As you already know, I’ve got a freezer filled with beef, Tasha being the forward thinker, took out a steak earlier in the week for tonight’s meal. After a early work day (7-4), T and I headed to the Groton Farmers market. Having skipped a week of shopping, we were low on just about everything. Which made me a happy farmers market shopper! We came home with heirloom tomatoes, corn, potatoes, watermelon, eggs, duck eggs, thai basil, sage, carrots, peaches, bagels, onions, chocolate chip cookies, and peach jam.
With all that bounty I was initially thinking steak, sage potatoes, and corn for dinner, but I couldn’t get the smell of the thai basil out of my head. It’s been one of my favorite flavors for some time now. When we returned home, I decided to make something using the Thai basil;
Thai basil beef
1 top round steak, sliced thin
1/4 white onion sliced thin
1 carrot Julienned
1 package of rice vermicelli
3 tablespoons oil
1 tablespoon soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
1/2 cup Thai basil
3 cloves of garlic diced
1 Serrano chili diced
1 lime sliced for garnish
Start a large pot of water for vermichelli.
Place chili, garlic, 1/2 the basil, a touch of course salt in a mortar and grind to a paste.
Heat oil over medium heat in a large skillet.
Saute paste until fragrant.
Season meat, and add to pan covering bottom in a single layer allow to brown a bit, then toss until 1/2 cooked.
Add onion, carrot, fish sauce, soy, sugar, then stir
Reduce heat to low, then top with all but a few sprigs of basil.
By this time the water for the vermicelli should be boiling, remove from heat and add noodles. Stir regularly, until al dente, about 6-8 minutes.
Drain the noodles add to a bowl, and pour sauteed meat and veggies over the noodles, and toss. If the stirfy was dry, and more liquid is desired; deglaze the pan with a touch of chicken stock. The goal is to finish the noodles in the liquid from the stirfry adding flavor.
Plate, garnish with remaining basil sprigs, and serve with a lime slice.