Thai Beef, Chili & Basil Stir Fry
The classic Thai combination of hot chilies, garlic, and basil compliments meat, fish, and chicken. Like Chinese stir-fry, you can invent endless variations. This dish is best served with rice.
¾ cup of stir-fry + ½ cup of rice
4 cloves of garlic
2 tablespoons canola oil
5–6 small Thai chilies (or 2 jalapeño chilies), sliced
1 tablespoon sugar
¾ tablespoons fish sauce
1 tablespoon soy sauce (sweet or regular), low in sodium
½ tablespoon oyster sauce (optional)
1 cup green beans, trimmed and halved
1 pound lean ground beef
4 kaffir lime leaves, shredded (fresh or frozen, optional)
¾ cup reduced sodium chicken broth
10 holy basil leaves (or regular basil)
3 scallions, sliced
1½ cups brown rice, cooked
Makes: 5 Serving size: ¾ cup of stir-fry + ½ cup of rice
- Smash the garlic with the flat side of a chef’s knife to remove peel and slice thinly.
- Heat a wok pan or large nonstick skillet and add oil. Stir-fry the chilies and garlic for 2 minutes.
- Add the shallot and stir-fry for 2 minutes.
- Add the sugar, fish sauce, soy sauce, green beans and oyster sauce (if using) to the pan.
- Add the ground beef and brown as you break it up with a wooden spoon.
- Add the lime leaves, if using, and the chicken broth. Stir-fry another 5–8 minutes. Taste and adjust seasoning.
- Add basil and stir-fry until just wilted.
- Serve with sliced scallion garnish and pre-cooked brown rice. Enjoy!
Recipe contributed by FamilyCook Productions