Our 5:00 pm show each day is different and we never repeat the same show. It is mostly improv – based as we don’t know what we are making until an hour before the show. We do this on purpose as it helps us come together as a team, provides an opportunity for my assistants and I to share ideas and to have a little bit of fun. This weekend, two of my assistants made up a song while cooking this dish; it was rather amusing.
Now some of the ingredients were made with the flavored salts and oils that were made earlier in the day. Those ingredients aren’t necessary and I will be writing the recipe keeping in mind that the specific flavored oils and salts are not available.
1 lb beef (top round or chuck), hand minced (do not use ground beef for this recipe)
2 tbsp olive oil
3 tbsp fresh basil, minced
2 cloves of garlic, minced
zest of one lemon
juice of one lemon
5 large carrots, sliced thinly on the bias (long slices)
sea salt and black pepper to taste
In a large fry pan, add the oil and heat up. Once hot, add the basil, garlic, and 1/3 of the lemon zest. Sautee and add the beef quickly. The oil should be hot enough that it sears the beef (think stir fry). Once lightly browned add the carrots and stir frequently. Add the lemon juice, another 1/3 of the zest, and salt and pepper. Once carrots are tender, remove from the heat and serve. Garnish with remaining zest.