thai beef recipe

These tasty, melt-in-your-mouth-tender beef strips are sautéed in a creamy 5-ingredient peanut sauce!

Thai Peanut Beef

Flank

peanut butter

soy sauce

brown sugar

Sriracha hot sauce

peanuts (chopped, optional)

Whisk together all sauce ingredients excluding peanuts. Add water 1 tablespoon at a time until sauce is a smooth, pourable consistency.

Add oil to large pan or skillet and heat over medium high heat until hot. Add beef strips and cook 8-10 minutes, stirring throughout to ensure even cooking. 

When beef has browned around edges and cooked to desired doneness. Add 1/2 of the sauce to the pan. Stir and cook 1-2 minutes longer. Top with remaining sauce and chopped peanuts. Garnish with sliced green onions or cilantro if desired and serve.

This grilled Asian beef short ribs recipe (Thai-style) using flaken-cut ribs is a mouth-watering dish that will tantalize your taste buds all summer!  These beef ribs are marinated in a delicious blend of Thai sauces, garlic, cilantro stems, and coconut milk, infusing the meat with a rich, savory flavor. 

Grilled Asian Beef Short Ribs Recipe (Thai-Style)

beef

oyster sauce

chili

coconut milk

honey

fish sauce

rice wine vinegar. Lime

cilantro stems,

Combine the marinating ingredients in a small food processor (everything but the beef ribs). Blitz until garlic and cilantro and finely chopped. *Check kitchen tips if not using the food processor. 

Add the beef short ribs to a large deep dish pan. Toss to coat the meat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour and up to 5 hours. I marinade my ribs in two layers-*See Kitchen notes if you don't have a large pan to fit all the rib pieces.

Remove the meat from the refrigerator. Let sit at room temperature for 30 minutes before grilling. While waiting, reheat your grill to medium high heat. Brush the grates lightly with vegetable oil to prevent sticking. 

The next step is to grill the ribs. Place the beef short ribs on the grill and cook for 5-7 minutes on each side or until they are cooked to your desired level of doneness. Baste the short ribs with the marinade every time you flip them for the best results. Cook time varies on each grill, so keep an eye on your meat or use a meat thermometer to see if the meat is done. 

Once done, remove the beef short ribs from the grill and let them rest for a few minutes before serving. Serve the Thai grilled beef short ribs with your favorite sides, such as white rice or vegetables. Garnish with chopped cilantro, green onions, toasted sesame seeds, some red pepper flakes (if desired!), and lime wedges. Enjoy!

Recipe video above. This quick dinner using beef mince channels Thai Chilli Basil stir fry vibes (but, no basil and not spicy) with poke bowl versatility (but, no pricey raw fish!). I use bottled sweet chilli sauce for simplicity instead of fresh chilli, garlic, sugar and thickener, and it works a treat. Plus, it&#39;s more kid friendly because you can barely taste the spice.The key is the Sweet Chilli Drizzle Sauce! It adds flavor to the beef, rice, and veggies (raw or cooked). Jumble it all up and dig in!

Thai Sweet Chilli Beef Bowls

roasted cashews (, unsalted (or peanuts, Note 1))

tbsp canola oil (,

onion (, finely chopped)

garlic (, finely minced)

tbsp roughly chopped coriander/cilantro leaves ((sub green onion))

tbsp sweet chilli sauce ((I use Trident))

tbsp fish sauce ((Note 2))

tbsp rice vinegar ((sub cider vinegar))

tbsp oyster sauce ((Note 3))

tbsp dark soy sauce ((Note 3))

garlic garlic

tbsp sweet chilli sauce

tbsp lime juice

tsp fish sauce ((Note 2))

batches jasmine rice (or other plain rice of choice)

Mix each sauce. Toast cashews, sauté onion + garlic 1 min, then cook beef. Add sauce, cook until reduced/caramelised, serve over rice with veg on side. Spoon over drizzle sauce, top with cashews and coriander.

Abbreviated recipe

Drizzle sauce - Mix the ingredients in a bowl, set aside.

Stir fry sauce - Mix the ingredients in a separate bowl, set aside.

Toast cashews - Heat a large non-stick pan over medium high heat. Add the cashews and toast for 2 minutes. Transfer to a cutting board then roughly chop once cool.

