Wednesday, August 23, 2017
Tuesday, August 22, 2017
Monday, August 21, 2017
Sweet and Spicy Beef with Jasmine Rice and Crispy Shallot
Cooking time: 35 to 45 minutes
Calories per meal: 790
10 ozs. Ground Beef
1/2 cup Jasmine Rice
4 ozs. Sweet Peppers
2 cloves Garlic
1 Summer Squash
1 bunch Cilantro and Mint
2 tablespoons Rice Flour
2 teaspoons Golden Mountain Sauce
1 Bird's Eye Chile Pepper
1 tablespoon of Honey
Cooke the rice:
Remove the honey from the refrigerator to bring to room temperature.
In a small saucepan combine the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff rice with a fork
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce.
Peel and thinly slice the shallot; place in a medium bowl.
Large dice the squash.
Cut off and discard the sweet pepper stems; halve lengthwise, then remove and discard the ribs and seds. Thinly slice crosswise.
Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
Peel and roughly chop the garlic.
Quarter the lime.
Pick the cilantro and mint leaves off the stems; discard the stems.
Cut off and discard the stem ends of the chile pepper; thinly slice into rounds. Thoroughly wash your hands immediately after handling the chile pepper.
Coat and fry the shallot:
Add the flour to the bowl of shallot; season with salt and pepper. Toss to thoroughly coat.
In a large pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of shallot sizzles immediately when added to the pan, add the coated shallot in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 2 to 3 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Rinse and wipe out the pan.
Cook the vegetables:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and sweet peppers. Cook, stirring occasionally, 3 to 4 minutes or until lightly browned. Turn off the heat; stir in the green tops of the scallions. Season with salt and pepper to taste. Transfer to a bowl; set aside in a warm place. Wip out the pan.
Cook the beef and make the sauce:
In the same pan heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned.
Add the garlic, white bottoms of the scallions, honey, Golden Mountain sauce, the juice of 2 lime wedges, 2 tablespoons of water and as much of the chile pepper as you like, depending on how spicy you want the dish to be.
Cook, stirring frequently, 1 to 2 minutes, or until thorooughly combined and the beef is cooked through. Turn off the heat.
Plate your dish:
Divide the cooked rice between 2 dishes. Top with the cooked beef and sauce, and cooked vegetables. Garnish with the fried shallot, cilantro and mint (tearing the mint leaves just before adding), and remaining lime wedges.
We both enjoyed this dish and look forward to putting our own spin on it as we will definitely be making it again.
Our own spin being that the only change we decided would be not adding the mint, just the cilantro. However, we would much prefer Thai Basil to go with this dish. I'm sure that parsley would be a good substitute too.
Our package came with three of those small Bird's Eye Peppers. We added all of them and far from it being hot and spicy, it wasn't over the top. I only detected a little heat here and there, which I tolerated easily. I am not sure what we would substitute for the Bird's Eye Peppers as I have never seen them by that name in our local store, not even the Asian supermarket where we buy quite a lot of our supplies.