2 tablespoons vegetable oil
2 pounds lean beef
2 teaspoons dried basil
1/4 teaspoon dried oregano
1 teaspoon crushed garlic
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/8 teaspoon dried dill weed
3 tablespoons dried basil leaves
2 tablespoons olive oil
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
1 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
3 tablespoons dried basil leaves
1/8 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/8 teaspoon dried basil leaves
1/4 teaspoon dried dill weed
1/2 teaspoon dried rosemary
3 tablespoons dried basil leaves
2 tablespoons olive oil
1/4 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
1/2 teaspoon dried dill weed
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil leaves
1/8 teaspoon dried basil leaves
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
In a medium bowl, combine oil, basil, oregano, garlic, oregano, sage, rosemary, dill weed, basil, olive oil, olive oil, and olive oil. Mix just until melted and pour into a deep skillet. Sprinkle dill weed on both sides of the beef mixture.
Dredge beef strips in the olive oil, then cut into 2 inch cubes. Transfer to the skillet, stirring to coat. Add garlic butter, olive oil, basil, olive oil, basil, rosemary, dill weed, basil, rosemary, and dill weed. Saute over medium heat for 3 minutes.
Return beef strips to skillet. Stir in the garlic butter mixture, then heat through and add basil, rosemary, dill weed, basil, rosemary, and dill weed. Return meat to skillet, stirring, until well coated. Season with sage, salt, pepper, salt, pepper and sesame oil.
Return skillet to heat. Stir in the garlic butter mixture and bring to a simmer. Simmer, stirring constantly, for 4 minutes.
Return skillet to heat. Stir in the basil, rosemary, dill weed, basil, rosemary, dill weed, basil, rosemary, dill weed, basil, rosemary, dill weed, basil, rosemary, and dill weed. Bring to a full boil, stirring, and cook for 1 minute. Reduce heat to medium low, simmering for 2 minutes, stirring often. (Note: Stirring while stirring does not cause the liquid to harden.)
Return meat mixture to skillet over medium heat. Stirring constantly, bring to a full boil, stirring constantly. Cook for 8 to 10 minutes, stirring occasionally, until meat is tender; about 15 minutes. Transfer to a platter. Garnish with basil leaves and lavender.
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