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.
- 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
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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