• 1/3 cup coriander seeds
• 1 1/2 pounds stewing beef (round, chuck, or some other inexpensive cut)
• 1/2 cup Southeast Asian fish sauce (nam pla), or half fish sauce and half soy sauce
• 1 tsp freshly ground black pepper
• 1 1/2 tbsp granulated sugar
• 4 tbsp vegetable oil
• 3 garlic cloves, smashed, peeled, and chopped
• 3 medium-sized potatoes, peeled, cut into 2-inch cubes, and placed in acidulated water (add 1 tbsp white vinegar or lime juice to enough water to cover)
• 2 medium-sized onions, peeled and diced
• 1/2 cup water from potatoes
• 1 tsp salt
• 4 sprigs coriander (or cilantro) leaves, chopped

1. In a small frying pan, toast the coriander seeds until they darken and give off an aroma. Put them in a mortar and pound them to a coarse powder. Pour the powder into a large mixing bowl.

2. Trim the beef of any excess fat and slice it thinly. Cut the slices into pieces roughly 4 inches by 2 inches long. Put the pieces into the bowl with the coriander. Add the soy sauce, pepper, and granulated sugar and stir until beef is completely coated. Marinate for at least 30 minutes.

3. Put the wok over medium-high heat, swirl in the oil, and when it is sufficiently heated, fry the garlic until it becomes a pale gold. Drain the potatoes, reserving 1/2 cup of water, and add them to the wok, together with the onions. Stir and fry the vegetables for 3 minutes. Drain the beef well and add it to the wok. Fry until the beef pieces are browned.

4. Pour in the marinade, add the reserved water, and season with the salt and pepper. Bring the mixture to a boil, stirring occasionally; then reduce the heat to low, cover the wok, and simmer for 20 minutes, or until the meat is tender and the potatoes are cooked.

5. Uncover the wok, stir in the chopped coriander, and transfer everything to a heated serving bowl.

1 pound beef liver, thinly sliced
¼ cup nam pla
¼ cup lime juice
½ teaspoon ground chili (prik khee noo pon)
1 tablespoon ground roasted sticky rice
4 shallots, thinly sliced
¼ cup lemon grass (ta-krai), lower 1/3 of stem, thinly sliced
¼ cup mint leaves
selection of raw vegetables

Methods:

Heat a large pot of water to boiling. Blanch the liver slices in the boiling water for 30 seconds or until they are almost cooked. Drain and set aside.

Place the liver slices in a large frying pan,add the fish sauce and lime juice and cook on medium-high heat for 1 minute. Remove from heat and add the chili,rice,shallots and lemon grass. Stir to combine. Sprinkle with the mint leaves and remove the contents of frying pan to a serving plate. Arrange the vegetables around the liver slices.

3 fl ounce (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)
1 tablespoon oil
2 tablespoons nam prik panaeng
8 ounce (250 g) tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
¼ cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced

Methods:

Mix together the ingredients for the sauce 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 sauté the beef,adding the sauce.Cook until the sauce is thick.Add the sliced peppers,onions and ground peanuts. Cook for 2 minutes,then pour the mixture into a serving bowl.Top with the coconut cream and lime leaf strips.

1 tablespoon coriander seeds,ground
2 teaspoons cumin seeds,ground
3 tablespoons Mussaman curry paste
½ cup coconut cream
400 g beef, cut into thin strips
1 ½ cup ground roasted peanuts
2 ½ tablespoons fish sauce
¼ teaspoons salt
3 tablespoons chopped palm sugar
6 kaffir lime leaves, torn in half
1 red chili, thinly sliced

Methods:

Mix the ground coriander and cumin with the Mussaman curry paste. Heat coconut cream until some of the oil surfaces, then add the curry paste and slowly bring to the boil, stirring constantly. Put in beef strips and cook for 5 minutes, add remaining coconut milk and the rest of ingredients except for the kaffir lime leaves and chili. Stir well and simmer until the meat is tender. Add the kaffir lime leaves and chillies, remove from the heat and serve with white rice.

1 pound beef shank
10 cups water
less than ½ inch (about 1 cm or 0.4 inches) cinnamon, broken into small pieces
½ length of galangal
3 cilantro roots
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons salt
1 bay leaf
2 celery plants
½ pound lettuce, swamp cabbage or bean sprouts
2 tablespoons fried garlic

Methods:

Wash meat, cut into 1 inch cubes and place in pot. Add water,cinnamon,cilantro roots,light soy sauces, dark soy sauce, salt and bay leaf. Heat to a boil,then cover, reduce heat,and simmer until the meat is tender. If using an ordinary pot, this will be about 3 to 4 hours.With a pressure cooker, use only 2 cups of water and cook for 25 minutes, then remove from heat,allow to cool,open lid and add 3 cups of boiled water. Season to taste and bring to a boil again.

