"Thai basil beef - pad gra prow

By RoketJSquerl

Thai basil beef - pad gra prow - is an easy, fast and delicious Thai stir fry that's ready in no time flat.

Ingredients

• 10-12 10-12 10-12 oz good quality beef - sirloin, striploin or flank, sliced thinly across the grain
• 1 1 1 tsp soy sauce
• 1/4 1/4 1/4 tsp black pepper
• 5 5 5 cloves garlic - crushed
• 3 3 3 red finger hot chilies - minced
• 1 1 1 red finger hot chili - julienned
• 0-2 0-2 0 2 red chilies - 0 isn't hot, 2 is pretty hot
• 1 1 1 Tbsp fish sauce
• 1 1 1 tsp sugar
• a good handful of thai basil
• 3 3 3 Tbsp vegetable oil

Preparation

Step 1

Instructions
Combine the beef, soy and black pepper and refrigerate anywhere from 10 minutes to 2 hours.
Combine minced chilies and crushed garlic in a mortar and pestle and grind to a coarse paste. This isn't essential and it's a bit of a pain but it does help up the flavour.
Add the fish sauce and sugar to the chili garlic mixture and keep close to the stove.
Heat a wok or large skillet over high heat.
Add one Tbsp oil and add half the beef. Stir fry until no red colour remains, about 1 minute. Remove the beef. If there's any liquid in the pan stir it around until it dries up.
Add the second Tbsp of oil and stir fry the remaining beef. Remove the beef and dry out the pan as you did above if needed.
Return the beef to the wok or skillet and add the chili/garlic/fish sauce/sugar mixture. Stir fry over high heat until fragrant, about 2 minutes. Add the thai basil and cook until wilted.
Serve with jasmine rice.
Recipe Notes
Put the beef in the freezer for 15-20 minutes. This firms up the beef and makes it easier to slice thinly.
If using sirloin or striploin, try to get a small roast. It is almost impossible to slice a steak across the grain.
This recipe scales well as long as you only stir fry 5-6 oz of beef at a time.