Best 6 Thai Stir Fry Beef Curry Recipes

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Thai stir fry beef curry is a delectable dish that combines the vibrant flavors of Thailand with the convenience of a quick stir fry. Whether you're a seasoned chef or a home cooking enthusiast, this article will guide you through the process of preparing an authentic and delicious Thai stir fry beef curry. With the right ingredients and techniques, you'll be able to create a flavorful and aromatic dish that will transport your taste buds to the bustling streets of Bangkok. So, gather your ingredients, heat up your wok, and let's embark on a culinary journey to Thailand.

Let's cook with our recipes!

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 BEEF STIR-FRY



Thai Beef Stir-Fry image

Packed with veggies and seasoned with traditional Thai flavors, this recipe is a keeper!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 15

1 pound beef boneless sirloin steak
1/2 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 tablespoon cornstarch
2 tablespoons fish sauce
1 tablespoon white vinegar
2 teaspoons packed brown sugar
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
7 medium carrots, thinly sliced (3 1/2 cups)
6 green onions, cut into 1/2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon grated lemon peel
4 cups hot cooked rice

Steps:

  • Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 hour.)
  • Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
  • Heat wok or 10-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
  • Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.
  • Serve beef mixture over rice.

Nutrition Facts : Calories 480, Carbohydrate 74 g, Cholesterol 60 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

THAI BEEF CURRY



Thai Beef Curry image

My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.

Provided by Betty McCommon

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 19

1 tablespoon peanut oil
½ yellow onion, sliced thin
½ green bell pepper, sliced into 1/4-inch strips
½ red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

Steps:

  • Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
  • Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
  • Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g

THAI STIR-FRY BEEF CURRY



Thai Stir-Fry Beef Curry image

After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, "Beautiful Thailand". As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun!

Provided by Raspberry Cordial

Categories     Curries

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

90 ml coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
6 kaffir lime leaves
1 tablespoon oil
2 tablespoons panang curry paste (use only 1 Tbsp. or less for less heat)
250 g beef sirloin, sliced thinly
1/8 cup green pepper, sliced
1/8 cup red pepper, sliced
1/4 cup onion, sliced
2 tablespoons roasted peanuts, chopped fine (or cashews)

Steps:

  • Mix together the sauce ingredients and set aside.
  • Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
  • Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
  • Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
  • Serve over Jasmine rice. (P.S. Don't eat the lime leaves).

THAI CURRY STIR-FRY



Thai Curry Stir-Fry image

Make and share this Thai Curry Stir-Fry recipe from Food.com.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup chicken broth
2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes
nonstick olive oil flavored cooking spray
3 green onions, sliced
2 garlic cloves, minced
2 cups broccoli florets
2/3 cup sliced carrot
1 1/2 teaspoons olive oil
2 chicken breast halves, cut into bite size pieces
hot cooked rice

Steps:

  • Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
  • Spray wok or large skillet with cooking spray; heat over medium high heat.
  • Add onions and garlic and stir-fry for 1 minute; remove from wok.
  • Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
  • Add oil to hot wok.
  • Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
  • Stir broth mixture and add to wok.
  • Cook and stir until broth mixture comes to a boil and thickens slightly.
  • Return all vegetables to to wok and heat through.
  • Serve with rice.

Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2

CURRIED BEEF STIR-FRY



Curried Beef Stir-Fry image

Curried Beef Stir-Fry is a flavorful, eye-catching entree. "I created this recipe and prepare it often when time is short," informs Karen Munn of St. Francois Xavier, Manitoba.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon minced gingerroot or 1 teaspoon ground ginger
4 tablespoons vegetable oil, divided
1 pound beef top sirloin steak, cut into 1/8 inch strips
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 large celery ribs, sliced
1 cup cold water
5 teaspoons cornstarch
1 to 2 teaspoons curry powder
Hot cooked rice or noodles

Steps:

  • In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

Nutrition Facts : Calories 323 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 757mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

Tips:

- To make the beef more tender, marinate it in a mixture of soy sauce, oyster sauce, and cornstarch for at least 30 minutes before cooking. - Use a wok or large skillet to ensure that the beef cooks evenly. - Cook the beef in batches to prevent overcrowding the pan and ensure that it cooks evenly. - Stir-fry the beef over high heat until it is browned and cooked through. - Add the vegetables to the wok and stir-fry until they are tender-crisp. - Add the curry paste and coconut milk and bring to a simmer. - Add the beef back to the wok and stir to combine. - Serve the curry over rice or noodles.

Conclusion:

This Thai stir-fry beef curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, the vegetables are crisp and colorful, and the curry sauce is rich and creamy. Serve this curry over rice or noodles and you have a meal that the whole family will enjoy.

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