Cook beef - Heat the oil in the same pan over high heat. Add the garlic and onion, cook for 1 minute. Add the beef and cook, breaking it up as you go, until you no longer see raw meat.

Sauce it! Add the cooking sauce and cook well, stirring, until it mostly reduces down so the sauce caramelises on the beef, about 3 - 4 minutes. (Don&#39;t shortcut this step, it&#39;s where the flavour is!)

Serve the beef over rice with a side of veg. Douse everything with the sauce, top with cashews and coriander (fresh chilli wouldn&#39;t go astray either). To eat, jumble everything up then dig in!

Full recipe:

Great summer recipe - the coriander and cucumber really   + drizzle sauce really makes the whole thing shine!

This is so delicious, and easy.  We only had to buy the ground beef and oyster sauce; had everything else on hand.  Served it over some cooked brown rice I had on hand, sautéed with red onion &amp; mushrooms.  Stirred in some frozen green peas for more veg.  Made the quick pickled carrots from this site for serving, along with some finely shredded cabbage.  This is a nice change from what one would normally make with a pound of ground beef.

Every single recipe I've made from this website turns out perfectly, making it my go-to when I'm looking for a recipe.

Thank you Nagi!

Love when I try a new meal and then can't stop thinking about it for several hours afterwards.  This was really tasty - even got through my post COVID loss of taste.  Next time will double the drizzle sauce though, there was almost fisticuffs for the last dregs in the bowl

Absolutely delish, I made it with some finely chopped rare roast beef , Stunning.

My first time cooking from this website. The Thai Sweet Chili was good but too sweet for me. Made the recipe exactly as written. Will try another from this site but this one wasn’t for me.

Made this last night - very tasty. The only comment from the masses (in between all the lip-smacking sounds as they chowed down) was that slightly more drizzle sauce would have been nice. Note to self, increase the drizzle sauce quantity next time.

It's good, but has more salt, sugar and fat than I'm supposed to eat... It's a nice change from the usual asian sauce. Hah, Dozer doesn't discrimate between beef wellington and doo! He should bury doo, not eat it 🐈 (meooow).

What a flavour bomb!
Delish - immediate family favourite!

Tender strips of flank steak soak up a fragrant garlic-ginger marinade, then get a smoky sear and are drizzled with a zesty chili-lime sauce. Each bite bursts with spicy, citrusy, and umami-packed Thai flavors.

Thai Crying Tiger Beef

flank steak

vegetable oil

garlic,

ginger,

lime juice

black pepper

chili flakes (adjust according to spice preference)

cilantro leaves,

Lime wedges,

Begin by preparing the flank steak. Trim any excess fat and slice the beef across the grain into 1/4 inch thick strips. This will ensure tenderness in each bite.

In a bowl, combine the minced garlic, grated ginger, fish sauce, soy sauce, lime juice, brown sugar, black pepper, and chili flakes. Mix well to form a marinade.

Add the sliced flank steak to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or overnight for more intense flavor.

Heat a large skillet or grill pan over medium-high heat. Add the vegetable oil and let it heat up until shimmering.

Remove the flank steak from the marinade, letting the excess marinade drip off, but keep the marinade for later use.

Carefully lay the marinated flank steak strips in a single layer in the hot skillet. Sear the steak without crowding the pan, cooking for about 3-4 minutes on each side for medium-rare. Adjust the cooking time to your preferred doneness.

Once cooked, transfer the steak to a plate and cover loosely with aluminum foil to rest for about 5 minutes. This will help retain the juices.

While the steak rests, pour the reserved marinade into the skillet and bring it to a boil. Let it simmer for about 2-3 minutes to reduce slightly.

Slice the rested steak into bite-sized pieces and arrange on a serving platter. Drizzle the reduced marinade over the beef.

Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra zing.

Top 5 thai beef recipe recipes from across the web

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Top Tags

Thai Peanut Beef

Grilled Asian Beef Short Ribs Recip...

Grilled Asian Beef Short Ribs Recip...

Thai Sweet Chilli Beef Bowls

Thai Crying Tiger Beef

Top 5 thai beef recipe recipes from across the web

The most viewed thai beef recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Peanut Beef

Grilled Asian Beef Short Ribs Recip...

Grilled Asian Beef Short Ribs Recip...

Thai Sweet Chilli Beef Bowls

Thai Crying Tiger Beef

The most viewed thai beef recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine