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Few years ago, my dear friend, Kathy from Melbourne asked me for this recipe.. Beef Basil .. which she wanted to cook for her lovely husband on his birthday.. The crispy basil added a bit extra taste to the dish.. The secret of every stir fried dish is quickly cook meats and vegies in very hot wok, meats are still tender and vegies are crispy.. This dish goes very well with a bowl of hot steamed Thai jasmine rice.. Aroy mak mak ka :)
Ingredients
200 g beef stir fried stripes (rump or topside)
1 bunch of basil, picked only leaves
1 tbs fresh peeled crushed garlic
1 tsp fresh crushed red chilli
1 tbs fish sauce
1 tbs oyster sauce
1/2 tbs sugar
1 tbs corn flour
2 tbs water
1/2 medium onion, sliced
1/2 cup green beans, cut into 1 inch pieces
1/2 cup of canned sliced bambooshoots
1/2 cup of other vegies eg, zucchini, capsicums, cut into bite size
Cooking oil
Methods
In a wok, add about 1 cup of oil, heat the oil until smoky.. Quickly add half of basil leaves in the hot oil.. The leaves will turn dark green and quickly crispy.. Take them out quickly from the oil. Set aside.
Turn the heat down to medium, add beef into the oil, cook quickly until turn brown, take it out. Set aside.
Add vegies (onions, green beans, bamboo shoots, zucchini, capsicums into the oil, quickly cook for 1 mins until it a little soften, take them out. Set aside.
Drain the oil out of the wok, just leave a little bit to coat the wok. Add garlic, chilli, fish sauce, oyster sauce, sugar, water and corn flour into the wok, stir well until getting thicken, then add cooked beef & vegies, quickly stir them together. Just before take it out, add fresh basil, quickly tossed them together.
Put it on the plate, sprinkle with crispy basil on the top.
200 g beef stir fried stripes (rump or topside)
1 bunch of basil, picked only leaves
1 tbs fresh peeled crushed garlic
1 tsp fresh crushed red chilli
1 tbs fish sauce
1 tbs oyster sauce
1/2 tbs sugar
1 tbs corn flour
2 tbs water
1/2 medium onion, sliced
1/2 cup green beans, cut into 1 inch pieces
1/2 cup of canned sliced bambooshoots
1/2 cup of other vegies eg, zucchini, capsicums, cut into bite size
Cooking oil
Methods
In a wok, add about 1 cup of oil, heat the oil until smoky.. Quickly add half of basil leaves in the hot oil.. The leaves will turn dark green and quickly crispy.. Take them out quickly from the oil. Set aside.
Turn the heat down to medium, add beef into the oil, cook quickly until turn brown, take it out. Set aside.
Add vegies (onions, green beans, bamboo shoots, zucchini, capsicums into the oil, quickly cook for 1 mins until it a little soften, take them out. Set aside.
Drain the oil out of the wok, just leave a little bit to coat the wok. Add garlic, chilli, fish sauce, oyster sauce, sugar, water and corn flour into the wok, stir well until getting thicken, then add cooked beef & vegies, quickly stir them together. Just before take it out, add fresh basil, quickly tossed them together.
Put it on the plate, sprinkle with crispy basil on the top.
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