Spicy Beef Stir-Fry With Basil
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon Thai thin soy sauce, or light soy sauce
- 1tablespoon oyster sauce
- 1teaspoon fish sauce
- ¼cup chicken stock
- 1packed teaspoon grated palm sugar, or light brown sugar
- 8large cloves garlic
- 4 to 8fresh bird’s-eye chiles
- 1½tablespoons lard, or neutral oil
- 1½pounds beef tenderloin, sliced against the grain into 2-inch-long, ¼-inch thick strips
- 3 to 4makrut lime leaves, lightly bruised and torn into pieces (optional)
- 1½cups loosely packed fresh holy-basil leaves or sweet Thai basil leaves, sweet Thai basil leaves or other fragrant basil
Nutritional analysis per serving (4 servings)
524 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 37 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you’re making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
- Step 2
Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)
- Made with holy basil, this is a recipe for phat ka-phrao; if made with more widely available sweet Thai basil, it is phat bai hora-pha.
Private Notes
Comments
I was so excited to click on the link to add the ingredients to my weekly grocery list. Only to be disappointed once again at the complexity of the ingredients. I'm sure these exotic ingredients are easy to find in LA or NYC, but how about some recipes for those of us in the vast country between the coasts!? :-)
Some of the ingredients are difficult to find for those of us who don't have access to a Thai grocery. Substitutions: Lard- use a neutral oil (see ingredients). What's a neutral oil? Try canola (Non-GMO) or grapeseed. Both available at any grocery worth shopping at. Holy-basil: it's very mild so use regular basil but maybe a little less with just a touch of mint. Makrut lime leaves: order some online. Don't want to wait? Try 1/2 a small bay leaf and 1/4 tsp of lime zest.
Does holy basil refer to the herb Tulsi? And are "makrut lime" leaves the same as kaffir lime?
This was delish. I would recommend corn starch to thicken the sauce. Also used double the basil.
Make it and don’t change a thing! Simple and delicious prep for what my neighborhood is $50 worth of tenderloin!
Velvetted flank steak Doubled sauce Used little food processor for garlic & 5 Thai Chile’s