A recipe from Rosa’s Thai Cafe.
Ingredients
- 6 garlic cloves
- 6 red birds eye chillies adjust the spiciness level as preferred
- 4 tablespoons vegetable oil
- 400 g beef tenderloin sliced (or any protein you prefer)
- 2 tablespoons thai fish sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar brown or white is fine
- 1 small onion chopped
- 1⁄2 red and green chillies
- 60 g yard-long beans chopped, or green beans
- Large handful of Thai holy basil or Italian basil leaves
- 4 lime leaves chopped
- To serve:
- Steamed jasmine rice
- Crispy fried eggs
Servings:
Instructions
- Using a pestle and mortar or food processor, pound or blitz the chillies and garlic to a paste.
- Heat the oil in a wok set over a medium heat and fry the chillies and garlic paste until golden brown.
- Add the beef and stir in the fish sauce, light soy sauce, sugar and oyster sauce. Toss to mix well, then stir-fry for roughly 1-2 minutes until the meat is cooked.
- Add the red/green chillies and long beans, cook for 30 seconds, then mix in the basil and lime leaves.
- Remove from the heat and serve at once with steamed rice, topped with a slightly runny fried egg.
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