THAI BASIL BEEF
Delicious, adaptable recipe that's great for using up summer's basil overload. You can use any protein here-ground pork, ground turkey, tofu, sliced beef or chicken. Top with grated carrot, cilantro, and a squeeze of lime juice.
Provided by Papagayita
Categories Meat
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large frying pan over medium high heat, film with sesame oil and saute onions, bell peppers and chilis until softened, ~3-4 minutes. Remove from pan.
- Cook ground beef with garlic & black pepper, crumbling into small bits until browned and cooked through, ~8-10 minutes. Add vegetables back to pan.
- Stir in chicken stock, oyster sauce, fish sauce, and sugar. Stir well and cook until reduced a bit, ~2 minutes.
- Fold in basil leaves and stir to combine.
- Serve over rice. Top with grated carrot, cilantro and a squeeze of lime juice if you want.
Nutrition Facts : Calories 302.6, Fat 19.7, SaturatedFat 7.1, Cholesterol 77.6, Sodium 929.4, Carbohydrate 7.6, Fiber 1.3, Sugar 3.7, Protein 23.1
THAI BEEF WITH CHILIES AND BASIL OVER COCONUT RICE
This recipe from Martha Stewart takes ground beef to Thailand, combining it with traditional flavours, including coconut milk, basil and chilies.
Provided by Chef mariajane
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine rice, coconut milk, 3/4 cup water and 1/2 teaspoons salt. Cover and bring to a boil; reduce to simmer; cover and cook until rice is tender and liquid has been absorbed, about 25 minutes.
- When the rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl; set aside.
- Heat a cast-iron skillet or wok over high heat. Add oil and heat; add garlic and half the chilies. Cook, stirring constantly, 15 seconds.
- Add beef and cook, breaking up meat with a woooden spoon, until completely browned, about 4 minutes.
- Add soy mixture and cook 30 seconds. Add basil and remaining chilies and stir to combine.
- Serve beef over coconut rice with lime wedges.
Nutrition Facts : Calories 520, Fat 29.7, SaturatedFat 18.2, Cholesterol 75.6, Sodium 1006.5, Carbohydrate 37.5, Fiber 1.6, Sugar 2.3, Protein 26.3
THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA)
Number Of Ingredients 11
Steps:
- Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.
- Roughly chop half of Thai chilies and garlic and place inside a stone mortar with palm sugar. Grind with pestle until a mostly smooth paste has formed. Add remaining fish sauce and soy sauce and mash in mortar to form a sauce. Set aside. Finely slice remaining garlic and chilies and combine with shallot and lime leaves in a small bowl.
- When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook, without moving, until well seared, about 1 minute. Continue cooking, while stirring and tossing, until beef is lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon oil and remaining beef, transferring beef to the same bowl. Wipe out wok.
- Reheat wok over high heat and add all of the beef, along with sliced garlic/chili/makrut lime mixture. Continue to cook, tossing and stirring constantly, until stir-fry is aromatic and shallots have completely softened, about 1 minute.
- Add sauce mixture to wok and cook, tossing and stirring constantly, until completely reduced. (The beef should look moist, but there should be no liquid in the bottom of the wok.) Immediately add basil and toss to combine. Season to taste with salt and and optional Thai chili or red pepper flakes. Transfer to a serving platter.
THAI-STYLE BEEF OR PORK WITH BASIL AND CHILIES (PHAT BAI HORAPHA)
Number Of Ingredients 9
Steps:
- Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.
- Roughly chop half of Thai chilies and garlic and place inside a stone mortar with palm sugar. Grind with pestle until a mostly smooth paste has formed. Add remaining fish sauce and soy sauce and mash in mortar to form a sauce. Set aside. Finely slice remaining garlic and chilies and combine with shallot and lime leaves in a small bowl.
- When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook, without moving, until well seared, about 1 minute. Continue cooking, while stirring and tossing, until beef is lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon oil and remaining beef, transferring beef to the same bowl. Wipe out wok.
- Reheat wok over high heat and add all of the beef, along with sliced garlic/chili/makrut lime mixture. Continue to cook, tossing and stirring constantly, until stir-fry is aromatic and shallots have completely softened, about 1 minute.
- Add sauce mixture to wok and cook, tossing and stirring constantly, until completely reduced. (The beef should look moist, but there should be no liquid in the bottom of the wok.) Immediately add basil and toss to combine. Season to taste with salt and and optional Thai chili or red pepper flakes. Transfer to a serving platter. Top with more makrut lime threads and fried shallots. Serve immediately with rice.
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