Too Much Heat, Don’t Get Out of the Kitchen

It is rare that a dish is too spicy for me. On the other hand, if I make it so I feel the heat, I tend to burn out the mouths of other diners of the dish. In my effort to strike the balance, I can sometimes over-do the heat level and have to find a way to tame the beast.

In a 2012 post on the blog She Knows, a few hints are given about what to do:

• Add acid
• Add veggies
• Add nuts
• Add sweet
• Add broth
• Add dairy
• Make more and don’t add more heat

Take a look at the post here.

There is no heat in this tasty Thai dish.

Skirt steak can be tough. Slice it against the grain to help that some.

Fry the beef.

Beans and garlic.

That stir fry with a side of edamame? Right up my alley!

Thai Steak Stir-Fry

Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 4

Ingredients:

1 teaspoon vegetable oil
1/2 pound skirt steak, cut against the grain into thin strips
1 pound green beans, trimmed
4 tablespoons minced peeled fresh ginger
4 cloves garlic, minced
2 tablespoons fish sauce
1 cup fresh basil leaves, torn if large
2 cups cooked rice, for serving

Directions:

1. In a wok or large skillet, heat oil over medium-high. Add steak and cook, stirring, until browned, about 4 minutes. With a slotted spoon, transfer steak to a plate. Add green beans, ginger, and garlic and cook, stirring, until green beans are crisp-tender, 5 minutes. Return beef and any juices to pan along with fish sauce and basil. Cook 1 minute. Serve with rice.

Source: http://www.marthastewart.com/907409/thai-steak-stir-fry