Phew, what a week!
Work, work, work, parent-teacher conference (don't know why, but they stress me out, it's like I'm seven again), play dates, mountains of laundry, prep & pack for 7-hour road (each way!) with the Handsome Husband, Baron of Boredom & Master of Mischief . . . excuses, excuses, whine, whine . . . I've got plenty of excuses for not posting the past 7 days . . . maybe the best thing to do is just get on with it?!
Last week I shared a new-to-Weeksworld super simple pasta supper courtesy of uMommy, so this week I thought we'd try a little Thai.
This one is one is an often-requested Weeksworld favorite -- Thai Basil Beef with Coconut Rice.
I've been a big fan of Everyday Food for years. I love the simplicity of the recipes, that still offer up big flavors, often out of one pan or pot (though this dinner does require two, it's worth the extra clean up).
Thai Beef with Chilies & Basil
from Martha Stewart's Everyday Food
Turkey, lamb, pork, or chicken would also work in this recipe in place of beef.
Prep Time - 15 minutes
Total Time - 25 minutes
- 1 1/4 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- Coarse salt
- 2 tablespoons plus 1 teaspoon fish sauce
- 2 tablespoons plus 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
- 3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch long matchsticks
- 1 1/4 pounds ground beef sirloin
- 1 cup loosely packed torn fresh basil leaves
- Lime wedges, for serving
- In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
- When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl and set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
The Baron & Master have a respectable tolerance to spiciness, but the first time I made this I used just 1.5 peppers - I didn't want them spewing dinner & begging for Mac&Cheese.
My squad LOVES this Thai Basil Beef, so I generally increase the beef to two pounds and just add an extra splash of fish sauce & soy sauce to the sauce mix.
Lots of fun stuff on tap for this week (I promise, no excuses) -- so pour yourself a cup o' joe, put your feet up & come on back!