Ground Beef With Basil On Rice Noodles And Asian Marinated Cucumbers
|Thai rice noodles||12 Ounce (1 Package Thin Ones)|
|Peanut oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced (Large Ones)|
|Shallots||6 Large, peeled and coarsely chopped|
|Thai red curry paste||1⁄2 Teaspoon|
|Coarsely ground beef||1 Pound|
|Fish sauce||2 Tablespoon|
|Low sodium chicken stock||1⁄2 Cup (8 tbs)|
|Natural sugar||1⁄2 Tablespoon|
|Tightly packed basil||1 Cup (16 tbs), stemmed and torn in half|
|Natural sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Kirby cucumbers||1⁄2 Pound, thinly sliced|
|Rice vinegar||1⁄2 Cup (8 tbs)|
To make the beef:
1. Put the rice noodles into a large bowl of hot water, cover, and soak for 15 minutes or until soft. Drain and set aside.
2. Heat the oil over medium-low heat in a 12-inch skillet. Add the garlic and shallots. Cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes. During the last minute, add the curry paste and blend it into the mixture.
3. Turn up the heat to medium and stir in the beef. Using a spatula to break up the clumps, cook it until it begins to brown, about 4 minutes.
4. Stir in the fish sauce, chicken stock, and sugar. Bring to a simmer and add the basil. When the basil has wilted, gently mix the noodles into the skillet and cook for another minute or so. Serve at once with the Asian Marinated Cucumbers on the side.
To make the cucumbers:
1. Combine the sugar and water in a saucepan and heat until the sugar dissolves. Remove from the heat, and cool.
2. Place the cucumbers in a glass or stainless steel container, and pour the sugar syrup and vinegar over them. Cover and refrigerate for 8 hours or overnight. Drain just before serving.