GHOST PEPPER, BEEF & TOMATOES

By Johnny Vang of Forenoon Market

Ingredients:

2 tsp. olive oil

2 garlic cloves, minced

1 stalk lemongrass, minced

2-3 ounces ginger, peeled and finely sliced

1 lb. ground beef

1/4 tsp. salt

1/4 tsp. black pepper

2 Tbsp oyster sauce

1 lb. fresh tomatoes, cut into bite-sized pieces

3-6 thai basil leaves

1/2 tsp minced ghost pepper (or crushed red pepper flakes)

Cooked rice or quinoa

Directions:

Heat the olive oil in a wok or large skillet over medium-high heat. Add garlic, lemongrass and ginger, and saute until softened, about 2-3 minutes.

Add ground beef, stirring and breaking up meat as it cooks. Add salt, black pepper, and oyster sauce. cook thoroughly, about 5-8 minutes.

Add tomatoes and cook until heated thoroughly, about 2 minutes.

Turn off heat. Add thai basil and ghost pepper. Stir and set aside.

Serve over warm rice or quinoa.