I have the ultimate comfort food recipe for you today. I had honestly never eaten short ribs until I made this recipe, and my mind was blown. They are falling off the bone, melt in your mouth good. And there's wine involved, so it's a win-win.Read More
My brain is still on vacation mode right now. I got back home on Tuesday from a 5 day trip in Florida with my family. I missing the sunshine and warm weather already, it has been a little dreary here since I got back. I will do a post about the trip, and share some pictures soon!
Now about this recipe. It is so so good, and it comes together quickly so it is a great weeknight meal.
Garlic and jalapeno (I scraped the seeds out) are added to the pan, and then the beef is cooked down. Then add the basil! Sadly I didn't have Thai basil, but regular basil worked just fine.
The beef is served over brown jasmine rice, that is cooked in water and coconut milk. This is by far my favorite way to cook rice now.
The sauce and slaw are prepped and ready. I did my slaw a bit differently than the original recipe, and it still turned out great.
The carrots add a nice color and crunch to the dish. And the basil makes it taste so fresh. I will definitely be making this again!
[recipe title= "Thai Beef with Basil and Coconut Rice" servings="4" time= "About 1 hour"]
- 1 cup brown jasmine rice
- 1 cup light coconut milk
- 1 cup water
In a small saucepan over medium-high heat combine the rice, coconut milk, and water. Bring to a boil, then cover and reduce the heat. Cook until all of the liquid is absorbed, about 25 minutes.
Thai Beef with Basil:
Slightly adapted from Shutterbean
- 2 tbsp vegetable oil, divided
- 6 cloves of garlic, thinly sliced
- 1 jalapeno, thinly sliced (remove seeds if desired)
- 1 lb ground beef
- salt and pepper
- 1/2 cup chicken stock
- 3 cups fresh basil, chopped and divided
- 2 medium carrots, peeled and cut into matchsticks
- 2 scallions, thinly sliced (white and green parts)
- 4 tbsp freshly squeezed lime juice
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- Heat 1 tablespoon of oil in a large skillet over high heat. Add the jalapeno and garlic, and cook until fragrant (about 30 seconds). Add the ground beef, and season with salt and pepper. With a wooden spoon break up the beef, and cook until nicely browned and cooked through completely (8-10 minutes). Add the stock and 2 cups of basil, cook until the basil has wilted (about 2 minutes).
- In a small bowl toss the carrots, scallions, remaining basil, 1 tablespoon of lime juice, and 1 tablespoon of oil.
- In another small bowl mix the soy sauce, fish sauce, sugar, and 3 tablespoons of lime juice until the sugar dissolves.
- To assemble layer the rice, beef, and then the slaw. Drizzle the sauce on top, and enjoy! [/recipe]
The ingredients are so simple, but the flavors are spot on. How could you go wrong with butter-basted steak, and a runny fried egg on top?
Today was a good day too, I had my last test for the term! Now I get to binge-watch House of Cards and a ton of movies for the next week or so. I've been dying to finish the new season of House of Cards because every one and their mom has been talking about it. And then spring term starts on the 30th, womp womp. Alright, now back to the sandwiches...
That color!! This pesto is so bright and fresh tasting.
The steak is seared and basted with butter, garlic and thyme.
Butter and garlic makes everything better right?
The hoagies are toasted under the broiler, then add the steak and cheese and broil again. Spread a hefty amount of pesto, and top with a fried egg. And inhale!
[recipe title= "Steak and Egg Sandwiches with Arugula Pesto" servings= "2" time= "45 Minutes"]
Adapted from I Am a Food Blog
- 4 cups arugula
- 1/2 cup Parmesan, grated
- Juice of half a lemon
- 3 cloves of garlic
- 1/4 cup olive oil
- Add the arugula, Parmesan, lemon juice and garlic to a food processor. Blend until smooth.
- While the food processor is running, slowly stream in the olive oil. Blend until smooth.
- Remove from the food processor and set aside.
- About 1 lb steak of choice (I used sirloin)
- 2-3 tbsp butter
- 4-5 sprigs of fresh thyme
- 1/3 cup cheddar cheese
- 2 eggs
- 2 french hoagie rolls
- Heat a cast iron skillet over medium-high heat. Quickly sear each side of the steak, about a minute for each side, and then add the butter, garlic, and thyme. Reduce the heat. Slightly tip the pan, and using a spoon continuously baste the butter and garlic over the steak. Continue cooking until the steak is to your liking. Keep in mind cooking time will vary depending on how thick your steak is.
- Remove the steak from the pan, and slice into about 1/4 thick pieces.
- In a non-stick pan over medium heat, fry two eggs to your liking. I suggest keeping the yolk runny.
- While the eggs are frying, turn the oven broiler on high, and toast the hoagie rolls until golden. Remove from the oven, add the steak and cheese to one side and return to the broiler until the cheese is golden and bubbling.
- To assemble, spread the pesto onto the hoagie, top with the fried egg, and smash 'em together.
Everything is better when topped with a fried egg!