Stir-fried Basil Beef with Shiitakes and Cashews
Serves: 4
With its deliciously pure taste and lean, flavorful texture, grass-fed beef is a natural choice for healthy omega-3 essential fatty acids. Grass-fed beef takes less time to cook than grain-fed beef because it is leaner and lower in fat. So, pay close attention to your cooking times and watch that your beef does not overcook. Stovetop cooking is perfect for grass-fed beef, because you have more control over the temperature than on the grill.
Ingredients
PreparationIngredients
- 1/4 cup peanut or vegetable oil Add to list
- 1 pound grass fed beef, sirloin or top round, cut into thin strips Add to list
- 3 cloves garlic, minced Add to list
- 1 sweet onion, peeled and thinly sliced Add to list
- 1 cup sliced fresh mushrooms Add to list
- 1 small hot red chile, sliced Add to list
- 1 red bell pepper, seeded and cut into julienne strips Add to list
- 3 tablespoons soy sauce Add to list
- 1 teaspoon cane sugar Add to list
- 20 Thai or sweet basil leaves Add to list
- 1/2 cup roasted cashews or peanuts Add to list
Preparation
Heat 2 tablespoons of the oil over high heat in a wok or large saute pan. Stir-fry the beef and garlic for 4 minutes and remove from the pan. Add the remaining oil to the pan and cook the onion, mushrooms, chile and red bell pepper for 2 minutes. Stir in the beef mixture and add the soy sauce, sugar, basil leaves and cashews. Heat through and serve over steamed jasmine rice.
Recipe by , PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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