Meats - Thai Lemon Beef

Thai Lemon Beef

1 (1-inch thick) boneless beef top round steak
1/3 cup soy sauce
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper
4 garlic cloves, minced
1 tablespoon vegetable oil
4 scallions, cut into 2-inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
Hot cooked ramen noodles or rice Garnishes: lemon rind strips, fresh basil sprigs

Cut steak across grain into 1/8-inch thick strips, and place in a medium bowl.

Combine soy sauce and next 4 ingredients. Reseve half of mixture. Pour remaining half of mixture over steak.  Cover and chill 30 minutes.

Drain steak, discarding marinade.

Stir-fry half of steak in 1/2 tablespoon hot oil in a large nonstick skillet or wok over medium high heat for 1 minute or until outside of beef is no longer pink.  Remove from skillet, and repeat procedure with remaining oil and steak.  Remove from skillet.

Add scallions and carrot to skillet, and stir-fry 3 minutes or until crisp-tender.

Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.  Add steak, and stir-fry until thoroughly heated.  Serve over noodles or rice.  Garnish, if desired.

Yields 4 servings

Meats - Pad Si-iew

Pad Si-iew

Si-iew (pronounced approximately "see yew") is the name for sweet dark soy sauce in the dominant local Chinese dialect.  Pad Si-iew is a favorite lunch dish, a Thai version of fast food (and if you are on a diet and omit the coconut milk, not as fattening as a beefburger!)

Meats - Nua Yang Nam Tok

Nua Yang Nam Tok

It you've got a broiler/grill you can cook this one anytime, otherwise wait for the barbeque season. In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall.  Thw name comes from the sound the jiuces dripping from the beef onto the open charcoal brazier make.

Meats - Neua Yang

Neua Yang

Neua Yang (Charcoal Broiled Beef in a Hot/Sweet Sauce Thai)

Yang dishes are the Thai equivalent of barbecue food.  The most common is undoubtedly kai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier.

This version - neua yang or barbecued beef has a more assertive sauce to go with the stronger flavor of the beef.  It is best accompanies with a bottle of strong beer, especially when eaten as lunch during a break from working in the paddy fields.  At dinner a good Italian red wine is I think the best choice.

Meats - Mu Yang Takrai

Mu Yang Takrai (BBQ Pork with Lemon Grass Thai)

As part of my series of recipes for the short summer in temperate latitudes, here is yet another Thai barbecue recipe.

This is essentially a hawker food: meat(usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazzier, and then served along with a dipping sauce in a small plastic bag.

Meats - Khao Mu Daeng

Khao Mu Daeng(Red Pork with Rice Thai)

Mu daeng is a complement to khao man kai.  Indeed in Thailand venders that sell one very often sell the other, but nothing else.  Like khao man kai a good lunch time meal can be had for half a dollar or so.  An interesting style for two people is to buy a portion of khao man kai and a portion of khao mu daeng, and to share the meals.

Meats - Thai Pork Burritos

Thai Pork Burritos
1 pound ground pork
2 tablespoons freshly grated ginger
1 clove garlic, minced
1 small onion, thinly sliced
2 cups cole slaw mix (with carrots)
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
4 large (10-inch) flour tortillas, warmed