So, if you guys recall…*Zach rolls his eyes because he knows that 90% of you are just Pinterest hoppers and have probably never seen our blog before* …I’m a huge fan of Cambodian food (exhibit A). Once upon a time, Sarah bought me a “Cambodian Cooking” cookbook. I’ve tried several of the recipes with varying levels of success. One of those successes is this delish dish ↓ .
For those of you who know anything about me, you know I can’t just leave a recipe alone and make it exactly the way the recipe says. In this particular dish, I made it with beef instead of pork and changed up the ingredients a little. The awesomeness hasn’t altered a bit!
(makes about 4 servings)
- 7-8 brussel sprouts (optional)
- 3 tablespoons oil
- 4 inch ginger root, peeled and cut into matchsticks
- 1 lb beef strips
- 6-8 green onions cut into thin strips (white half of the onion)
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 small bunch (4-5 leaves) of basil (I cut mine into strips)
- Optional – 4 servings of cooked rice or udon noodles to serve with
- Steam your brussel sprouts (or boil or microwave or whatever the heck you want to do with ’em) just until slightly tender, shocked in cool water, and set aside.
- Heat the oil in a wok or large skillet. Sauté the ginger for about 1 minute on medium heat.
- Season your beef (always season your beef before cooking!) and add to the pan.
- When the beef begins to brown, add your brussel sprouts, green onions, soy sauce, and sugar. Stir-fry for about 1-2 minutes. Remove from heat.
- Toss your stir-fry with the basil and serve over/with noodles or rice. That’s it!
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