The Library
The Library

minced
sliced
Combine Soy sauce (4 tsp) Oyster sauce (4 tsp) Fish sauce (3 tbsp) Sriracha sauce (2 tbsp) and Sugar (3 tbsp) in to bowl. We will use this to season the meat later.
Rinse and cook the rice in a rice cooker. For 3 cups of rice, use 4.5 cups of water.
Tip · For cooking rice, multiply # of cups by 1.5 to get # of cups of water.
In wok or pan, fry the Garlic (2 clove) for 10s so it's fragrant, and add in the Ground beef 80% lean (3 lb) and cook until it is brown.
Tip · In parallel, give the mushrooms a rinse.
Add White mushrooms (2 cup) and cook until done - allowing them to release their moisture and sear them.
Tip · In parallel, de-stem the basil by removing the center stalks.
Add in the sauce mixture from (Step 1) and stir around.
When the beef and mushrooms are ready, turn off heat or use low heat and add in the Thai basil (2 cup) leaves, cook until wilt.
Fry the eggs and serve with rice.
This is a personal favorite and guilty pleasure dish of mine - mainly because it is dangerously good but I am not sure how "healthy" it is. A Thai roommate taught me this dish and I cherished that memory. Plus, it's a quick grocery run since it has so few ingredients.
The instructions are pretty self-explanatory I think, so just remember brown the meat well, cook the mushroom, and only add the basil in at the last step. Important note: 3lb of meat and stuff can be hard to cook in 1 pan so I divide the stuff in half and cook two batches!

Enjoy!
0 comments
quiet around here
No comments yet
Be the first to share your thoughts.