Here’s a simple Thai-inspired stir fry dish that can be thrown together in less than 30 minutes. Need I say more?
- 1 top sirloin or rib eye steak, fat trimmed (but not in the Amelia Badelia fashion).
- 2 spring onions or leeks, cut into strips
- 1 large bunch of fresh basil, washed
- 2 cloves of garlic, minced
- 2 teaspoons of fresh ginger, thinly chopped
- 2 large tomatoes, skin removed and diced
- 1/2 cup of mushrooms
- 2 cups of Thai Jasmine rice
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- soy sauce
First, wash the rice in cold water, rinsing five times until you’ve removed most of the starch. Cook in a rice cooker with an equal amount of water (2 cups). While the rice is cooking, cut the steak into very thin strips and reserve.
Take half of the basil and saute in a skillet with a touch of vegetable oil until it becomes crunchy. Set aside.
When the rice is almost done, saute the leeks or onions in a wok or large skillet along with the mushrooms in the oil with garlic, ginger for two minutes. Then add the steak and quickly sear before adding the remaining uncooked basil. Cook for another minute until the basil has wilted then add the tomatoes and a few dashes of soy sauce.
Serve with the rice and garnish with the reserved crunchy basil.