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Food & Cooking Recipes Special of the Week

Thai Beef with Basil

Did You Know Walmart Has Thai Basil?

Thai Beef with Basil, came about on a fluke. One day, I was strolling through the produce section of Walmart. Out of the corner of my eye, there was something so astonishing to me.  Thai Basil. At. Walmart.  Without even thinking, I grabbed about four packages.   Placing them into my cart, it occurred to me:  “What are you going to make with this?” Seriously, there wasn’t a clue to be found to answer that question.  I just knew I had to have it.  

Buried deep in the back of my mind, I remembered seeing a recipe for Thai Beef in one of my cookbooks.  After making a beeline to the meat department, it was clear I have no idea what type of beef I needed.  In my cart went flank steak, top sirloin, and round steak.  If the recipe didn’t call for one of those, I knew I could make it work regardless.

Upon returning home, I flipped through several of my cookbooks until I finally found the recipe. It was in The All-New Good Housekeeping Cookbook copyright 2001.  This book has seen better days is quite the understatement.  The spine is destroyed and, being held together with clear packing tape. The book is out of print, but I did find a few copies on eBay. That is if I ever get around to replacing it.

Huh? Thai Beef with Basil with no Thai basil?

Reading through the recipe, I realized I have all the ingredients; however, something was off.  It called for basil, regular ole basil.  Glanced at the title again: “Thai Beef with Basil.”  Thai Beef? Check!  Thai basil?  Missing.  Of course, I had to make a substitution—the best decision I made that night, outside of buying the Thai basil in the first place.

This dish is incredibly simple.  As with all stir-fry dishes, prep all the ingredients before the cooking starts, and things will go so well.  Not only is it fast cooking and simple to make, it is delicious. The saltiness from the fish and soy sauces and sweetness from the sweet onion play exceptionally well with the beef.  The Thai basil is out of sight.  I would make this dish over and over again if I weren’t trying to broaden my list of go-to recipes. 

If you try this Thai Beef with Basil recipe, let me know what you think!

Thai Beef with Basil

Thai Beef with Basil

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Super simple, fresh tasting stir-fry seasoned with fish sauce
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Print Pin Rate
Course: Main Course
Cuisine: Asian, Thai
Diet: Diabetic, Low Fat, Low Lactose
Keyword: Asian, beef, stir-fry
Prep Time: 15 mins
Cook Time: 6 mins
marinating: 30 mins
Total Time: 51 mins
Servings: 4 servings
Calories: 226kcal

Equipment

  • Medium bowl
  • 12-inch skillet or wok

Ingredients

Instructions

  • In medium bowl, combine fish sauce, soy sauce, and brown sugar. Cut round steak lengthwise in half, then cut into ⅛-inch thick slices across the grain. Add beef to fish-sauce mixture, tossing to coat well; cover and refrigerate beef 30 minutes to marinate.
  • In 12-inch skillet or wok, heat 1 tablespoon oil over high heat until very hot. Add beef mixture and cook, stirring frequently (stir-frying), just until the beef is no longer pink, about 1 minute. Transfer beef to bowl.
  • Add remaining 1 teaspoon oil to skillet/wok. Add onion and cooking, stir-frying until tender-crisp, about 3 minutes. Stir in chiles, garlic and ginger; cook 30 seconds
  • Return beef to skillet and add basil; heat through.
Tried this recipe?Mention @taysbpkitchen or tag #taysbpkitchen!

Nutrition

Calories: 226kcal | Carbohydrates: 11g | Protein: 28g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1392mg | Potassium: 597mg | Fiber: 1g | Sugar: 8g | Vitamin A: 317IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg
Categories
Food & Cooking Recipes

Stir-Fried Beef and Broccoli

stir-fried beef and broccoli

Stir-fried beef and broccoli is one of my favorite dishes. It is super quick and straightforward. The key is to get all your mise en place done and cut your flank steak on a bias.  It is also great with chicken, pork tenderloin, and several meat substitutes.

Mise en place means everything in its place.  We also call it “prep work.”  When doing any fast cooking dish, such as stir fry, mise en place is essential.  Take a little time beforehand to get everything, chopped, mixed, and ready to be placed inside the hot wok.

