2 tablespoons olive oil
1 pound minced beef
3 cloves garlic, minced
1 onion, finely chopped
1 piece fresh ginger root rot
4 cloves dried basil
4 bay leaves
1 teaspoon chili powder
2 teaspoons dried oregano
2 teaspoons crushed red pepper
1 teaspoon ground dried chives
1 pinch fresh lemon zest
2 pounds fresh mushrooms, sliced
1 (10 ounce) can coconut milk
2 cups cooked rice
1 1/2 pounds lion meat, sliced
1 (20 ounce) can mushroom soup
2 tablespoons vegetable oil
5 (7 ounce) cans chicken broth
1/2 teaspoon chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 cup very small red pepper flakes
6 green onions, sliced
12 pad Thai noodles
2 tablespoons Chinese cooking wine (optional)
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
2 green onions, sliced
2 teaspoons grated fresh ginger root
salt and pepper to taste
Heat olive oil in large skillet or saucepan over medium heat. Fry beef cubes in olive oil until browned. Stir in garlic and onion. Cook briefly, stirring constantly, adding more oil if necessary, until onion is translucent. Stir in ginger and basil. Stir in bay leaves. Reduce heat to low, and add chili powder, oregano, crushed pepper, chives, lemon zest, mushrooms, coconut milk, rice, meat, soup, vegetable oil, BBQ oil, chicken broth, vinegar, ground black pepper, sesame seeds, red chili flakes, green onions and pad Thai; stir well. Remove from heat.
Stir dry meat mixture into skillet or saucepan. Simmer until gravy thickens, about 10 minutes. Stir in rice and stir until absorbed.
Stir in chicken broth, green onion, chili flakes, curry powder, salt and pepper. Cook over medium heat for 3 to 3 1/2 minutes, stirring constantly, or until rice absorbs water.