This recipe dresses up hearty beef with some of our favorite Thai flavors, including a spicy-sweet sauce, fresh herbs, and crispy shallot, a traditional Thai garnish. We’re using hot bird’s eye chile (yours may be red or green) and honey to make the sauce, which lends some of its exciting flavor to a bed of jasmine rice. Sautéed summer squash and sweet peppers complete the dish with seasonal flair.
Ingredients
Ingredients
- 10 oz Ground Beef
- 1/2 c Jasmine Rice
- 4 oz Sweet Peppers
- 2 Garlic
- 2 Scallions
- 1 Lime
- 1 Summer Squash
- 1 Cilantro & Mint
- 2 tbsp Rice Flour
- 2 tsp Golden Mountain Sauce
- 1 Bird's Eye Chile Pepper
- 1 Shallot
- 1 tbsp Honey
Instructions
Instructions
Cook 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 the cooked 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 seeds. 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 end of the chile pepper; thinly slice into rounds. Thoroughly wash your hands immediately after handling the chile pepper.
Coat & 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. Wipe out the pan.
Cook the beef & 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’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly 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. Enjoy!