This is a quick stir fry which goes really well with steamed rice. I love to whip this up when I’m in a hurry. To balance the meat and for more colour, I added assorted peas & long beans. You can make this dish as spicy as you like by adjusting the amount of chilli padi. As beef cooks really fast, and overcooking beef will cause it to be tough, I just stir fry the beef briefly. If you don’t consume beef, you can also use minced chicken or pork, but you need to stir fry the meat longer than beef as they take longer to cook.
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- 120g minced beef
- 1 tbsp cooking oil
- 4 garlic cloves, peeled and finely chopped
- 2 long beans, ends trimmed and sliced to even lengths (about 5cm/2 inches)
- 1 chilli padi (bird’s eye chilli), finely sliced (adjust or omit to your liking)
- 1/2 tsp dark soy sauce
- 1 tsp thai fish sauce
- 50ml water
- 1 tbsp assorted peas
- a few sweet basil leaves, torn roughly
1. Heat oil, add garlic and chilli, fry garlic till lightly brown and fragrant.
2. Add long beans and stir fry for about 2 minutes. Then add beef and stir fry for a few seconds. Whenever you’re stir frying the beef, continuously use your spatula to break the minced beef to smaller pieces.
3. Mix soy sauce, fish sauce and water in a cup and then pour the solution to the meat. Add peas and continue to stir fry for a minute or until the beef is evenly coated in the dark sauce mixture and cooked.
4. Add basil leaves and turn off the flame when the leaves are just withered and you can smell the aroma of the basil. Served with steamed rice.
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