Thai Basil Beef
Serves: 4 to 6
The recipe below was developed for grass-fed beef. Grass-fed meat typically has two to four times more omega-3 fatty acids and three to five times the CLA (conjugated linoleic acid) than meat from grain-fed animals. It also is high in vitamins E, C and beta-carotene. Because of its lower fat content, it cooks more quickly. Figure on cooking it in about 20 percent less time and at a lower heat.
Ingredients
PreparationIngredients
- 1/4 cup coconut oil Add to list
- 1 small flank steak, (about 1 1/2 to 2 pounds) thinly sliced across the grain Add to list
- 3 to 4 cloves garlic, minced Add to list
- 1 sweet onion, peeled and thinly sliced Add to list
- 1 cup sliced fresh mushrooms (shiitake, crimini or domestic) Add to list
- 1 small, hot red or green chile pepper, sliced Add to list
- 1 red bell pepper, seeded and cut into thin strips Add to list
- 3 tablespoons soy or fish 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 medium-high heat in a wok or large sauté 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 or fish sauce, sugar, basil leaves and cashews or peanuts. Heat through and serve over steamed Jasmine rice.
Recipe by , PCC Chef
Source: Sound Consumer May 2008
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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