Thai Basil Beef Bowls

Well these were DELICIOUS. Nice flavour. Easy to make. Not much else to say here. Followed the recipe at every step. 

Thai Basil Beef Bowls 

Serves 4

• Ingredients:
  1 1/2 cups jasmine rice or long-grain white rice for serving

• 1 lb flank steak, sliced against the grain into thin strips

• 1 tsp cornstarch

• 2 Tbsp + 1 tsp vegetable oil

• 1 red bell pepper, cored and seeded, diced into 2-inch strips

• 1/2 large yellow onion, thinly sliced

• 1 1/2 Tbsp minced garlic

• 1 cup matchstick carrots

• 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
• 
  

Sauce:

• 3 Tbsp low-sodium soy sauce

• 1 1/2 tsp cornstarch

• 1/3 cup water

• 1 1/2 Tbsp fish sauce

• 1 Tbsp oyster sauce

• 2 Tbsp packed brown sugar

• 1 Tbsp fresh lime juice

• 1 Tbsp Sambal Oelek, or more to taste (optional)
• 
  Directions: 
• Cook rice according to directions listed on package.

• For the sauce: In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek, set aside.

• For the beef and veggies: Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the centre. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.

Quinoa & Sausage Zucchini Boats

The flavour profile on these is not unlike a stuffed pepper I made 4 (?!?!) years ago that I really liked. I would link to that blog post, but my blogging was atrocious back then and I will have to update. These were really delicious. They've got a little kick to them because of the hot Italian sausage and were super easy to make. I was inspired for them by seeing another recipe for zuchinni boats that I had none of the ingredients for, but I had a bunch of stuff in my fridge I needed to use. Happy cooking!

Quinoa & Sausage Zucchini Boats
Serves 2-4

Ingredients:
2 zuchinni
1/2 cup (dry) quinoa
1 cup chicken broth
2 spicy Italian sausage
1/2 onion or 1 full small onion, diced small
1-2 tomatoes (depends on size), diced
2 garlic cloves, finely chopped
s & p
1/2 cup freshly grated parmesan cheese (split)
1/4 cup panko bread crumbs
olive oil

Preheat the oven to 425. Cut each zuchinni in half length wise. Using a spoon (easier with a grapefruit spoon that has the sharp edges, but will work with a regular spoon) scoop out the insides of the zucchini making sure not to go all the way to the bottom or sides. Put the insides of the zuchinni to the side and save for later. Put the zucchini boats in a baking dish, set aside.  Make quinoa as per package directions (mine were 1/2 cup dry quinoa into 1 cup of  boiling chicken broth - reduce heat to medium and cook for 12-15 minutes or until the broth has been evaporated). While the quinoa is cooking, in a pan over medium heat with a splash of olive oil begin to cook sausage. I removed it from its casing and as it cooked broke it down into small pieces. After the sausage has begin to brown, add in the diced onion. When the onions begin to soften and become translucent, add the tomato and zuchinni insides. The zucchini insides and the tomato may make it seem a little watery, so I cooked it for a while to soak up some of the liquid. Add in chopped garlic. Cook for another minute or two. Once the quinoa is done, add to the sausage-vegetable mixture and mix. Turn off heat. Add in 1/4 cup of parmesan. Season with a pinch of salt and pepper. Carefully add the mixture to the zuchinni boats. In a bowl, mix breadcrumbs and the remaining parmesan together. Sprinkle over the top of each zuchinni boat. Drizzle the top of each out lightly with olive oil. Cook for 20 minutes or until golden brown on the top.