Thai beef stir-fry

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Posted: Friday, July 26, 2019 6:00 am

uge affinity for Thai cuisine. Thai cooking uses a lot of fish sauce, which is overpowering in larger doses, and it can be really spicy. There also are a LOT of fresh herbs thrown in; sometimes the herbs are all I can taste (aside from the fish sauce).

But last year I had lunch at a Thai place while my kiddo was at computer camp, and I ended up having one of the best meals of my life. I’m still dreaming about that stir-fry.

And no, this is not that stir-fry – I’ll  need to continue compiling samples and experimenting to figure out that one – but it shares many of the same characteristics. It’s nicely balanced, with a little fish sauce for that salty complexity, a bit of heat and a smattering of herbs; the end result is a dish where you can still taste the meat and vegetables and not just the sauce.

And it’s a perfect summer recipe because fresh herbs are in abundance – in some people’s gardens, anyway.

Like many others in the area, the late spring threw a wrench in our usual garden plans. We didn’t actually get our plants in until June. My herbs typically grow in pots right outside the patio doors, for easy access when I’m cooking, but we were in such a rush that everything went into the garden beds on the other side of the yard.

And on his first solo try on the mower this year, my kiddo accidentally took out a few chunks of the garden beds. (Some kids have a learning curve; he had a learning corner.)

I’m not sure where my herbs ended up in the jumble; I clearly recall planting them but when you look at the garden, we appear to be growing only tomato plants (about 3,000 of them) and weeds. Extremely healthy weeds.

So while I usually add fresh basil to this dish, last time I substituted green onions; it was easier to navigate the produce aisle at Miller’s Fresh Foods than it was to find my basil. The change suited me just fine.

For the recipe, see the Banner's online or print edition.

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