Cooking with Emma

We go to this good Thai restaurant and I love their basil beef dish. I tried to replicate it at home and it’s very good. I made it yesterday for dinner, and I’ll have the leftovers for lunch today!



My Thai Basil Beef w/ Jasmine Rice

Ingredients

One pound or so good steak (I use sirloin) Cut into bite sized pieces (You can also make this with boneless chicken)
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 small yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1 small can of coconut milk (I use low fat) (Find it on the Asian foods aisle)
1 ¼ cups uncooked jasmine rice
1 small can of chicken stock/broth

1 tablespoon curry powder (I use red curry)
I teaspoon cumin
1/8 teaspoon (dash) of cinnamon
1 teaspoon red pepper flakes
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
½ cup fresh chopped basil
olive oil


About one hour before:
Marinate the steak with about two tablespoons of olive oil and half of the curry powder and half the black pepper. Refrigerate.

For the rice:
Put a tablespoon of olive oil in the bottom of a hot pan. Add rice. Stir, coating the rice for about a minute. Add chicken stock and two tablespoons of the coconut milk. Bring to a boil. Cover, reduce heat to low until the rice is cooked through.


In a large saute pan:

Put the marinated steak into the hot pan and sear on both sides (about a minute on each side). Set aside in a bowl. Then in the same pan over medium heat, add about a tablespoon of olive oil and then add the peppers, onions and garlic. Cook for about five minutes, stirring occasionally. Add the rest of the curry powder, cumin, salt, cinnamon, pepper and the rest of red pepper flakes. Add the steak back in. Add the remaining coconut milk and stir. Cover and cook through on low heat for about ten minutes. A minute before serving stir in the basil. Serve with the rice.