Ingredients

1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoons plus 1 teaspoon Asian fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving

Directions

1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.

Serves 6.

print recipe

Ingredients

Salt
1 pound extra-wide egg noodles
1/4 cup extra-virgin olive oil (EVOO)
2 pounds lean ground beef sirloin
Pepper
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 ribs celery, chopped
1 bay leaf
3 tablespoons butter
2 tablespoons flour
2 cups beef broth
2 teaspoons Worcestershire sauce
One 10-ounce box frozen peas, thawed
1 small shallot, finely chopped
2 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
3/4 pound spinach, chopped
1/2 small red onion, chopped
1/2 pint grape tomatoes, halved
2 kosher dill pickles, sliced
1/4 cup chopped fresh dill

Directions

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
2. In a large, deep skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the beef, season with salt and pepper and cook until browned, 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook until crisp-tender, 5 minutes. Keep warm.
3. In a medium saucepan, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, then whisk in the beef broth and Worcestershire sauce and cook until thickened, 2 minutes. Stir the sauce into the beef mixture, then stir in the peas. Season with salt and pepper, lower the heat and simmer.
4. Meanwhile, in a large bowl, mix the shallot, vinegar, honey and mustard. Whisk in the remaining 3 tablespoons EVOO. Add the spinach, red onion, tomatoes and pickles; season with salt and pepper.
5. Toss the egg noodles with the remaining 1 tablespoon butter and the dill. Top with the beef stew and serve with the salad.

Serves 4.

print recipe