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

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Level: Easy

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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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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!!!

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Carla on 6.28.2012

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

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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!

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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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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.

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shilohbarkley on 8.1.2012

Disgusting. Dry. Won’t make again.

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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!

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Carla on 7.2.2012

Excellent – great flavors with a spicy kick.

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