The Pioneer Woman Tasty Kitchen
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Spicy Beef and Basil with Vermicelli Noodles

3.75 Mitt(s) 4 Rating(s)4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A surprising burst of refreshment right smack dab in the middle of summer.

Ingredients

  • 1 pound Lean Ground Beef
  • 2 Tablespoons Chinese 5 Spice
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Freshly Minced Ginger
  • 3 whole Thai Bird Chiles, Minced
  • 1 whole Zucchini, Cut Into A Small Dice
  • 2 teaspoons Fish Sauce
  • 3 ounces, weight Vermicelli Noodles
  • ½ whole Red Bell Pepper, Cut Into A Small Dice
  • ½ cups Freshly Chopped Basil
  • ½ cups Chopped Parsley
  • 2 whole Scallions, Chopped
  • 1 whole Lime

Preparation

Brown the beef in a medium skillet until cooked through, about 6 minutes. Add the Chinese 5-spice and a pinch of salt and pepper and sauté another minute. Add the garlic and ginger, sauté another minute.

Add the zucchini and sauté another 2 minutes. Add the fish sauce and toss to combine. Taste it. Need more salt? Add a pinch if it does.

Cook the vermicelli noodles in boiling water, then drain and rinse under cool water.

In a large bowl, combine the cooked vermicelli noodles, the beef mixture, diced red bell pepper, basil, parsley, scallions, and a heavy squeeze of lime juice. Toss to combine.

Serve with more lime slices and seriously, just taste that. I know.

4 Comments

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Avatar of lunamoon

lunamoon on 7.5.2012

Well now why didn’t I go right to the Comments? Silly me. I left off the Thai Bird Chilies. Also, interesting note: I found CHinese Five Spice Powder for $7 at my local grocers. That was WAY too much to spend. I thought I might make my own, but by the time I got all the ingredients, I figured I would have spent that much anyways. I did find the 5 Spice, though, at a “whole foods type store” and it was only $4.69! I made it yesterday, without the chilies, (although I should have thought to use some of the many jalapenoes in my house!) and it was FABULOUS. I’m about to take the leftovers and have them for lunch. ALL MINE!!!

Avatar of Carla

Carla on 6.28.2012

Thanks, Bev. My mouth is watering in anticipation of the flavors.

Avatar of Bev Weidner

Bev Weidner on 6.28.2012

Carla, YES! Sorry, I botched the instructions. You add the chiles with the garlic and ginger, at the beginning. And if you can’t find it, no bigs. Use a jalapeno!

Avatar of Carla

Carla on 6.26.2012

Hi Bev,
This looks great. Do you add the chiles at the same time as the zucchini? Also – not sure that I’ve seen “Thai Bird Chiles” – do you think jalapenos might work with this? Can’t wait to try this.

4 Reviews

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Avatar of Danielle Terrell

Danielle Terrell on 8.9.2012

My husband and I LOVED this dish! It was scrumptious. We did substitute/leave some things out per our taste but it was still delicious. Thank you so much for sharing! This is a keeper.

Avatar of shilohbarkley

shilohbarkley on 8.1.2012

Disgusting. Dry. Won’t make again.

Avatar of lunamoon

lunamoon on 7.5.2012

Only because the spices weren’t a normal part of my repertoire, have I marked off 1 … mitten? Hand? Whatever. It was a beautiful dish. The photo, and the addition of basil, were what drew me to this recipe, initially. I’m SO GLAD I tried this! I like “different” flavors, and am very adventurous when it comes to trying new things. Most of my friends aren’t, and I was making this for friends. I left off the chilies, and it was a perfect level of spice and flavor. Although the addition of a jalapeno would have really kicked it up a notch! No matter, the dish was a success and my favorite of the evening. I will make it again, and look forward to reasearching more dishes using my new jar of Chinese Five Spice Powder. Thanks for a great recipe!

Avatar of Carla

Carla on 7.2.2012

Excellent – great flavors with a spicy kick.

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