Ground Beef With Basil On Rice Noodles And Asian Marinated Cucumbers Recipe
Ingredients
| Beef | ||
| 1 12-ounce package thin Thai rice noodles | ||
| Peanut oil | 2 Tablespoon | |
| 3 large cloves garlic, minced | ||
| 4-6 large shallots, peeled and coarsely chopped | ||
| 1/2 teaspoon Thai red curry paste | ||
| 1 pound coarsely ground beef | ||
| Fish sauce | 2 Tablespoon | |
| 1/2 cup low-sodium chicken stock | ||
| 1/2 tablespoon natural sugar | ||
| 1 cup tightly packed basil leaves, stemmed and torn in half | ||
| Cucumbers | ||
| 1/2 cup natural sugar | ||
| Water | 1 Cup (16 tbs) | |
| 1/2 pound Kirby cucumbers, thinly sliced | ||
| Rice vinegar | 1/2 Cup (16 tbs) | |
Directions
To make the beef:
1. Put the rice noodles into a large bowl of hot water, cover, and soak for 15 minutes or until soft. Drain and set aside.
2. Heat the oil over medium-low heat in a 12-inch skillet. Add the garlic and shallots. Cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes. During the last minute, add the curry paste and blend it into the mixture.
3. Turn up the heat to medium and stir in the beef. Using a spatula to break up the clumps, cook it until it begins to brown, about 4 minutes.
4. Stir in the fish sauce, chicken stock, and sugar. Bring to a simmer and add the basil. When the basil has wilted, gently mix the noodles into the skillet and cook for another minute or so. Serve at once with the Asian Marinated Cucumbers on the side.
To make the cucumbers:
1. Combine the sugar and water in a saucepan and heat until the sugar dissolves. Remove from the heat, and cool.
2. Place the cucumbers in a glass or stainless steel container, and pour the sugar syrup and vinegar over them. Cover and refrigerate for 8 hours or overnight. Drain just before serving.
1. Put the rice noodles into a large bowl of hot water, cover, and soak for 15 minutes or until soft. Drain and set aside.
2. Heat the oil over medium-low heat in a 12-inch skillet. Add the garlic and shallots. Cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes. During the last minute, add the curry paste and blend it into the mixture.
3. Turn up the heat to medium and stir in the beef. Using a spatula to break up the clumps, cook it until it begins to brown, about 4 minutes.
4. Stir in the fish sauce, chicken stock, and sugar. Bring to a simmer and add the basil. When the basil has wilted, gently mix the noodles into the skillet and cook for another minute or so. Serve at once with the Asian Marinated Cucumbers on the side.
To make the cucumbers:
1. Combine the sugar and water in a saucepan and heat until the sugar dissolves. Remove from the heat, and cool.
2. Place the cucumbers in a glass or stainless steel container, and pour the sugar syrup and vinegar over them. Cover and refrigerate for 8 hours or overnight. Drain just before serving.
Chef
