Thai Beef Stir Fry with Garlic and Basil

April 10, 2016 | By | Reply More

Thai beef stir fry

If you come here often, you might notice that some of my favorite foods are comfort foods, recipes that are the food equivalent of a warm blanket, cozy sweater or your softest pillows. Especially in the cooler months, this is what I crave.

Spring was just beginning to show itself here when, out of nowhere, we got an unexpected very cold blast accompanied by an all-day snowfall. Not only did this happen when I was just getting my garden started, but also on the same weekend as the planned installation of my new honeybee packages.

Our Saturday was primarily an inside day with the exception of taking Lucy outside and peeking under the top covers of my hives to see if the bees were eating the light sugar syrup I had mixed up for them. It was also a comfort food kind of day, beginning with the maple griddle cakes for breakfast and ending with this wonderful Thai beef stir fry that I have adapted from Bon Appetit.

Thai beef stir fryComfort food doesn’t always have to be as American as macaroni and cheese. Sometimes, crispy beef, lime, basil, and garlic come together with umami from a simple condiment of soy and fish sauce in the perfect comfort food dinner. This stir fry would be even better in summer when hot chiles and fresh basil are in season and maybe even growing in your garden. The basil is wilted briefly with the garlicky beef and then fresh raw basil is added to a refreshing salad that tops the finished dish. If you cannot find red chiles, use jalapeños as I did and feel free to adapt the amount of them based on your preference for spice.

We like this dinner on weeknights too, since the leftovers are great for lunch the following day. When you eat beef, make it grass-fed if possible. You can read more about why here!

Thai beef stir fryIngredients (Serves 4)

For sauce and salad:

4 Tbsp. organic, reduced-sodium soy sauce

2 Tbsp. fish sauce (I use Red Boat)

7 Tbsp. fresh lime juice, divided

2 tsp. sugar

3 medium carrots, julienned or grated as I do

3 scallions, thinly sliced

1 red chile or jalapeño pepper, seeded if you prefer less heat, thinly sliced

1 cup fresh basil leaves, chopped

1 Tbsp. sunflower or vegetable oil

Thai beef stir fryFor Thai beef stir fry:

2 Tbsp. sunflower or vegetable oil

12 cloves of garlic, peeled and thinly sliced

2 red chiles or jalapeños, seeded if you prefer less heat, thinly sliced

2 pounds ground beef, preferably grass-fed

1 cup chicken broth

3 cups fresh basil leaves

Sea salt and freshly ground pepper

Step one:

4 Tbsp. organic, reduced-sodium soy sauce

2 Tbsp. fish sauce

6 Tbsp. fresh lime juice

2 tsp. sugar

Make sauce by combining soy sauce, fish sauce, 6 tablespoons of lime juice and sugar in a small bowl. Stir until sugar is dissolved and set aside.

Thai beef stir fryStep two:

3 medium carrots, julienned or grated as I do

3 scallions, thinly sliced

1 red chile or jalapeño pepper, seeded if you prefer less heat, thinly sliced

1 cup fresh basil leaves, chopped

1 Tbsp. sunflower or vegetable oil

1 Tbsp. lime juice

Make the salad. Combine carrots, scallions, fresh basil, hot peppers, oil and remaining tablespoon of lime juice in a medium bowl. Set aside.

Step three

2 Tbsp. sunflower or vegetable oil

12 cloves of garlic, peeled and thinly sliced

2 red chiles or jalapeños, seeded if you prefer less heat, thinly sliced

2 pounds ground beef, preferably grass-fed

In a large skillet, heat the oil over high heat. add sliced garlic and hot peppers (be careful of oil splatters!) and stir fry for about 30 seconds. Add all of the beef, breaking it up with a wooden spoon and stirring to combine with the garlic and chiles. Let cook at high heat for 1-2 minutes to get a nice dark brown crispy coating on some of the beef. Stir again, breaking up beef even more and leave undisturbed again to brown the beef a little more.

Step four:

1 cup chicken broth

3 cups fresh basil leaves

Sea salt and freshly ground pepper

Thai beef stir fryReduce heat to medium and add the chicken stock. Scrape up any browned bits from the pan and cook for another few minutes until beef is cooked through. Add the fresh basil and stir just to wilt the basil. Season beef with salt and pepper to taste.

Serve the Thai beef stir fry over perfectly cooked white basmati rice. Spoon some reserved sauce over each serving and then top with a mound of the carrot-scallion salad. Pass more sauce at the table for serving.

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Category: Favorites, Food, General, Main Dishes, Recipes, Spring

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