Best 2 Thai Ribbons Recipes

Thai ribbons are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. They are made from thinly sliced vegetables, such as carrots, cucumbers, and bell peppers, which are then marinated in a tangy and flavorful sauce. Thai ribbons are a great way to add some color and crunch to your next meal, and they can also be used as a healthy and refreshing side dish. Whether you are looking for a quick and easy snack or a more elaborate appetizer, Thai ribbons are sure to please.

Let's cook with our recipes!

GRILLED RIBBONS OF THAI-STYLE STEAK

Grilled Ribbons of Thai-Style Steak image

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Provided by Food Network Kitchen

Categories appetizer

Time 1h19m

Yield 8 to 10 appetizer servings

Number Of Ingredients 30

Ingredients

1 flank steak (about 2 pounds), very cold (See Cook's Note.)
1/2 cup Thai Red Curry Paste, recipe follows
3/4 cup unsweetened coconut milk
1/4 cup firmly packed dark brown sugar
1 tablespoon Southeast Asian fish sauce
1 teaspoon ground turmeric (optional)
Spray oil
Peanut Sauce, recipe follows
8 dried red chiles, like arbol, stemmed and seeded
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon white peppercorns
1/4 cup packed roughly chopped coriander leaves, stems, and roots (cilantro)
2 tablespoons Southeast Asian fish sauce
2 teaspoons kosher salt
1/2 teaspoon ground cardamom (optional)
1/4 teaspoon ground nutmeg
2 medium fresh red chiles, stemmed and chopped
5 cloves garlic
3 shallots
2 fresh lemongrass stalks (about 6 ounces), trimmed and thinly sliced
1-inch piece fresh ginger, peeled and chopped
2 tablespoons vegetable oil, like soy, peanut, or corn
2 tablespoons coconut cream skimmed from the top of canned coconut milk
1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
1 cup chicken broth, homemade or low-sodium canned
1/4 cup unsweetened coconut milk
1/4 cup chunky peanut butter
1 tablespoon Southeast Asian fish sauce
1 tablespoon freshly squeezed lime juice, or more to taste

Steps:

Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
Preheat an outdoor grill.
Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

THAI RIBBONS

Thai Ribbons image

Spicy appetizers. A favorite with family and friends. Original recipe from the Texas Beef Council. I put in more chilis than this calls for.

Provided by Queen Dragon Mom

Categories Thai

Time 20m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs flank steaks
3/4 cup thick teriyaki sauce (homemade is best)
6 tablespoons vegetable oil
3 ounces fresh gingerroot, finely chopped
1/3 cup garlic, minced
1 1/2 teaspoons red chili peppers, crushed
24 skewers

Steps:

Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers.
Cover and refrigerate.
Cut beef diagonally, against the grain, into 1/4 inch slices.
Thread each slice onto a skewer.
(Make sure if you use bamboo they are well soaked or they will burn.) Cover and marinate overnight.
For each serving: Brush 2 beef ribbons generously with basting mixture.
Broil or grill to desired doneness, basting once or twice.

Tips:

Use fresh ingredients whenever possible. This will result in the best flavor and texture for your dishes.
Don't be afraid to experiment. Thai cuisine is all about balance, so feel free to adjust the ingredients to your own taste.
Use a wok or large skillet for stir-frying. This will help to ensure that the food cooks evenly and quickly.
Add the vegetables to the wok or skillet in order of their cooking time. This will help to prevent some vegetables from becoming overcooked while others are still raw.
Stir-fry the vegetables over high heat, tossing them constantly. This will help to create a nice sear on the outside of the vegetables and keep them crisp-tender on the inside.
Add the sauce to the wok or skillet and stir to coat the vegetables. Cook for a few minutes more, or until the sauce has thickened and the vegetables are heated through.
Serve the stir-fry immediately over rice or noodles.

Conclusion:

Thai stir-fries are a quick, easy, and delicious way to enjoy a healthy meal. With a few simple ingredients and a little bit of practice, you can create delicious and authentic Thai stir-fries at home. So next time you're looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!