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.

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There is no heat in this tasty Thai dish.

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

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Fry the beef.

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Beans and garlic.

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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


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


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.


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Categories: Beef 2, kosher, Low Carb, Main Dish 3, Recipes, Thai

Author:The Ranting Chef

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3 Comments on “Too Much Heat, Don’t Get Out of the Kitchen”

  1. November 3, 2015 at 1:33 pm #

    Very nice ❤


  2. November 3, 2015 at 1:41 pm #

    Looks so good!


  3. November 4, 2015 at 8:21 pm #



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