Stir Fried Minced Beef With Chiles And Holy Basil 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:

• Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
• Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
• Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
• Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
• Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

Steps:

• 1. Make the chiles in fish sauce: In a small bowl, combine the fish sauce, chiles and garlic and set aside until ready to use.* Just before serving, stir in the lime juice and the coriander. 2. Make the beef: Coarsely chop the garlic and the chiles and mix them with the salt. 3. Heat a well-seasoned wok over high heat, then turn down the heat and add 2 tablespoons of the oil. Crack in one of the eggs and fry gently, pushing the egg around the wok with a spatula to prevent it from sticking, until it has cooked to your preference. Spoon some of the hot oil over the egg to ensure that the yolk cooks evenly. Using a spatula, carefully lift the egg out of the wok and place it on a warmed plate. Repeat with the second egg. Keep the eggs warm while you cook the beef. 4. Add the rest of the oil to the wok. When the oil is hot, fry the garlic and chiles for a moment, but don't let them color. Add the beef and continue to stir-fry for about a minute until just cooked through. Season to taste with the fish sauce and sugar but be careful not to add too much fish sauce or the dish will become too salty. 5. Add the stock or water to the wok and simmer for a moment. Don't let the mixture boil for too long or the meat will toughen and too much liquid will evaporate (there should be enough liquid to form a sauce). 6. Stir in the holy basil; as soon as it wilts, remove the wok from the heat. The beef should taste rich, hot, salty and spicy from the basil. 7. Divide the beef on two plates and top each with a fried egg. Serve with plenty of steamed jasmine rice and the the chiles in fish sauce on the side.

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Steps:

• In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.