Blanch swamp cabbage,cut into 1 inch pieces, and place in bottom of serving bowl. Place stewed beef on the vegetable,sprinkle with coarsely cut cilantro and celery,fried garlic,and pepper. Serve with rice or noodles and pickled chilies made by boiling 1 chili and 5 garlic cloves until soft then pounding and mixing with ¼ cup vinegar.

1 lb beef steak

Shallot Sauce:
2 shallots, thinly sliced
3/4 lime
1 teaspoon ground dried chili pepper
3 tablespoons fish sauce

Methods:

Pick a thick steak, about 1 to 1 1/2 inch thick. A little fat on the meat is ok. Grill the steak either on a grill or broil in an oven. Use high heat for medium rare. I broil it with high heat for 3-4 minutes on each side.Slice the steak prior to serving. Serve hot

Sauce:Combine all ingredients and mix well. You should be able to taste the fish sauce, the lime and the nutty flavor of toasted rice.

1-2 quarts water
2 tablespoons sugar
2 star anise
5 tablespoons soy sauce
1-2 cloves garlic, crushed
2 tablespoons dark sweet soy sauce
1 cinnamon stick
7-10 sprigs cilantro
1 stalk celery
1 lb beef
1 bay leaf
1 green onion, sliced Optional
3 leaves green lettuce Optional
1-1/2 cup bean sprouts Optional

Methods:

Cut beef into cubes, 1 inch x inch x inch. If you cut the beef smaller, it will require less time to cook. make a big pot with various size of beef cubes for several meals. So some chunks will be ready soon and some later. Crush garlic. Put all ingredients in a large pot and cover the beef with water. Boil for at least 2 hours. You may need to add water from time to time.The flavors come together better the next day.

Cut lettuce into big pieces in a bowl. Add bean sprouts. Pour soup over. Garnish with sliced cilantro and green onion. Add a teaspoon of fried garlic. Serve hot with vinegar chili sauce.

2 tablespoons oil
1 lb sirloin steak tips or skirt steak, thinly sliced
2 tablespoons fresh grated ginger, divided
Salt to taste
1 tablespoon Red Curry Paste
1 large onion, sliced (about 2 cups)
2 red, or orange bell peppers, sliced (about 2 cups)
3 tablespoons Sweet Red Chili Sauce
2 tablespoons soy sauce
1/4 cup chopped basil

Methods:

1. Heat oil in a large skillet over a high heat. Add beef and one tablespoon of the ginger. Salt to taste and stir-fry until meat is barely cooked. With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
2. Add Curry Paste and onion to oil. Stirring, cook until curry is dissolved and fragrant. Add peppers and remaining ginger. Stir-fry until vegetables are tender crisp.
3. Add Sweet Red Chili Sauce and soy sauce to vegetables . Stir to combine. Pour reserved meat, with accumulated juices into skillet. Cook until meat is just heated through. Add basil and mix until combined. Serve immediately . Jasmine rice is a nice accompaniment with this entrée.

1 tablespoon Red Curry Paste
3/4 cup dark brown sugar
3/4 cup soy sauce
1 tablespoon grated ginger
1 1/2 lbs flank or skirt steak

Methods:

1. In a small saucepan, combine Red Curry Paste, brown sugar, soy sauce and ginger.
2. Bring to a boil over a medium heat. Mix until the curry paste is completely dissolved. Cool.
3. Place steak in a size appropriate dish. Pour cooled marinade over steak and marinate 1 hour. Turn over after 30 minutes.
4. Reserve marinade and grill or broil steak until done. Bring marinade to a boil and actively simmer for 5-7 minutes, stirring frequently. Serve marinade on the side as a dipping sauce.

1 pound steak,cut fairly thick.

Marinade
1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
1 tablespoon lime juice
1 tablespoon chopped Thai chili peppers

Remaining ingredients
1/3 cup fish sauce
1/3 cup lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander/cilantro (including the roots if possible)
2-3 tablespoons chopped mint leaves
2 tablespoons khao koor
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chilies.

Method

Mix the marinade,coat the steak with it and marinade it for at least 3 hours.

The steak is then barbecued, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).

Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup).