Basil Beef Stir Fry Recipes

Steps:

• 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.
• 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.)

Steps:

• Heat the oil in or skillet over medium heat until hot and stir-fry 1/2 of the basil leaves for 2 to 3 minutes until crispy. Remove and drain on paper towels. Set aside.
• In the same pan, heat the leftover oil over medium heat and stir-fry the garlic, shallots and chillies for 2 to 3 minutes. Add the beef and stir-fry for 2 to 3 minutes until just cooked. Add the green beans and ginger, and season with the fish sauce, oyster sauce and sugar. Continue to stir-fry for another 2 to 3 minutes until the green beans are tender and cooked. Stir in the remaining basil leaves and remove from the heat.
• Transfer to a serving platter, garnish with cashew nuts and the reserved crispy fried basil leaves, and serve hot with steamed rice.

Steps:

• Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
• Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
• Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.

Steps:

• Place basil leaves in plastic bag and mash to release flavors and oils. Add two tablespoons olive oil, soy sauce, brown sugar, pepper, and beef into bag; refrigerate overnight.
• Warm a non-stick skillet over medium heat; add remaining oil when hot. Toss garlic and green onion in oil for two or three minutes, being careful not to brown them. Add marinated beef; sauté for 3-4 minutes until cooked as desired, monitoring closely.

Steps:

• Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
• Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
• Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
• Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
• Transfer to a platter and top with the reserved fried eggs.