Spicy Thai basil beef is always one of our favorite dishes to get when we go out for Thai food and this was the first time that I have tried to make it. It turned out to be pretty easy and was really good, and since it was made at home, the portion was much bigger and cheaper than you would ever get out at a restaurant.
These are the veggies that were used and that is Thai basil. I sauteed them in their own pan to begin with in sesame oil. I started these up, minus the basil and had them going while I got started on the beef.
For the beef, I used flank steak which is not the usual type of cut that you would use for a dish like this. Usually, a cheaper cut like top round would be used, but the flank was amazing! We were so glad that I used flank because it was so much more flavorful and more importantly, it was so much more tender. Sometimes the beef can be the weak spot in this dish, but with the flank it was the highlight.
Cut into thin bite sized strips
I got another pan with sesame oil heated up and lightly coated the beef in cornstarch and pan fried it for a few minutes. This was the first time that I had ever used cornstarch and the consistency of the cornstarch itself freaked me out a little bit! It was like finely powdered styrofoam the way it would grind against whatever it touched.
Once the beef was just about fully cooked, I added it to the vegetables and added the Thai basil also.
It was close to done at this point. Fish sauce and beef broth were added and allowed to simmer and thicken for a few minutes. It was served over brown rice that was cooked in a half and half mixture of water and beef broth.
It was excellent and I even got a “one of the best things you have made in a while” quote! I can’t emphasize how easy it was to make what would seem like a more complex dish.
Recipe for Spicy Thai Basil Beef
Posted in Beef
Tagged Beef, beef broth, cornstarch, fish sauce, garlic, Green onion, jalapeno, peppers, restaurant favorite, spicy thai beef, Thai, Thai Basil
These were simple and good but they sure were hot! Start by making the stuffing which was primarily hot sausage with chopped onion, garlic, and Italian cheese. Make the stuffing with the proportions of your choice.
Cook the sausage about half way and drain the grease.
Add the other ingredients once the sausage is ready and put aside.
Cut the stems off of the peppers and remove the seeds and pulp. You may want to wear gloves and be sure not to touch your face….TRUST ME!
Then stuff as much filling as you can into the peppers and line in a baking dish.
Cover with a bit of tomato sauce and bake at 350 for about 20 minutes.
We put them on a bit of pasta to cut the heat of the peppers.
The other night we made stuffed peppers for dinner and again, this is really one of those meals that you can make unique to your tastes. We used green peppers, but if you prefer sweeter red peppers or even yellow, orange or purple peppers, by all means. We also used ground veal in our peppers, but most people would probably opt for beef (bison, chicken or turkey meat would be even lower in fat) for example. I’m not sure what inspired the use of veal, but sometimes you just want something different.
I have to give Greg all the credit here on this dish- he created it and made it while I was still at work. I love coming home to a dinner cooking in the oven 🙂
Like I said, he used ground veal. He browned it and set it aside. Later, adding some freshly grated parmesan.
To add some sustenance he also added some freshly sauteed onions and spinach and a little tomato sauce. Many recipes call for other fillers, such as rice or breadcrumbs, but he omitted that and honestly, it was not missed!
Then it was time to stuff the peppers, which he cored out nicely.
He baked them for about 40 minutes.
Though the skins were nice and wrinkly, the peppers were still quite firm. I would recommend a little longer in the oven, maybe 50-60 minutes if you prefer them more tender.
All in all, it was a good wholesome dinner!
Recipe for Stuffed Peppers