Thai Inspired Beef Stir Fry With Basil And Chilies
This is a quick stir fry to make There is a little heat from the chilies, the wonderful aroma of the basil, and the umami of the fish sauce. This stir fry is easy to make and all you need is a bowl of rice or noodles on the side.
Course Main Course
Cuisine Thai
Keyword Easy Dinner, Stir Fry
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Author Syama
Ingredients
3/4lbBeef300g
15 -20Basil leaves About 1 bunch Notes 1
6- 8Thai Chilies Notes 2
6TbspNeutral flavor oil Notes 3
1TspDark Brown Sugar
2TbspThai Fish Sauce
3ClovesGarlic
1TspFresh Ginger Minced
1Shallot
½TspLemon Juice To Taste
1TspCorn Starch
2TbspWater
Salt If Needed
To Serve
Jasmine Rice
Instructions
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 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 they turn 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 the wok is small then remove it from the wok ). Add the reserved marinade 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.
Notes
Use Italian basil or Thai basil - whichever is available
Thai Chilies are spicy. Leave them whole to reduce heat or slice into thin rounds for an added kick.
Oils that have a 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 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.