Spicy Thai Basil Ground Elk Stir-Fry with Jasmine Rice and Crisp Sugar Snap Peas
25min
30min
3
520
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Chef's Note
Ground elk cooks faster than beef due to its leaner composition. For best results, make sure your wok or skillet is extremely hot before adding the meat to achieve a good sear without overcooking. If elk isn't available, substitute lean ground beef or venison.
Tags
Ingredients
1 cup jasmine rice
1.5 cups water
1 pound ground elk
8 ounces sugar snap peas
1 medium red bell pepper
2 medium shallots
4 cloves garlic cloves
2-3 whole Thai bird's eye chilies
1 cup fresh Thai basil leaves
3 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
2 teaspoons brown sugar
1 whole lime
Instructions
- 1
Rinse 1 cup jasmine rice under cold water until water runs clear. Drain well.
- 2
Add rinsed rice and 1.5 cups water to a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
- 3
Remove rice from heat and let stand, covered, for 10 minutes while preparing the stir-fry.
- 4
Trim the ends off 8 ounces of sugar snap peas and remove any strings.
- 5
Core and seed 1 medium red bell pepper, then slice into thin strips.
- 6
Peel and thinly slice 2 medium shallots.
- 7
Peel and mince 4 garlic cloves.
- 8
Remove stems from 2-3 Thai bird's eye chilies and thinly slice (wear gloves if sensitive to heat).
- 9
Pick 1 cup of Thai basil leaves from stems, keeping larger leaves whole and roughly chopping any larger ones.
- 10
Cut 1 lime into wedges for serving.
- 11
In a small bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and 2 teaspoons brown sugar until sugar dissolves. Set sauce aside.
- 12
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons vegetable oil and swirl to coat.
- 13
Add sugar snap peas and stir-fry for 2 minutes until bright green and slightly blistered but still crisp. Transfer to a plate.
- 14
Return wok to high heat and add remaining 1 tablespoon oil.
- 15
Add sliced shallots and stir-fry for 30 seconds until fragrant.
- 16
Add minced garlic and sliced chilies, stir-frying for another 30 seconds until aromatic but not burned.
- 17
Add 1 pound ground elk, breaking it up with a wooden spoon. Stir-fry for 4-5 minutes until no longer pink and starting to brown.
- 18
Add sliced red bell pepper and stir-fry for 2 minutes until slightly softened.
- 19
Pour the prepared sauce over the meat mixture and toss to coat everything evenly.
- 20
Return the sugar snap peas to the wok and toss to combine.
- 21
Turn off the heat and immediately add most of the Thai basil leaves, stirring until just wilted, about 30 seconds.
- 22
Fluff the jasmine rice with a fork and divide among three serving plates.
- 23
Spoon the elk stir-fry over the rice, garnish with remaining basil leaves and lime wedges.
Nutrition Information (per serving)
520
38g
45g
22g
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