rice. (and spicy beef with basil)

A bowl of fluffy steamed white rice is a dreamy meal to me. Yes, just humble rice perfectly cooked into separate tender grains that feel comfortable and warm in my belly. In our cubbyhole, I often plan a certain meal just to ensure rice makes it on my plate. Of course I need my vegetables, but if I could sometimes just have a bowl of rice, I think I would be quite content.

Perhaps you are thinking this seems so anticlimactic; making all of these lovely meals and secretly satisfied with a simple bowl of rice? It is not that or I would obviously be wasting a whole heck of a lot of time cooking and writing. It is just that I place quite a high value, respect, and status on a well prepared bowl of rice.

My appreciation for this meek little grain has taken a more reverent turn in the past two weeks. The economic and political factors contributing to the Global Rice Crisis are many, and the impact of this crisis is evident locally in stores that have restricted how much rice families may buy. Now, I do not need to buy eighty pounds of rice at one time, but a lot of the people I work with do. So indirectly, I am affected. If you are curious about the crisis, I have linked two articles here and here. Saying all of that to say, rice has taken on a whole new value and importance to me. I find myself buying just a little less, and serving it with even more passion.

If you already love it or want to learn, here is a recipe that makes your rice sing. A spicy beef stir-fry with the sweet finish of mirin and basil will make you lick every last sauce soaked grain from your plate. It is just that good. For an extra fantastic feature, it comes together in a snap. We had this impressive meal on the table in under 30 minutes. There are so many things to appreciate about that.

Spicy Beef with Basil serves 2
This recipe may be easily doubled just watch how much chili you use. Also, your butcher may be willing to cut your beef into stir-fry strips if you ask him or her. Be sure to say 'Cut across the grain for a stir-fry'. If you cut your meat yourself, cut across the grain or your meat will be tough.

1 pound top sirloin beef (very tender) or skirt steak, cut into thin strips
6 cloves garlic, minced
1 red or yellow bell pepper, sliced thinly
1 small red Thai chili or 1/2 jalapeno or other hot chili of preference, minced
1 tablespoon brown sugar
1 tablespoon mirin*
1 tablespoon cornstarch
1/4 cup soy sauce
splash of oil for sauté
1 packed cup basil leaves (Thai basil or regular basil)

steamed rice

1. In a small bowl, mix together brown sugar, mirin, cornstarch, and soy sauce. Set aside.
2. Rinse and thinly slice basil into chiffonade cut (thin ribbon cuts across the basil leaves). Set aside
3. Heat a splash of olive oil in a large skillet over medium/high heat. Be careful to not let it smoke. Toss meat into skillet and sauté for 3-5 minutes
4. Add garlic and both peppers to the skillet. Sauté another 3-5 minutes until meat is cooked and the peppers are just tender
5. When meat is done, quickly stir sauce one more time and pour into skillet. Stir ingredients all together to coat everything with the sauce. The sauce will thicken almost immediately. Pull from heat and toss with basil. Serve over rice. enjoy

*Mirin is rice wine vinegar sold in the international aisle of most grocery stores. Be sure to get Mirin rice WINE vinegar not just plain rice vinegar.

Comments

[Emily]

Do you think you could substitute chicken for this?

[L*Joy]

Emily- yes. chicken would be lovely. Be sure to slice it across the grain into thin strips and adjust the cooking time to ensure the chicken is cooked through. I would say it would need to be cooked about 5 minutes each side in thin strips.
have fun! and enjoy