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
![Thai Beef And Basil Stir-Fry Recipe Thai Beef And Basil Stir-Fry Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdmbdELRN__vUR0ssWiSlaNnECAGcKHCUGV3ah0vpAUEc7omGQ1H2VcZ-SHvn542BQPe5U-90ULfF-cXn8FQX0aF7nDWsbif1EBzin1uIMZTrol1XFc7U8iJVnfJcCi_NgDBTrJks1zg/s1600/Thai-beef-basil-stir-fry.jpg)
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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