Spicy Thai Basil Beef (Pad Kra Pao) with Quinoa

Ingredients

• 1 lb Ground Beef
• 1 cup Holy Basil (Thai Basil)
• 1 Red Bell Pepper
• 2-3 Thai Chili Peppers
• 4 cloves Garlic
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Fish Sauce
• 1 tsp Brown Sugar
• 1 tbsp Oyster Sauce (Gluten-Free)
• 1 cup Quinoa
• 2 cups Water

Instructions

1. 1Combine the 1 cup Quinoa and 2 cups Water in a medium saucepan. Bring the water to a boil over high heat (212°F / 100°C), then reduce the heat to low. Cover the saucepan and simmer for 15-20 minutes, until all the water is absorbed and the quinoa is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes; this allows the quinoa to finish steaming and become fluffy.
2. 2While the quinoa cooks, prepare the vegetables. Finely mince the 4 cloves Garlic and the 2-3 Thai Chili Peppers; be very careful when handling the chili peppers, as they can irritate your skin and eyes. Slice the 1 Red Bell Pepper into thin strips, approximately 1/4-inch (0.6 cm) wide.
3. 3Heat a large skillet or wok over high heat. Add the finely minced 4 cloves Garlic and 2-3 Thai Chili Peppers to the hot skillet. Stir and cook for about 30 seconds, until they become very fragrant.
4. 4Add the 1 lb Ground Beef to the skillet. Break up the beef with a spoon and cook, stirring occasionally, for 5-7 minutes, until it is completely browned and no pink remains. The internal temperature of the beef should reach 160°F (71°C).
5. 5Add the sliced 1 Red Bell Pepper to the skillet with the beef. Continue to cook, stirring, for another 2-3 minutes, until the pepper is slightly softened but still has a little crispness.
6. 6Pour in the 3 tablespoons Soy Sauce (Gluten-Free Tamari), 1 tablespoon Fish Sauce, 1 teaspoon Brown Sugar, and 1 tablespoon Oyster Sauce (Gluten-Free). Stir all ingredients together well to coat the beef and vegetables, and cook for 1 minute, allowing the sauce to heat through.
7. 7Add the 1 cup Holy Basil (Thai Basil) to the skillet. Stir gently for about 30-60 seconds, just until the leaves begin to wilt and become fragrant.
8. 8Fluff the cooked quinoa with a fork. Serve the spicy Thai basil beef mixture immediately over the prepared quinoa.

Substitutions

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