Thai Beef and Basil – a recipe given to me by Victoria, that I …. tweaked…. a little.  Really yummy.  Plus, I got to use my new fancy cutter – essentially a cutter that spiral slices, or cuts long noodle cuts – paid $40 for it – and it’s gonna be worth it!  Here is the recipe:

1 lb ground beef
3/4 cup loose chopped basil
1/2 cup beef broth
1 cup frozen tri color peppers
2 tbs lime, 2 tbs soy, 2 tbs fish sauce

Carrot Basil Slaw:
4 carrots, spiral sliced – or julienned
1/4 cup basil, chiffonaded – ( rolled like a cigar and sliced thin)
zest from 2 limes

Dressing 3 tbs lime juice ( from 2 fresh limes) 2 tbs soy sauce, 2 tbs fish sauce, 1/2 tsp sugar

Instructions:

Press beef down into a thin pancake, and cook till crispy on one side, then flip.  Cook till crispy on second side, drain fat.  Chop up into pieces, add basil, broth and lime juice, soy, and fish sauce.  Simmer for about 5 minutes.  Add peppers, and simmer till warm – and sauce is reduced.

Mix carrots and basil for slaw, and coat with dressing.

Serve beef over jasmine rice, top with slaw, and enjoy!  Very tasty!!