Sautéed beef with Thai basil
Preparation
Cook the Thai rice in a rice cooker.
Slice the beef into long, fine strips. Peel and slice the onion into half-moons.
If necessary, prepare the ki mao paste by placing one chopped shallot, 1 large, chopped red chilli and 1 clove of garlic without the germ in a mortar. Use the pestle to obtain a dense paste.
Heat the peanut oil in a wok. When the oil is smoking, add the onions and stir briefly. Then add the ki mao paste and the beef. Sear the beef well.
Then drizzle over the oyster sauce and add some soy sauce. Add the palm sugar, and finally sprinkle over some large Thai basil leaves to obtain the unrivalled flavour of this spicy albeit very refined dish. The sauce must be brownish and it must smell of liquorice.
Serve with Thai rice.
Slice the beef into long, fine strips. Peel and slice the onion into half-moons.
If necessary, prepare the ki mao paste by placing one chopped shallot, 1 large, chopped red chilli and 1 clove of garlic without the germ in a mortar. Use the pestle to obtain a dense paste.
Heat the peanut oil in a wok. When the oil is smoking, add the onions and stir briefly. Then add the ki mao paste and the beef. Sear the beef well.
Then drizzle over the oyster sauce and add some soy sauce. Add the palm sugar, and finally sprinkle over some large Thai basil leaves to obtain the unrivalled flavour of this spicy albeit very refined dish. The sauce must be brownish and it must smell of liquorice.
Serve with Thai rice.