Thai Inspired Beef Stir Fry With Basil And Chilies
A quick stir fry inspired by Thai flavors.
1 bunch Basil (About 15 to 20 leaves)Notes 1
6- 8Thai Chilies Notes 2
6TbspNeutral flavor oil Notes 3
1TspDark Brown Sugar
2TbspThai Fish Sauce
½TspLemon JuiceTo Taste
Wash and dry the basil leaves thoroughly. Take about 4 to 5 leaves and finely chop them to make about 2 Tbsp of chopped leaves.
If the beef is not sliced , slice it against the grain into thin strips. Mix together the fish sauce, brown sugar , lemon juice, corn starch and water. Pour over the beef and toss well to coat. Set aside for 5 minutes.
Heat the wok with 6 tbsp of oil.
Fry the basil leaves until t turns bright green and crisp. Drain and reserve. Remove 4 tbsp of the oil and add the chopped ginger, garlic shallots and chilies. Stir fry for 30 seconds. Drain the beef from the marinade , reserving the juices. Stir fry the beef over high heat ( if needed do it in 2 to 3 batches.). It takes about 3 minutes for each batch to cook. As soon as the beef browns stop cooking.
Move the meat to the side (if smaller wok then remove from the wok ). Add reserved marinate to the wok . As soon as it boils toss the meat to coat and turn off the heat. Taste and adjust salt and lemon juice.
Toss the fried basil leaves over and serve hot.
Use Italian basil or Thai basil - which ever is available
Thai Chilies are spicy. Leave them whole to reduce heat or slice into thin rounds for an added kick.
Oils that have high smoking point are preferred while stir frying. Use Peanut oil or similar.
For a saucier version, mix 1 tsp cornstarch with 2 Tbsp water and a dash of fish sauce and add to the wok along with the reserved marinade.
For a colorful version add a sliced red Bell peppers or other crunchy vegetables to the stir fry. If using stir fry them for 30 seconds right after the shallots are stir fried.
For detailed instructions go to https://oventales.com/basil-chili-beef/ .