Thai Beef and Basil Stirfry – Thai Recipes
This recipe for Thai Beef and Basil is incredibly quick to prepare and very tasty. The key to this dish is using the freshest ingredients you can get your hands on, so if you can’t find the Thai Holy basil, use your local basil, as it will bring some impressive aroma to your finished meal.
- 250 g of beef, sliced skirt steak or ground
- 1 red chili, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup of fresh basil leaves
- 1 large chili sliced
- 1 handful of green beans
- canola oil for cooking
Start by pounding up a roughly chopped red chili pepper and 3 cloves of garlic in a mortar and pestle with a pinch of kosher salt til they release their oils and fragrance. The coarse grain of the salt will help season as well as provide some texture while you pound the chile and garlic.
Next, in a small bowl, combine 1 tablespoon each of soy sauce, fish sauce and oyster sauce. Mix well and set aside.
In a wok or frying pan heat up 1 tablespoon of oil on high til it starts to smoke, then add the chilli garlic mix. Stir well for about a minute until it starts to smell really fragrant. Add 250g of sliced skirt steak and keep everything moving as you continue cooking for another minute. Next, add the sauce mixture and combine.
Next, stir in a handful of green beans (or long beans) and a sliced chili pepper. Finish off with adding 1 cup of fresh basil leaves. Mix to combine, then give a final taste. You shouldn’t need salt since you have fish sauce, but if it’s a little too spicy, balance it out with a touch of palm or brown sugar. When it’s tasting perfect, plate up on a fresh bed of steamed rice and top with a crisp fried egg if you have them.
The skirt steak is much like the flank, but with a coarser fibre. When you slice it thinly across the grain, you will get a really tender stirfry meat that cooks very quickly. As for the basil, the purists will insist on using Holy basil which is a Thai variety. Since I live in Canada and there are so many great places here that make some incredibly fresh and fragrant basil, I’m using it. With simple dishes, the freshness of the ingredients is crucial. Go out to your local Farmers Market or community garden and make good use of the bounty that’s available for you. It’s simply a waste if you don’t. Trust me, you’ll thank me later.
So my question of the day for you is: What are your favourite fresh herbs to cook with?