Cooked - Thai Basil Beef Stir-fry (pad Kra Pao-inspired)

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Thai Basil Beef Stir-fry (pad Kra Pao-inspired)

1.0

2 tbsp neutral oil

1 white onion, finely sliced

1 shallot, finely chopped

4 garlic cloves, finely chopped

1 long red chilli (or 2 bird's eye chillies), finely chopped

300g beef mince

2 tsp corn starch

1 bunch of Thai basil leaves, leaves removed from stem

2 tbsp soy sauce

1 tbsp dark soy

1 tbsp brown sugar

1 tbsp oyster sauce

1 tbsp Squid Brand Fish Sauce

1 egg

1 cup of cooked steamed jasmine rice

3 tbsp Squid brand fish sauce

1 tbsp white vinegar

1 garlic clove, minced

2 tbsp sugar

Juice of 1 lime

¼ Red chilli, finely chopped

2 tbsp water

Coriander, finely chopped

First make the nuoc cham, by mixing all the ingredients until the sugar has dissolved. Let rest in the fridge whilst you cook the rest.
In a wok or deep pan, heat on medium-high the neutral oil & once hot, fry the egg, carefully splashing the top with the hot oil. Remove from pan once the edges are golden.
In the same oil & wok, add in the garlic, shallots & chillies, stir fry for 30 seconds before adding in the beef & white onions. Stir fry on high until cooked and starting to caramelise, 8-10 minutes.
Next pour in the sauce & cook until glossy, sticky & fully coated.
Turn off the heat, toss in Thai basil & stir until wilted.
Serve hot over the jasmine rice the crispy fried egg and drizzle the nuac cham on top

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇹🇭Thai

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 49 weeks ago

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