STIR-FRIED THAI BASIL BEEF
PORK CHOPS WITH ITALIAN HERB SAUCE
Speedier and lighter than takeout, this twist on a spicy Thai stir-fry makes good use of a large bunch of basil.
PREP TIME 8 MIN. – COOK TIME 7 MIN. READY IN 15 MIN. – SERVINGS 4
2 serrano chilies or Thai chilies 1 lb boneless beef sirloin 1 tbsp cornstarch 1 tbsp canola oil ½ (10 oz) bag matchstick (shredded) carrots
2 tbsp minced garlic 2 cups packed basil leaves 2 tbsp reduced- sodium soy sauce 1 tbsp fish sauce 2 tsp brown sugar
This fresh and versatile sauce pairs beautifully with pork chops, but it’s also delicious over grilled chicken or or fish.
PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 22 MIN. – SERVINGS 4
Pair it
Complete this meal with a glass of
Blackstone Merlot.
4 (about 1½ lbs) thick- cut boneless center- cut pork chops 1½ cups packed basil leaves 1 cup packed parsley leaves
2 tbsp capers, drained 2 anchovy fillets 1 clove garlic ½ tsp crushed red pepper 2 tbsp lemon juice ½ cup olive oil
STEP 1 Thinly slice the chilies. Slice the steak thinly against the grain. Toss steak with the cornstarch and season with salt and pepper. STEP 2 In a 12-inch nonstick skillet or wok, heat oil on high. Add beef and cook 3–4 min., until just browned. Transfer beef to a bowl. STEP 3 To same skillet, add the carrots, garlic, chilies, and basil. Cook 2 min., until basil is wilted. Stir in the soy sauce, fish sauce, sugar, and reserved beef. Cook 1 min.
Tip Serve over rice.
Per serving: 358 calories, 20g fat, 7g saturated fat, 86mg cholesterol, 683mg sodium, 16g carbohydrate, 1g fiber, 4g sugar, 27g protein
Fish sauce
Despite its strong scent, fish sauce blends easily
with other ingredients and adds rich savory flavor to curries, stir-fries, sauces, and marinades.
STEP 1 Set half of grill to medium and half to medium-high. STEP 2 Season the pork chops with salt and pepper. Grill pork 2 min. per side on hotter side of grill, until grill marks appear. Move pork to cooler side of grill and cook 4–5 min. per side, until an instant-read thermometer registers 145°F. Remove from grill and let stand 5 min. STEP 3 Meanwhile, to a food processor, add the basil, parsley, capers, anchovies, garlic, and crushed red pepper. Pulse until very finely chopped. Transfer to a medium bowl and stir in the lemon juice and oil. Season with salt and pepper to taste. STEP 4 Thinly slice pork and drizzle with herb sauce.
Per serving: 462 calories, 32g fat, 5g saturated fat, 109mg cholesterol, 291mg sodium, 3g carbohydrate, 1g fiber, 0g sugar, 41g protein
52 June 2019 |
www.savoryonline.com
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