Recipe by Tea Jenny
I have not made this but I hope to soon. Posted for ZWT#6 2010
Top Review by Muffin Goddess
Delicious! I was tossing this together to use up some stuff I had in the kitchen (like the flank steak that was hogging up freezer space so my new ice cream maker bowl won't fit in there, lol), so I had to make a couple of slight changes. Some of my basil was slimy beyond hope (hate that, grr!), which only left me with about 1 1/2 cups basil, so I didn't bother frying any of it. I used Fresnos for the chiles and French green beans. No fresh gingerroot in the house, so I guesstimated and used about 2 tbs of Gourmet Garden ginger in a tube. I had plenty of fish sauce, but I forgot to pick up oyster sauce last weekend, so the closest sub I had in the house was Soy Vay Veri Veri Teriyaki sauce. I added 1 1/2 tbs of that and omitted the sugar because I didn't remember oyster sauce being sweet like teriyaki sauce. Lastly, I left out the cashews, mostly because I just didn't have any, partly because they're one of my least favorite nuts. This was simply perfect with Recipe#277122! Definitely a keeper, thanks for posting! :) Made for The Queens of Quisine for ZWT6 Asia
- 4 tablespoons oil
- 2 cups basil, stems removed
- 3 tablespoons minced garlic
- 4 tablespoons minced shallots
- 2 -3 tablespoons minced red chilies
- 500 g beef sirloin or 500 g flank steaks, thinly sliced
- 200 g green beans
- 5 cm ginger, peeled and cut into thin strips
- 1 tablespoon fish sauce
- 1 1⁄2 tablespoons oyster sauce
- 1 tablespoon sugar
- 95 g roasted unsalted cashews (optional)
Directions See How It's Made
- 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.