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March 2018
« Mar    

Beef Lemon Basil w/ Sautéed Carrots, Zucchini and Mushrooms

A cacophony of flavors that are bright and as spicy hot as you want but this meal still holds a sense of lightness and delicateness that wowed the taste buds.  An ode to a stir-fry for sure and could be easily served with rice or risotto, long noodles of some sort. 

  • 1 lb. chuck roast cubed or cut then
  • 4 carrots cut thin on the bias
  • 1 zucchini cubed up
  • Hand full or so of fresh cramini mushrooms (buttons) chopped same size as zucchini
  • 2 cloves of garlic minced
  • 3 Tbls. fresh basil julienned* (small but long ribbons) half reserved
  • Zest and juice of 1 lemon, reserve a little zest for garnish
  • Hot pepper flakes as desired (1 tsp. was what I used)
  • Salt and pepper to taste
  • Glug of olive oil


In a hot frying pan, add oil then add the garlic, most of the lemon zest and half of the basil and cook till garlic is soften, 3-4 minutes.  Add beef, season with salt and pepper and hot pepper flakes and stir often with a wooden spoon.  Cook until all sides of beef is seared, 10 minutes or so.  Stir in carrots and lemon juice and cook until carrots are just about tender, 10 – 15 minutes.  Add mushrooms and zucchini and cook till tender, 8 minutes or so.  Add remaining basil cook for a minute more, remove from heat and serve.  I made a salad for this but rice would be really nice with this.

served with a salad

Cooks’s note: I used some store bought chuck roast that was already cubed (stew meat) but next time I will go with a thinner stir-fry cut to balance out the size of the meat and the veg. 


* How to julienne basil:

Julienne is a fancy word for a simple technique it means:

(of food, especially vegetables) cut into thin strips or small, matchlike pieces.

 Ok, how do you do it with basil?  Take a bunch of basils leave and roll them up in a tight roll, then with a sharp knife slice roll thinly.

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