THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE
This popular spicy Thai dish in restaurants is very easy to make at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 12
Steps:
- 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 cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
- When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.
Nutrition Facts : Calories 363 g, Fat 21 g, Fiber 1 g, Protein 26 g
THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE
Slice beef and Thai purple basil combine for a very quick but super-flavorful stir-fry.
Provided by J. Kenji López-Alt
Categories Mains Quick Dinners
Time 30m
Yield 3
Number Of Ingredients 15
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.
Nutrition Facts : Calories 551 kcal, Carbohydrate 34 g, Cholesterol 119 mg, Fiber 3 g, Protein 46 g, SaturatedFat 6 g, Sodium 1381 mg, Sugar 11 g, Fat 25 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
THAI BASIL BEEF WITH COCONUT RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
- Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
- Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
Nutrition Facts : Calories 700, Fat 44 grams, SaturatedFat 24 grams, Cholesterol 77 milligrams, Sodium 713 milligrams, Carbohydrate 48 grams, Fiber 1 grams, Protein 29 grams, Sugar 7 grams
THAI BEEF WITH PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cook the noodles according to the package directions.
- In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
- Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
- Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
- Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
- Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.
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 BASIL
Provided by Dawn Perry
Categories Beef Stir-Fry Quick & Easy Low Cal Dinner Basil Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon 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 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
- Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons 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.
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
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THAI BEEF WITH BASIL RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (242)Estimated Reading Time 2 minsServings 4Total Time 25 mins
- 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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4.3/5 (21)Total Time 25 minsCategory Main DishCalories 423 per serving
- Heat oil in a large cast iron skillet or wok over high heat. Add garlic and half the jalapenos and cook, stirring, until fragrant, about 30 seconds. Add beef and season with salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, about 8-10 minutes. Add broth and basil leaves. Cook until basil has wilted, about 2 minutes.
- In a small bowl combine lime juice, soy sauce, fish sauce, and brown sugar. Stir until sugar dissolves, then add it to the beef mixture and toss to combine.
- Serve beef over rice, topped with scallions and remaining jalapeno. Garnish with additional lime wedges on the side.
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