Best 8 Beef Steak In Thai Marinade Recipes

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When it comes to cooking beef steak, finding the perfect marinade can elevate your dish to a whole new level. One marinade that stands out for its unique blend of flavors is the Thai marinade. With its combination of tangy, sweet, and savory ingredients, this marinade can transform even the toughest cuts of beef into tender and flavorful masterpieces. If you're looking for a delectable culinary experience, embarking on a journey into the realm of Thai-marinated beef steak is an adventure you won't regret.

Check out the recipes below so you can choose the best recipe for yourself!

THAI BEEF



Thai Beef image

A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.

Provided by BadLittleChef

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 6

Number Of Ingredients 7

2 tablespoons coriander seeds, coarsely cracked
½ cup firmly packed dark brown sugar
¼ cup soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 pinch ground ginger
1 ½ pounds flank steak

Steps:

  • Place flank steak in the freezer for 20 minutes.
  • Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
  • Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
  • Lay steak slices in a single layer on the rack of the prepared broiler pan.
  • Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g

GRILLED THAI BEEF SALAD



Grilled Thai Beef Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 4h30m

Yield 4 servings (1 serving is about 2 1/2 cups salad)

Number Of Ingredients 12

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Steps:

  • Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
  • Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
  • Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

THAI-STYLE STEAK SALAD



Thai-Style Steak Salad image

This delicious marinated steak salad will compete with anything you get at a Thai restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 12

1/4 cup freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)

Steps:

  • Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
  • In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
  • With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among 4 shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Steps:

  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.

THAI BARBEQUE MARINADE



Thai Barbeque Marinade image

This is fantastic for marinating chicken, pork, or beef! My friend from Thailand gave me this recipe! I find most of my ingredients at an Oriental market. Then you will have this for so many different recipes. Barbeque, broil, or grill to taste! YUMMMMY!!!!!

Provided by SYNDI111

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 8

Number Of Ingredients 7

3 tablespoons fish sauce
2 tablespoons rice wine
1 tablespoon sesame oil
¼ cup white sugar
1 tablespoon minced garlic, or to taste
2 tablespoons minced fresh ginger root
2 tablespoons honey

Steps:

  • Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.5 g, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 411 mg, Sugar 10.8 g

GRILLED BEEF STEAK IN THAI MARINADE



Grilled Beef Steak in Thai Marinade image

Fiery red curry paste mixes with sweet coconut milk and tangy citrus, bring the flavors of Thailand to this Beef Steak recipe.

Provided by FoodieFanatic

Categories     Steak

Time 16m

Yield 10 serving(s)

Number Of Ingredients 7

2 1/2 lbs boneless beef top sirloin steaks, cut 1-inch thick
1/2 cup unsweetened coconut milk
1/2 stalk lemongrass, trimmed and coarsely chopped or 1/8 teaspoon finely shredded lemon peel
3 tablespoons lime juice
2 tablespoons fish sauce or 2 tablespoons soy sauce
2 -4 tablespoons red curry paste
2 teaspoons sugar

Steps:

  • Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
  • For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
  • Cover, and blend or process until smooth.
  • Pour marinade over meat.
  • Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
  • Drain steaks, reserving marinade.
  • Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
  • Discard any remaining marinade.
  • Remove steak from grill, and let stand 5 minutes
  • Thinly slice meat across the grain.
  • Note:
  • You can make marinade up to 24 hours ahead. Marinate steak as directed.

Nutrition Facts : Calories 176.5, Fat 7, SaturatedFat 3.9, Cholesterol 68, Sodium 347.7, Carbohydrate 1.7, Sugar 1.1, Protein 25.5

THAI BEEF MARINADE FOR BBQ



Thai Beef Marinade for BBQ image

Make and share this Thai Beef Marinade for BBQ recipe from Food.com.

Provided by Oolala

Categories     Steak

Time 12h25m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons garlic, finely minced
2 teaspoons fresh ginger, finely chopped
2 teaspoons jalapeno peppers, finely chopped
2 tablespoons soy sauce
1 tablespoon Thai fish sauce, called nam pla
1/4 cup fresh lime juice
1/4 cup fresh coriander, coarsely chopped
1/2 cup corn oil or 1/2 cup vegetable oil
2 lbs filet of beef, one piece, well trimmed

Steps:

  • Blend all the ingredients except for the meat.
  • Reserve 1/3 of the total mixture and put it in the refrigerator.
  • Put the meat in the rest of the marinade and refrigerate overnight.
  • Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
  • Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
  • Serve at room temperature.

Nutrition Facts : Calories 912.7, Fat 80.9, SaturatedFat 26, Cholesterol 159.3, Sodium 992.3, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 42.1

THAI BEEF MARINADE



Thai Beef Marinade image

Provided by William Norwich

Categories     condiments, project

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 12

2 ounces dried de arbol chilies (see note)
1 ounce dried chipotle peppers
3/4 teaspoon dried guajillo chilie
3/4 teaspoon dried ancho chilie
3/4 teaspoon dried mulato chilie
1 large tomato, quartered
1/4 small bunch parsley, stems removed
1/2 cup chopped Spanish onion
1 garlic clove, peeled
2 tablespoons olive oil
1 teaspoon salt
1/4 cup Walkerswood Traditional Jamaican Jerk Seasoning

Steps:

  • Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped. Add the remaining ingredients and process until puréed into a paste.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 230 milligrams, Sugar 3 grams

Tips:

  • Use high-quality beef: Opt for a tender cut of beef, such as flank steak, skirt steak, or tenderloin, for the best results.
  • Marinate the beef for at least 30 minutes: This will allow the flavors of the marinade to penetrate the meat and make it more flavorful.
  • Cook the beef over high heat: This will help to create a nice crust on the outside of the meat while keeping the inside tender and juicy.
  • Let the beef rest before slicing: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Serve the beef with your favorite sides: Some popular options include rice, noodles, vegetables, or a salad.

Conclusion:

Beef steak in Thai marinade is a delicious and easy-to-make dish that is perfect for any occasion. The marinade, made with a blend of soy sauce, oyster sauce, fish sauce, garlic, ginger, and lemongrass, infuses the beef with incredible flavor. Whether you grill, pan-fry, or bake the steak, it is sure to be a hit. So next time you are looking for a flavorful and satisfying meal, give this recipe a try.

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