Thai Basil Beef
Thai basil beef 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 very 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 slightly longer to cook.
Thai Basil Beef Recipe
Stir fry briskly to avoid the beef from being overcooked and tough. You may substitute the beef with chicken or pork.
Prep Time: 5 mins
Cook Time: 6 mins
120g minced beef
1 tbsp cooking oil
4 garlic cloves
peeled and finely chopped 2 long beans
ends trimmed and sliced to 5 cm length 1 chilli padi
finely sliced (adjust or omit to your liking) 1 tbsp frozen vegetables (peas, carrots, corn)
thawed a few sweet basil leaves, torn roughly
1/2 tsp dark soy sauce
1 tsp thai fish sauce
Heat oil, add garlic and chilli, fry garlic till lightly brown and fragrant.
Add long beans and stir fry for about 2 minutes. Then add beef and stir fry for a few seconds, using the spatula to break the minced beef to smaller pieces.
Add (A) and thawed vegetables. Stir fry for a minute or until the beef is evenly coated in the dark sauce mixture and cooked.
Add basil leaves and turn off the stove when the leaves are just withered and you can smell the aroma of the basil. Served with steamed rice.