When people say they hate cooking, it is usually for one or more reasons outside of the actual task of cooking.

  1. They do not have the proper tools.
  2. Read the recipe before you start cooking.
  3. Make sure you understand the wording of a recipe.
  4. The recipe poorly written.

Here are a couple of tips for the above.

Before you try this stir-fried beef and broccoli recipe, make sure you have the proper tools.

Those tools include cookware (pots and pans), utensils (tongs, spatulas, graters, and such).  When picking a recipe, make sure you have all you need to perform the method.  Also, a sharp knife makes all the difference in the world.  Pick a “steel” for honing the knives. Proper storage goes a long way. Guards for the blades or magnetic strips are excellent ideas. I would skip the storage block as some can dull the knives. I would suggest skipping the home sharpening for a professional.  Depending on how much usage the blades get, they may only need sharpening once or twice a year.

Read the recipe before you start cooking. 

There is nothing worse than getting everything together to realize some has marinated for 8 hours.  Reading a recipe for more than the list of ingredients is vital.  It can tell you when is the best time to make the recipe, such as weekend or weekday.

Make sure you understand the wording of a recipe

Not all recipes are well written. Some cooks assume you have a specific knowledge set when writing a recipe.  Some methods are for professional cooks and chefs.  The New Food Lovers Companion (2001) is an excellent book for all cooking terms.  Once you get a handle on the definitions, another great book is Culinary Artistry (1996). This book helps with pairing flavors.

Once there is a good understanding of the four tips above, cooking becomes a much easier process.  Try them out and let me know what you think!

 

stir-fried beef and broccoli

Stir-Fried Beef and Broccoli

Share this on TwitterMention @taybpkitchen or tag #taybpkitchen!
Can marinate the beef up to 10 hours, if that fits your schedule better
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Diet: Diabetic, Low Fat, Low Lactose
Keyword: Asian, beef, chicken, stir-fry
Prep Time: 15 mins
Cook Time: 15 mins
Marinating: 30 mins
Total Time: 1 hr
Servings: 4
Calories: 221kcal

Equipment

  • 12-in non-stick skillet or wok
  • 2 Large bowls
  • Small bowl

Ingredients

Instructions

  • In a large bowl, combine soy sauce, 1 teaspoon oil, 2 teaspoons cornstarch and honey.
  • Cut Flank steak lengthwise if half. With knife held in slanting position, almost parallel to the cutting surface, cut each half of steak crosswise into ⅛-inch thick slices. Add meat to soy mixture; toss to coat. Cover and refrigerate 30 minutes.
  • Cut broccoli into small florets. With vegetable peeler; peel broccoli stems; cut into ⅛-inch thick slices.
  • In nonstick 12-inch skillet, heat 1 teaspoon oil over high heat. Add broccoli florets and stems and cook, stirring frequently (stir-frying), 1 minute. Add ¼ cup water. Cover and cook 2 minutes; remove cover and cookie, stir-frying, until water has evaporated, about 2 minutes longer. Transfer to large bowl; keep warm. Wipe skillet with paper towels.
  • In skillet, heat 1 teaspoon oil over high heat until very hot. Add half of the beef and stir-fry until browned, about 3 minutes, transferring meat as it is browned to bowl with broccoli. Repeat with 1 teaspoon oil and remaining beef.
  • In small bowl, blend remaining 1 teaspoon cornstarch and 1 tablespoon water until smooth; set aside. Heat remaining 1 teaspoon oil in skillet over high heat until hot. Add ginger, garlic and crushed red pepper; cook 30 seconds. Stir in remaining ⅓ cup water and oyster sauce; heat to boiling. Stir in cornstarch mixture. Stir-fry until sauce has thickened and boils. Stir beef and broccoli into sauce in pan; heat through. Transfer to warm platter.
Tried this recipe?Mention @taysbpkitchen or tag #taysbpkitchen!

Notes

Variation: Beef with Snow Peas and Carrots
Prepare as directed but omit broccoli. Stir-fry 8 ounces snow peas and 8 ounces carrots, sliced, in ½ teaspoon oil. 
Variation:  You can use white or dark meat chicken instead of beef.

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 812mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
stir-fried chicken and broccoli
Stir-Fried Chicken and Broccoli