Thursday, September 27, 2007

Thai Beef & Basil + Chinese Fried Rice Deluxe

That's right, folks! It's a 2 for 1 recipe day! And the cool thing is, if you do it right, the Chinese Fried Rice will practically make itself the next day from the Thai beef leftovers--assuming there are any leftovers :-)

Thai Beef with Basil
The All New Good Housekeeping Cookbook
Serves 4


3 tablespoons Asian fish sauce--
if you've never used this before, just a warning--it's quite potent!
1 tablespoon soy sauce
1 tablespoon brown sugar
1 beef top round steak (1 pound)--you can also use top sirloin
1 tablespoon plus 1 teaspoon vegetable oil
1 jumbo sweet onion (1 pound), cut into 1/4-inch-thick slices
1 head bok choy (2 pounds)
3 long red chiles or serrano chiles, seeded and thinly sliced (amt. can be adjusted for heat pref.)
3 garlic cloves, cut into long thin slices--you can also use 1 teaspoon garlic powder
2 teaspoons minced, peeled fresh ginger--you can also use 1 teaspoon of dried ground ginger
1 cup loosely packed basil leaves--you can also use 1-2 tablespoons of dried crushed basil
2 cups cooked rice

In medium bowl, combine fish sauce, soy sauce and brown sugar. Cut steak lengthwise in half, then cut into 1/8-inch-thick slices across the grain. Add beef to fish-sauce mixture, tossing to coat well; cover and refrigerate beef 30 minutes to marinate--if you're using top sirloin, you can cut the marinate time down to 15 minutes.

In large skillet, heat 1 tablespoon oil over high heat until very hot. Add beef mixture and cook, stirring frequently (stir-frying), just until beef is no longer pink, about 1 minute. Transfer beef to bowl.

Trim and core bok choy. Separate leaves from stems, then cut each stem lengthwise in half. Cut stems and leaves crosswise into 2-inch pieces; wash and drain.

Add remaining 1 teaspoon oil to skillet. Add onion and bok choy stalks and cook, stirring frequently (stir-frying), until tender-crisp, about 4 minutes. Add bok choy leaves and stir-fry until wilted, about 2 minutes longer. Stir in chiles, garlic and ginger; cook 30 seconds.

Return beef to skillet and add basil; heat through. Serve over rice.

Chinese Fried Rice Deluxe
Serves 4

This is a very flexible recipe, so feel free to add or omit ingredients based on personal preference or allergy (that's for you & your shellfish allergy Katie!!). Also the secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.


6 tablespoons cooking oil
2 eggs
1 teaspoon salt
2 green onions, chopped
1/2 cup fresh shrimp, shell/devein--can use frozen shrimp, but thaw first (10 min. in bowl under cold running water)
4 cups cold, cooked rice
1/2 cup cooked peas--I would leave these out, since I don't like them, but Kyra does...
1/4 cup canned diced bamboo shoots
any combination of the following:
1/4 cup diced boiled ham
1/2 cup diced cooked chicken
1/2 cup diced roast pork, or leftover Thai Beef with basil :-)
2 tablespoons soy sauce
2 tablespoons chicken broth (or 1/2 teaspoon bouillon powder)
1 teaspoon sesame oil

Heat 2 tablespoons cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add green onion and shrimp and remaining salt. Cook until shrimp shows pink. Break up lumps of cold, cooked rice and add to shrimp. Stir until rice is heated (you may need to add a little more oil), and the grains of rice are separated. Make a hole in the center of rice. Add all the rest of the ingredients except for soy sauce, chicken broth and sesame oil. Stir until thoroughly heated and mixed. Add soy sauce, chicken broth or bouillon powder and sesame oil, and mix evenly through. Salt and pepper to taste. Garnish with additional chopped green onions if desired.

There you have it! I hope you enjoy your "international" cuisine :-)


Melinda said...

. . . I am SO hungry right now. I need to schedule reading your blog for AFTER a meal! Sounds delicious!

Katie said...

I always find it funny how much kids like peas, but most adults would rather have a different green veggie.

Melinda said...

This was such a GOOD recipe set (of course, for our family, I doubled it . . . then Michael's friends came by). So much for leftovers!

Anonymous said...

If I may contribute to the recipe....

Fried rice always better with a day old rice. You can either use long grain, or use less water if you're using short grain rice (water level should not be more than 1/3 inch from the rice surface).

Also- you can add 1/4 cup of dry sherry or chinese red/rice cooking wine as part of the wet ingredient :)

OK..when are we gonna have our cook-off??


Kristin said...

Yonas, thanks for the "using day-old rice" tip--that's actually what I meant by including the fried rice recipe--to use the beef the next day as part of the rice, but if you already had leftover rice sitting around at the same time as cooking up the thai beef, then you'd be set for them together :-) Oh, the joys of cooking!

I like the idea of a cook-off! Maybe the next time W&CA has a get-together, we can add an Iron-Chef type thing, as an ice-breaker :-) Joyce, Jay, Laura, Jill, Janet?

Anonymous said...

I'm game!
OK, we'll discuss more about this iron-chef, cook-off deal...

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