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Ghost Pepper Beef & Tomatoes

Prep Time:  10 Minutes

     Cook Time:  15 Minutes

     Serves:  4

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

  1. 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.
  2. Add ground beef, stirring and breaking up meat as it cooks. Add salt, black pepper, and oyster sauce. Cook thoroughly, about 5-8 minutes.
  3. Add tomatoes and cook until heated thoroughly, about 2 minutes.
  4. Turn off heat. Add Thai basil and ghost pepper. Stir and set aside.
  5. Serve warm over rice or quinoa.

Notes