands bring delectable bootleg Thai dishes to your table!
Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than than 100 simple Thai recipes that include:
- Crunchy Siam Bound Rolls
- Chicken Satay with Spicy Peanut Sauce
- Sour Spicy Shrimp Soup (Tom Yum Goong)
- Pad Thai
- Crispy Mango Chicken
- Shaking Beef
- Fragrant Kokosnoot Fish in Banana Leaves
- Sugariness and Tangy Thai Noodles (Mee Krob)
- Sweet, Ripe Mango with Gluey Rice
Let Katie evidence you why Thai cuisine is the favorite food of and then many people equally she walks y'all through the surprisingly easy steps needed to create a spectacular Thai repast!
Most the Writer
Katie Mentum (TheSweetAndSourChronicles.com) was born and raised in Minneapolis by her award-winning restaurateur female parent, Leeann Chin.
She is the co-author of Everyday Chinese Cooking and author of 300 All-time Rice Cooker Recipes. She was co-host with her mother, Leeann, of the 2003 national PBS cooking serial Double Happiness.
Katie has made numerous appearances on The Today Testify and has appeared in specials on The Nutrient Network and Fine Living.
She has been featured in Glamour, Family Circle, Cooking Light, Bon Appétit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple and The Los Angeles Times.
Katie recently served as a invitee guess on Food Network's Iron Chef America and appeared on Cooking Aqueduct'due south Nutrient(ography) program last summer.
She is also the Culinary Ambassador to Urban center of Promise and its Super Foods initiative, which resulted in her advent at the 2013 White Business firm Easter Egg Roll.
When non testing out her new recipes on family unit and friends, she divides her time every bit a private chef and culinary consultant in Los Angeles, CA.
How Many Calories per Serving?
This recipe is only 548 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Go tricks for quick & easy meals!
Prep Time 20 minutes
Cook Fourth dimension 12 minutes
Total Fourth dimension 32 minutes
Ingredients
- 10 oz. (330 g) beefiness tenderloin or summit sirloin, sliced diagonally across the grain in ¼ in (half dozen mm) slices
- ½ teaspoon all-purpose corn starch
- ¼ teaspoon white pepper
- three tablespoons high-rut cooking oil, divided
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- 1 small shallot, finely sliced
- ane fresh hot red or light-green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
- 1 red bell pepper, thinly sliced
- i tablespoon freshly squeezed lime juice
- 1 tablespoon fish sauce, nam pla
- 1 tablespoon Roasted Ruby Chili Paste or shop-bought nam pla, optional
- 2 kaffir lime leaves, cut into thin strips, optional
- 2 teaspoons palm or chocolate-brown sugar
- ¾ cup (15 m) fresh Thai or Italian basil leaves
Roasted Red Chili Paste (Nam Prik Pao) Recipe
- 4 tablespoons cooking oil, divided
- 6 garlic cloves, minced
- six tablespoons finely chopped shallots
- 1 tablespoon ground red pepper, cayenne
- 4 teaspoons fermented shrimp paste
- 2 tablespoons fish sauce, nam pla
- three tablespoons palm or brown sugar
- one tablespoon freshly squeezed lime juice
- 1 teaspoon tamarind concentrate
- one tablespoon water
Instructions
- Toss the beef with the all-purpose cornstarch, pepper, i teaspoon oil, and soy sauce. Encompass for ten minutes at room temperature.
- Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it'due south brown, nigh three minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
- Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about ane minute. Add the red pepper and stir-fry for 1 minute. Add together the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm carbohydrate; stir-fry for 1–2 minutes or until the beef is cooked through. Add together the basil leaves and stir-fry for about xxx seconds or until wilted. Dish out and serve immediately with jasmine rice.
Roasted Red Chili Paste (Nam Prik Pao) Recipe
- Heat the oil in a wok or skillet at medium high estrus. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
- Combine the ground cerise pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small nutrient processor. Pulse until a thick paste forms.
- Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.
Nutrition Information
Yield
2 Serving Size
2 people
Amount Per Serving Calories 548 Total Fat 81g Saturated Fat 16g Unsaturated Fat 0g Cholesterol 213mg Sodium 2810mg Carbohydrates 45g Fiber 4g Sugar 30g Poly peptide 38g
Source: https://rasamalaysia.com/beef-with-red-chili-paste/
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