Thai Basil Beef

Double crop of Thai Basil in the garden this year. This is on our menu tonight. Thank you for the great recipe.

This recipe was one of the most delicious meals we have ever eaten! It was so simple we will definitely be eating it again! We did add two Tai chili’s (de-seeded) for a little more spice but otherwise used the recipe exactly !!!!!

Faster and fresher than a trip to our favorite takeout place. Beautiful and light like so many of your recipes. Thanks!

I made this last night and it was fantastic! A few modifications were needed cause I didn’t have exactly everything listed, nor do I have the opportunity to go to the store cause of the pandemic… BUT I had most stuff on hand, and some decent substitutes on hand.

Since I didn’t have flank steak, I used boneless beef rib meat strips from Costco that I defrosted and sliced into nice, 1/4″ thick pieces. I used the same suggested marinade method while prepping everthing else, but I added the garlic during this phase to impart some of that garlicy goodness into the meat. I didn’t end up growing any Thai basil in my garden this year, but I have a TON of regular Italian basil, so I used that and rounded out the flavor with a sprinkle of dried mint and a died keffir lime leaf in the sauce, which I pulled out once it was ready to serve. Those additions really did a great job to align the flavors a lot closer to that Thai basil taste. I also had to substitute fresh bell pepper with some frozen bits I had in the freezer. I just rinsed them with warm water, patted dry, and tossed in right at the last minute of cooking just to warm them up (cause being frozen and thawed they were already soft and a bit mushy and did not need to be cooked). Lastly, I didn’t have any fresh scallions/green onions, but I tossed in a small handful of freeze-dried ones I have in my spice cabinet.

Finally, I served this all up on a bed of jasmine rice that I cooked up with coconut milk, and it was a heavenly combo to say the least! Looking VERY much forward to having the leftovers for dinner tonight as well!

A++ recipe! This is definitely going a new and welcome addition to my standard rotation recipe list! THANK YOU for sharing this! 🙂

I had 2 leftover ribeyes from a grilled meal 2 days ago, I wanted to do something different with the beef, so this recipe was a great inspiration! I did make some changes due to dietary restrictions and ingredients on hand, but it still turned out delicious!

We have to do GF and low fodmap due to his celiac and my fructose intolerance. (I can’t eat garlic or sweet onion, as it will sicken me for days which took me years to figure out, as these were staples in my cooking for years)

So instead, I used one sliced poblano pepper instead of red peppers, I used shallots instead of garlic, and I used GF soy sauce. I also used a dash of rice wine vinegar, hot chili oil, and sesame oil, about a tbs each, and I did not have the clam or oyster juices, but it was not needed to make this dish OMG good.

I first sliced and trimmed fat and gristle from the cold medium rare grilled steaks and set them aside. Then chopped the poblanos, tops of green onion, and shallots, what little fresh basil I had, and I sauteed them first in a little olive oil, sesame oil, and chili oil, about a tsp each. I saved the green onion tops for garnish.

I have a basil plant, but could not harvest a cup of fresh leaves, so I pinched off a 1/4c and used 2 tsp dried basil instead, it worked just fine.

I put on a pot of boiling water for my rice noodles, of course, rice works as well, but we love the noodles with this dish. Never boil your rice noodles for more than 7 mins. That’s the trick, rice noodles will get mushy and sticky if boiled too long. Just strain and set aside if done before the entree. (pro tip, rice noodles will also dry out like cardboard if stored alone, always top them with your entree before storing for leftovers).

In my glass measuring cup, I make my sauce; 1/4cup GF soy sauce, 2 tbs rice wine vinegar, 3 tbs light brown sugar, 2 tsp corn starch, 1/4c water. A dash of sesame oil and red chili oil never disappoints! Whisk and set aside.

When poblanos are still crisp but cooked about halfway to limp, toss in the sliced beef, just to warm, 2 mins, then pour in sauce mix another 2 min, then the green onion garnish! O M G it’s SO GOOD!

Serve over wide rice noodles. Beware, your man will not take you out for dinner as this is better than anything he will ever get and pay 4x the price for!

Thanks for the inspiration Chef Savvy!