Ghost Pepper Beef & Tomatoes
The founders of Local Nosh Box know just the way to eat the season’s first fresh tomatoes: sautéed with aromatics, ground beef, summer herbs, and oyster sauce.
Ingredients
2 teaspoons olive oil
2 medium garlic cloves, minced or crushed
1 stalk lemongrass, minced
2-3 ounces ginger, peeled and finely sliced or matchstick style
1 pound ground beef
¼ teaspoon salt
¼ teaspoon black pepper, fine or course
2 tablespoons oyster sauce (we recommend Lee Kum Kee – Panda Brand)
1 pound fresh tomatoes, cut into bite-size pieces
3 to 6 Thai basil leaves
½ teaspoon minced ghost pepper (or crushed red pepper flakes)
Cooked rice or quinoa
Directions
Heat olive oil in a wok or large skillet over medium-high heat. Add garlic, lemongrass, and ginger, and sauté until softened, about 2-3 minutes.
Add ground beef, stirring and breaking up meat as it cooks. Add salt, black pepper, and oyster sauce. Cook thoroughly, about 5-8 minutes.
Add tomatoes and cook until heated thoroughly, about 2 minutes.
Turn off heat. Add Thai basil and ghost pepper. Stir and set aside.
Serve warm over rice or quinoa.
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