Thai food has a distinctive flavor that sets it apart from other Asian cuisines. The blend of chilies, basil, fish sauce, and other spices creates delectable dishes that bring customers back for more.
When we were at a Thai restaurant a few months ago, I sampled someone else's dish of Thai basil beef. I looked it up, and the recipe below is a combination of what I found at www.taste.com.au and some preparation tips given on Martha Stewart's website.
I've made this a few times--absolutely delicious! Serve it with white or brown rice.
I've made this a few times--absolutely delicious! Serve it with white or brown rice.
Gluten Free Thai Basil Beef - for 6-8
1. Prepare beef: Rinse and thinly slice 1 pound of top sirloin or flat iron steak.
2. Prepare veggies:(1) Slice 1 red onion into thin slices. (I have also used a yellow onion.)
(2) Slice 3 T fresh red chilies. (You probably can substitute jalapeño here like I did.)
(3) Mince 3 cloves of garlic.
(4) Mince 2 T of fresh ginger.
(5) Then trim 2 to 3 cups of green beans
(6) Finely chop 2 large red chili. (I have also used 2 red bell peppers)
(7) Rinse 1 cup of Thai basil. (I have often used regular basil.)
(8) Optional: 1 -2 tomatoes cut in wedges
3. Stir-fry the beef: Heat a wok or large frying pan and add 2 T of oil and stir-fry the beef for 2 minutes until browned. Remove from wok, cover with foil on a plate and set aside.
4. Add veggies:
(1) Put 2 T more oil into your wok or skillet. Then add the onion, red chilies or red pepper, and green beans and stir-fry for 2 minutes.
(2) Add garlic and chilies and stir-fry for 2 minutes.
(3) Return beef to wok with 3 T + 1 t gluten free tamari, 3 T + 1 tsp. fish sauce, and 2 tsp. brown sugar; toss well.
(4) Add basil leaves and gently toss.
(5) Let this cook for 3-5 minutes so basil can fully release its flavor.
(6) Add tomato wedges if you like.
Serve with a dish of lime wedges for people to squirt over the top and mix in.
Check out some of the other curries on this blog!
(1) Put 2 T more oil into your wok or skillet. Then add the onion, red chilies or red pepper, and green beans and stir-fry for 2 minutes.
(2) Add garlic and chilies and stir-fry for 2 minutes.
(3) Return beef to wok with 3 T + 1 t gluten free tamari, 3 T + 1 tsp. fish sauce, and 2 tsp. brown sugar; toss well.
(4) Add basil leaves and gently toss.
(5) Let this cook for 3-5 minutes so basil can fully release its flavor.
(6) Add tomato wedges if you like.
Serve with a dish of lime wedges for people to squirt over the top and mix in.
Check out some of the other curries on this blog!
Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)
Rose's Authentic Chinese Yellow Curry (From a Taiwanese friend who brought this to dinner)
Thai Salmon & Vegetables in Green Curry ( Modified recipe from Internet search)
Massaman Chicken Curry with Yams & Pineapple (Modified recipe from back of curry paste & Thai recipe)
Spectacular Chicken Panang Curry (Modified recipe from back of curry paste & recipe)
Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)
Gluten Free Thai Chicken & Pumpkin Curry (From Internet search)
Other Thai Recipes on This Blog
Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)
Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce (Modified from Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup (Modified from Internet search)
Delicious Gluten Free Thai Wraps (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup (Modified from Internet search)
Delicious Gluten Free Thai Wraps (From Internet search)
This food I ate before and it tastes so similar to how my grama makes, and it is delicious. Ziyang
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