Beef with Basil
Ingredients
- 500 gBeef rump steak (thinly sliced)
- 1 pcThai basil (whole leaves)
- 3 pcGarlic (minced)
- 2 pcThai chili (finely sliced)
- 3 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbsprice wine
- 1 tspWhite sugar
- 1 tbspDark soy sauce
Method
Thinly sliced beef seared at high heat, remaining juicy and coated in a dark, glossy sauce. The powerful aroma of fresh basil cuts through the depth of the soy sauce.
- 1
Slice the beef into very thin strips, always against the grain so the meat remains tender. If the meat is too soft, place it in the freezer for 20 minutes to make slicing easier.
- 2
Crush the garlic cloves with the flat of the knife then mince them finely. Thinly slice the Thai chilies after removing the seeds if you want to limit the heat.
- 3
Heat the peanut oil in a smoking wok. Toss in the beef: it should brown instantly. Once the meat is seared and the juices mark the bottom, remove and set aside.
- 4
In the same wok, sauté the garlic and chili for 30 seconds. Deglaze with rice wine, then add the soy sauce, dark soy sauce, oyster sauce, and sugar. Return the beef so the sauce coats every piece.
- 5
Turn off the heat. Toss the whole Thai basil leaves into the wok. Mix quickly: the leaves should just wilt under the residual heat to keep their green fragrance.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot before adding oil to prevent the meat from sticking.
- Never overcrowd the wok: if doubling the recipe, cook in two batches to maintain a proper sear.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in a very hot pan for 1 minute to avoid toughening the beef.
