INGREDIENTS:
- 1 lb (450g) beef (any cut that is suitable for stir-fry), thinly sliced
- 1 medium onion, sliced
- 2 handful Thai basil leaves
- 2 tablespoon grape seed or canola oil
- 3-5 Thai bird's eye chilies, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon Thai fish sauce
- 3 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon water
INSTRUCTIONS:
- In a small bowl, combine fish sauce, oyster sauce, sugar and water. Mix well and set aside.
- Heat 1 tbsp oil in a wok (or skillet) over med-high heat and add garlic and chilies. Stir-fry for 10 seconds, then add the beef. Stir-fry until the beef is no longer in pink, about 2 minutes. Transfer the beef to a plate and set aside.
- Add the remaining 1 tbsp oil to the wok. Add the onion and the sauce. Stir-fry for 1-2 minutes until the onions are just soft. Add the beef and heat through. Add the basil leaves and remove the wok from the heat and shake everything to mix well.
- Serve immediately with jasmin rice.
Source: Beyond Kimchee
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