This uber-savory dish is balanced by the bright flavor of fresh basil and fire from the Thai chilis. Ground beef can be substituted for ground tempeh, chicken, or pork, so use what you like! Serve with a runny egg on top for an authentic Thai experience.
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 3-4
Ingredients:
¼ cup sweet soy sauce
¼ cup fish sauce
2 tbsp sambal olek or sriracha
2 tbsp vegetable oil
1 tbsp garlic, minced (2 cloves)
1-2 thai chilis, sliced
1 lb lean ground beef
1 large onion, sliced
1 red bell pepper, sliced
1 cup Thai basil leaves, sliced
Cooked white rice, for serving
Preparation:
In a small bowl, combine sweet soy sauce, fish sauce, and sambal. Reserve.
Ensure the onion, bell pepper, and basil are sliced with your favorite Forge to Table knife before cooking.
Heat wok or skillet over high heat and add vegetable oil. Once the oil is slightly smoking, add chilis and garlic. Stir for about 30 seconds.
Stir in ground beef and press against the pan, let cook and brown for about 45 seconds. Turn beef to the other side and let cook and brown for another 45 seconds. Break up meat and drain any fat.
Stir in prepared onion, pepper, and stir-fry until the onion starts to soften. Add reserved sauce and cook for another minute.
Stir in basil and remove from heat. Serve on a bed of warm rice and enjoy!
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