Dish of Beef with Basil
(click to enlarge)

Beef with Basil


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
**
45 min
Yes		 A light beefy dish, simple to make, with interesting textural contrasts. The basil leaves won't be so green, but otherwise this dish reheats very well. Serve with plenty of steamed Jasmine rice.

1
1
3
----
4
3
8
5
1
1/2
2
2
#
t
T
---

cl
oz
oz
c
T
T
T
Beef, lean
Cornstarch
Water
----
Thai Chili (1)
Garlic
Bamboo Shoots (2)
Bell Pepper, red
Thai Basil Leaves (3)
Fish Sauce (4)
Oyster Sauce (5)
Oil
Prep   -   (25 min)
  1. Cut BEEF into strips abotu 1/8 inch thick, about 2 inches long and less than 1/2 inch wide. Massage with Cornstarch and Water until evenly coated. Let sit for about 15 minutes.
  2. Chop CHILIS very small. Crush GARLIC and chop small. Mix.
  3. Cut BAMBOO SHOOTS into slices similar in size to the Beef. If they were canned, blanch in boiling water for 5 minutes to remove the tinniness (not needed for the more modern vacuum pack) Weight given is drained.
  4. Cut BELL PEPPER into slivers.
  5. Remove BASIL LEAVES from stems and set them to soaking in cold water (keeps them green longer).
Run   -   (20 min)
  1. In a wok or spacious sauté pan heat Oil and fry Chili mix until aromatic, then stir in Beef and fry stirring until it completely looses its raw color and any exuded liquid has evaporated. Tke care the fond that sticks to the pan doesn't get too dark.
  2. Stir in Fish Sauce and Oyster Sauce and fry stirring for about 1 minute.
  3. Stir in Bamboo Shoots and fry stirring for another 3 minutes or so until Beef is cooked through and bamboo shoots are hot.
  4. Stir in the Bell Peppers for about 1 minute. Take off heat and stir in Basil Leaves.
  5. Serve immediately with plenty of steamed Jasmine rice.
NOTES:

  1. Thai Chili:

      If you don't have these, one medium Serrano will do the job. For details see our Thai Chilis page.

  2. Bamboo Shoots:

      These are now widely available in plastic vacuum bags, and are much better than canned - no tinny taste.

  3. Thai Basil:

      This should be the Thai Purple Basil, not the yellow-green Lemon Basil often sold as "Thai Basil". The best substitute would be Italian Basil. For details see our Thai Purple Basil page.

  4. Fish Sauce

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  5. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
smm_cowbasil1 100622 bvt149   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking and non-commercial use permitted