Maile's Thai Bistro Blog

By 7008672690 04 Sep, 2017

Asparagus Beef Recipe




5OZ Asparagus

1 red bell pepper


1 tspn salt

1/2 tspn sugar

1 tspn cornstarch

1 tsp black pepper

1 tspn fish sauce

2 tblspn water

1 tblspn soy sauce


1 tblspn oyster sauce

1 tbl spn dark soy sauce

2 tsp shaoxing rice wine

1 tspn salt

2 tblspn cornstartch

1/2 cup water



Marinate beef with all ingredients in the marinade for 15 minutes. Combine all the ingredients in the sauce, stir and mix well. Heat up a wok with oil. Add beef and stir quickly until surface is slightly charred, then set aside. Re-oil wok and add garlic, Add asparagus, stir for a few minutes, then re-add the beef. Add sauce and sautee. Stir in bell peppers and enjoy!

By 7008672690 04 Sep, 2017

Evil Princess w/Chicken



2 T cooking oil

1/2 cup round onion sliced

1 teaspoon peeled minced garlic

1 cup skinless and boned chicken breast cut in small pieces

1/4 cup ck stock

2 T red curry paste

1/2 cup long bean cut 1" pieces

1/2 cup bamboo shoots sliced thin

1 T oyster sauce

1 teaspoon fish sauce

1/3 T sugar

1/2 cup coconut milk

cornstarch mixture (2T  water + 1 T cornstarch)

1 cup Thai basil


Heat up wok, make sure your wok is smoking hot then add oil. Toss in onions, fry for 30 seconds, then toss in minced garlic (be careful not to burn the garlic). In order add chicken breast, long beans, bamboo shoots and chicken stock, toss for a minute. Then add red curry paste, oyster sauce, fish sauce and sugar. Stir. Then add coconut milk and a little bit of cornstarch to thicken. Simmer until bubbling then at the last moment toss in Thai basil and plate.

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By 7008672690 04 Sep, 2017

Szechuan Beef Recipe


2 tablespoons oil

8 oz beef, cut into thin strips

 2 cloves garlic, minced

 1/4 small green bell pepper, cut into long strips

1/4 small red bell pepper, cut into long trips

1-2 baby carrots, cut into matchstick strips

1/2 teaspoon chili oil (bottled chili oil), optional

2 stalks scallions, cut into 2-inch strips


1 teaspoon cornstarch

1/2 teaspoon Shaoxing wine (Chinese rice wine)

1 teaspoon dark soy sauce Sauce:

1/2 heaping tablespoon oyster sauce

1/2 tablespoon chili garlic sauce

1 1/2 teaspoons soy sauce

2 teaspoons sugar

2 tablespoons water

1/2 teaspoon chili oil

1/2 teaspoon sesame oil


Marinate the beef with all the ingredients in the Marinade, for 15 minutes. Combine all the ingredients in the Sauce, stir and mix well, set aside. Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside. Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add all the peppers and carrots and stir a few times before adding the beef back into the wok. Add the Sauce and stir to combine well. Stir in the scallion and chili oil, dish out and serve immediately with steamed rice.


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