Thai meat
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Thai meat is a favorite dish in our latitudes and is already a very famous dish.
And the more popular it becomes, the more it becomes overgrown with local additives and nonsense, in the form of dill, pickles and the like. My version is also not a fountain of authenticity, but it is as close as possible to the real recipe.
The main thing for this dish is high-quality meat, preferably tenderloin, without fail - garlic, onion, ginger, soy sauce, hot pepper (without it it is not Thai meat) and seasonal vegetables.
When we ordered this meat in a Thai restaurant, it was always brought to us with leaves of white cabbage, green broccoli florets, ears of young baby corn (sometimes), sweet and hot peppers. Today I have a winter version. I apologize for the Korean carrots, I just didn’t have regular carrots in the house at the time of cooking, but you can omit them altogether and not add them. If you can buy fresh ginger, it is better to take it, but ground will also work.
This dish is spicy, even flaming. The only thing that is permissible is to reduce the heat by reducing the amount of hot pepper. Another starch... There is no need to confuse Thai meat with Chinese meat, starch is always added there, but in order not to deviate from the “local traditions”, I decided to use it minimally, only lightly sprinkling the beef. The starch can and should be omitted, but it adds shine to the finished dish so well.
Ингредиенты
Beef tenderloin - 350 g
Onions - 2 pcs.
Garlic - 3 cloves
Carrots - 1 pc.
Cabbage - 40 g
Sweet pepper - 1 pc.
Tomato - 1 pc.
Sesame oil - 3 tbsp.
Sunflower oil - 2 tbsp.
Oyster sauce - 1 tsp.
Chili sauce - 1 tsp.
Soy sauce - 3 tbsp.
Starch - 0.5 tsp.
Sesame - 1 tsp.
Sugar - 1 tsp.
Dry ginger - 1 tsp.
Paprika pieces - 1 tsp.
Cilantro - a few sprigs
Рецепт
1. Cut the beef into narrow thin pieces, like strips.
2. Pour soy sauce over the meat, 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 additional salt to the meat. Here I lightly sprinkled the meat with starch, less than a teaspoon, and succumbed, so to speak, to the general craze. You can add lemon juice to the marinade, then the meat will be sour.
3. Meanwhile, prepare all the 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 frying will happen quickly, everything should be at hand.
4. Heat 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.
5. Then add onion and garlic. Stirring constantly, cook over medium heat until the onion fluffs up, a minute.
6. Sprinkle with dry ginger. Fresh ginger is added along with onions and garlic.
7. Add pepper and cabbage. Fry for another minute or two, the peppers should remain crispy.
8. And lastly, tomato and carrots are added. If the carrots are fresh, add them early - along with the pepper. Stir a couple of times and remove from heat.
9. Place the Thai-style meat on a plate, sprinkle with sesame seeds and fresh cilantro.
10. Serve with rice or noodles.
11. It’s very tasty and spicy, words can’t describe it. Help yourself!