Stir Fry Beef with Mushrooms and Basil

Stir Fry Beef with Mushrooms and Basil

Here is a very simple recipe that you can prepare in less then 30 minutes. I know you will enjoy this.

Ingredients

2 tbs. Peanut Oil, divided
6 cloves Garlic, very thinly sliced
2 Red Chile Peppers, seeded and thinly sliced, divided
½ inch fresh Ginger, minced

1 lb. Kosher Rib Eye Steak, partially frozen and then very thinly sliced. Allow the beef to defrost and then come up to room temperature.

½ cup Kosher Chicken Stock
½ lb. Mushrooms, some whole, some halved and some quartered
3 cups fresh Basil Leaves, divided
2 Carrots, julienned
2 Scallions, thinly sliced
Juice of 2 fresh Limes, divided
Zest of one Lime, minced
2 tbs. Soy Sauce
1 tbs. Kosher Fish Sauce (Also see the recipe in this Blog.)
1 tsp. Sugar

2 cups Steamed Rice Pre cooked
Lime Wedges from one Lime for a garnish.
Kosher salt, freshly Ground Black Pepper

Directions

Heat a little oil in a large wok over high heat. Add the garlic, ginger and one chili and cook, stirring, until fragrant, about 30 seconds. Add the beef, season with salt and pepper, and cook, and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add the chicken stock and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss the carrots, scallions, mushrooms, some lime juice, lime zest and remaining chili, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.

Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over. Serve with a fresh salad, a green vegetable and some fresh bread for a complete meal.
A special note. Whenever possible please purchase items Kosher That as from Israel That Especially Those products originating in Judea and the Shomron.

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