Make it Naked


Thai Beef and Basil

I keep reading how stress makes you fat. That’s interesting and all, but can stress make you stupid? I really hope so. Because otherwise, I have no excuse.

I mostly keep forgetting things. Repetitively. Like…

simple ingredients

beef

So beef. It was for dinner.

I rarely blog what I eat the same night but I’m pretty excited to share this. It was sort of a gloomy, rainy day here and I wanted something spicy. Really spicy, saucy, warm and comforting. My mind, or what I have left of one, went straight to Thai food.

add in the goods

Thai beef with basil. This really hit the spot. The beef marinates for a bit before cooking down with a few peppers and a lot of basil. It creates a sauce that’s full of flavorful and everything I wanted on a chilly, wet day.

thai beef

I had planned to serve it over some brown rice but I ended up trying it with cauliflower “rice” (side note: I hate cauliflower). I don’t know. Everyone keeps talking about it so I thought I’d try. Peer pressure? It was actually good. It really just took on the flavor of the sauce. The texture was surprisingly “ricey.” I think I might actually be a fan. Cauliflower’s delicious when it doesn’t taste like cauliflower. So do whatever you’re feeling…brown rice, cauliflower rice, no rice, jasmine rice. The rice really isn’t making the dish. The beef though, trust me…it’s unforgettable.

 

Thai Beef with Basil

Ingredients:
1lb skirt steak, sliced (against the grain)
2 tablespoons red curry paste
1 lime
5 cloves garlic
1/4 cup and 3 tablespoons tamari (or soy sauce)
2 tablespoons extra virgin olive oil
1 fresh Thai red chili pepper, minced
1/2 teaspoon freshly grated ginger
2 bell peppers, sliced (I used one red and one orange)
2 cups basil, chopped
Salt and pepper, to taste
1 scallion, chopped (for topping)

Directions:

  1. In a ziplock bag, add the sliced steak, 1 tablespoon of curry paste, juice of 1/2 of the lime, 2 garlic cloves, minced and 1/4 cup tamari. Let marinate in the refrigerator for at least an hour.
  2. In a deep skillet or wok heat 2 tablespoons of olive oil over medium high heat. Add the fresh chili pepper, ginger and 3 garlic cloves, minced.
  3. Add the beef and all the marinade to the skillet. Add 1 tablespoon red curry paste and 3 tablespoons of tamari. Stir so the paste is completely distributed. Add a bit of salt and pepper and let cook for about 2 minutes.
  4. Add the bell peppers and about 1/2 of the basil. Cover. Let cook about 10 minutes on medium high heat, stirring occasionally.
  5. In the last minute of cooking, stir in the last of the basil and finish with the other half of the lime juice. Top with scallions if desired. Serve over rice.

 

Cauliflower Rice:

Ingredients:
1 head cauliflower, chopped
1 tablespoon olive oil
salt

Directions:

  1. In a food processor, process cauliflower until it looks grainy (like rice).
  2. In a skillet, heat the olive oil. Add the cauliflower and as much salt as you’d like. I like my food salty so I probably added about 1/4 teaspoon of kosher salt. Cook covered, stirring occasionally about 5 minutes.

thai beef and basil

 

Notes:

  1. I use Thai Kitchen Red Curry Paste. I like it because I can recognize all the ingredients.
  2. Add broccoli. I didn’t because I married a broccoli hater. Add carrots. I didn’t because I forgot to buy them. Shocker.
  3. Let’s stay connected. Make it Naked’s on:

 

 


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Posted on September 13, 2014


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