Hot and spicy.
We spent nine months in SE Asia in 1999-2000. This meal harkens back to that trip. Sweet, spicy, salty, fresh. Delicious. And quick to make.
First – cook basmati rice.
Mince
- Slice one yellow onion and sweat in peanut oil until translucent.
- Chop ginger (half a thumb) and add to onion.
- Add 500g beef mince and two chopped cloves of garlic.
- Cook, stirring occasionally, until mince changes colour.
- Add 2 Tbs fish sauce, 2 Tbs dark soy sauce, 2 Tbs brown sugar and 1 cup water. Simmer, stirring occasionally.
- Add a finely chopped hot red chilli and stir through. Simmer.
- Taste and add a dash of mirin and lemon juice to taste. And a pinch of salt and more sugar/chilli if needed. (It is supposed to be quite strong tasting – you will be mixing it with vegetables and rice.)
- Simmer a minute longer and add a bunch of roughly chopped coriander and whole Thai basil leaves.
Vegetables
- Roughly slice: green beans, peas, cauliflower florets and courgettes.
- Dice 2 cloves of garlic.
- Stir fry veg in this order: cauli, beans, courgettes, peas. Add garlic and stir fry another minute or so.
- Add lemon juice, a dash of teriyaki, a pinch of salt, grind of black pepper and poppy seeds. Stir fry a minute or so more.
- Serve a generous portion of basmati rice in bowls with the vegetables and beef on top.
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