Thai Basil Beef with Zucchini Noodles and Roasted Tomatoes
This vibrant Thai dish combines tender strips of beef, aromatic basil, and crisp zucchini noodles in a spicy-sweet sauce that dances on the palate. The roasted tomatoes add a burst of tangy-sweet flavor and juicy texture, while the Thai chili and garlic deliver a punch of heat and umami. The zucchini noodles, or zoodles, provide a refreshing, low-carb alternative to traditional rice noodles, showcasing the fresh, bright flavors of the dish. A sprinkle of crushed peanuts adds a layer of nuttiness and a satisfying crunch, while the interplay of spicy, savory, and sweet flavors transports you to the bustling streets of Bangkok.
Ingredients
- •1 pound beef sirloin, sliced into thin strips
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 cups cherry tomatoes
- •2 tablespoons olive oil, divided
- •1 onion, sliced
- •1 red bell pepper, sliced
- •2 carrots, peeled and julienned
- •3 garlic cloves, minced
- •1 Thai chili, thinly sliced (optional for added heat)
- •1/2 cup unsalted beef broth
- •2 tablespoons fish sauce
- •2 tablespoons sugar
- •1 tablespoon soy sauce
- •2 tablespoons lime juice
- •2 cups basil leaves, tightly packed
- •4 medium zucchinis, spiralized into noodles
- •Optional: Crushed peanuts, for garnish
Dietary Info
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the cherry tomatoes in 1 tablespoon of olive oil and spread them out on a baking sheet. Roast for 15-20 minutes, or until softened and lightly caramelized.
- 2
Season the beef strips with salt and pepper.
- 3
In a large skillet, heat 1 tablespoon of vegetable oil over high heat. Add the beef and stir-fry until cooked through and browned, about 3-5 minutes. Remove the beef from the skillet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onion, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4-5 minutes. Add the garlic and Thai chili (if using) and cook for an additional 30 seconds.
- 5
In a small bowl, whisk together the beef broth, fish sauce, sugar, soy sauce, and lime juice. Pour the sauce over the vegetables in the skillet.
- 6
Add the basil leaves and cooked beef to the skillet, stirring to combine. Cook for an additional 1-2 minutes, allowing the flavors to meld.
- 7
In a separate skillet or wok, quickly stir-fry the zucchini noodles until tender but still crisp, about 2-3 minutes. Divide the zoodles among four bowls.
- 8
Top each bowl of zoodles with the beef and vegetable mixture, followed by the roasted tomatoes. Garnish with crushed peanuts, if desired.
- 9
Optional: Offer additional fish sauce or hot sauce on the side for seasoning.
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