Recipe by ~sabrina~
I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.
Top Review by Chef floWer
Made this for hubby and Little Miss (I don't eat red meat) and they both enjoyed it. The flavours smelt like a Thai kitchen (We all miss Thailand). I had to leave out the Thai basil because hubby doesn't really care for them (I love Thai basil). They both said it was delicious, I enjoyed it because it made a quick and easy dinner. Thank you ~sabrina~
- 30 g fresh ginger
- 2 tablespoons olive oil or 2 tablespoons peanut oil
- 600 g beef rump, sliced thinly
- 2 -3 garlic cloves, crushed
- 120 g snake beans, cut into 5cm lengths (although french beans work well also)
- 8 green onions, sliced thinly
- 2 teaspoons grated palm sugar
- 2 teaspoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1⁄2 cup loosely packed fresh Thai basil
Directions See How It's Made
- Slice peeled ginger thinly, stack slices then slice again into thin slivers.
- Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
- Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
- Add beans; stir-fry until just tender.
- Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
- Remove from heat and toss basil leaves through stir-fry.