Weekly Winner: Addictively Zingy Beef … no really!

Thai Beef BasilSo I realize that December should be “Every Other Week Winner” but travel has been an almost weekly occurence this month and I just haven’t done my usual amount of cooking.  And, I’m getting a little cranky about it too!  Cooking calms and centers me so I was terribly happy to get back in the kitchen this Sunday after returning from a week in Hawaii.  Yeah, I know… tough duty.  You’re feeling real sorry for me right about now, aren’t you?

Anyway, so last night I was anxious to get the pots and pans going again and decided to whip up this dish from Bon Appetit Thai Beef with Basil.  Oh, my!  It was like I simply could not stop eating it!  The lime and the fish sauce added zing, the chile added a bit of heat, and the carrots, which are not cooked, added an amazing crunch and freshness.  It is not your typical beef and basil dish but it well worth a try!

Thai Beef with Basil

Serves 4

Ingredients:

2 Tbsp vegetable oil, divided

6 garlic cloves, thinly sliced

2 red chiles, thinly sliced, seeded for less heat, divided

1 lb ground beef

½ cup low sodium chicken broth

3 cups fresh basil leaves, divided

2 medium carrots, coarsely grated

2 scallions, thinly sliced

4 Tbsp fresh lime juice, divided

2 Tbsp reduced sodium soy sauce

1 Tbsp fish sauce

1 tsp sugar

Steamed rice and lime wedges for serving

Preparation:

Heat 1 Tbsp oil in a large skillet over high heat.  Add garlic and 1 chile and cook, stirring until fragrant, about 30 seconds.  Add beef, season with salt and pepper and cook, breaking up with a spoon and pressing down firmly to help brown until cooked through and nicely crisped in spots, 8-10 minutes.  Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 tbsp lime juice and remaining chile, 1 cup basil leaves and 1 tbsp oil in a small bowl.

Mix soy sauce, fish sauce, sugar, and remaining 3 tbsp lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing.  Serve lime wedges alongside for squeezing over.

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1 Comment (+add yours?)

  1. Trackback: Weekly Winner:  Brightening up Beef Ragu – Thai Style | Donna's Quick Qi

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