Thai Basil Beef Bowls
- 2 large carrots, cut into matchsticks
- 1/2 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 jalapeño pepper, diced
- 1/2 small onion, sliced into thin wedges
- 1 T. fish sauce
- 1/2 tsp. honey
- 1/3 c. + 2 T. reduced sodium soy sauce, divided
- 2 T. sesame oil
- Juice of 1 lime
- 4 cloves garlic, minced or grated
- 2 tsp. fresh ginger, grated
- 1 lb. lean beef round steak, diced fine
- 1/3 c. sweet thai chili sauce
- 2 c. fresh basil leaves, sliced or chopped, plus extra for serving
- Toasted sesame seeds + chopped roasted peanuts, for serving
- 4 c. cooked brown rice (note: the time it takes to make the rice is also about how long it takes to make the rest of the dish)
Add the carrots, peppers, onion, fish sauce, honey, lime juice, and 2 tablespoons of the soy sauce to a medium bowl. Toss well and set aside.
Heat a large, heavy-bottomed skillet over medium heat. Add the sesame oil; once it is hot, add the garlic and ginger. Fry for 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, about 5 minutes. Once the beef is browned, add the 1/3 cup soy sauce, 1/3 cup sweet thai chili sauce, 1 cup of the fresh basil, and the reserved vegetables. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove the pan from the heat and stir in the remaining 1 cup fresh basil.
Divide the brown rice among four serving bowls and top with equal amounts of beef and vegetables. Garish with fresh basil, toasted sesame seeds, and chopped peanuts.
- Yields: 4 servings
- Preparation Time: 20 minutes