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Very tasty goodness from
!
Similar to my Thai curry chicken, but a subtle difference in flavour and just a tad spicier. I used a good sized sirloin flap (approx 1 lb) for this.
3 Tbsp sesame oil
About 2 1/2 cups of sliced beef
1 shallot finely diced
3 colves of garlic, minced
1 thumb sized piece of ginger or glangal, sliced into thin sticks
5 Thai chilies sliced (can be adjusted to taste)
2 Tbsp soy sauce
2 Fish sauce
1 1/2 Tbsp dark soy sauce
1 Tbsp Honey
2 Tbsp Red Thai curry powder
1/2 Tbsp Tumeric powder
1/2 Tbsp Lemongrass powder
1 bundle of fresh Thai basil
Process:
Heat a wok over high heat, add your shallot, garlic and ginger to the raw beef. Once the wok is hot add your sesame oil, it should start smoking. Add your beef to the wok and give it a quick toss. Some beef bits will stick, but that's okay. After you toss the beef, let everything sauteé together for 15 seconds, then add the Thai chilies. Let everything cook together for about another 15 seconds, then deglaze the pan with half of your soy sauce and fish sauce. Give the beef a toss, and if need be, a stir to keep everything incorporated. Add the rest of your soy sauce, and fish sauce, then add your dark soy sauce and honey. After that, you can add your powders and stir them in. Continue cooking the beef until just about done, then remove from the burner to rip the Thai basil leaves and drop them in the pan. Reintroduce to the burner and cook until the Thai basil wilts. Remove from the heat, and wok to not allow over cooking.
NOTE: The way I made this is HOT. Though I used the same amount of chilies in the last recipe, chicken and beef tend to react differently to spicy cooking. You may adjust the use of Thai chilies, de-seed them, or omit them if there are any sensitivies to capcacin.
NOTE: Have all your prep done and ready to go as your wok gets hot. I wrote this recipe and instructions to follow through like an assembly line so you can use what you need at an instant.
I hope you all enjoy!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Very tasty goodness from
!******************************Similar to my Thai curry chicken, but a subtle difference in flavour and just a tad spicier. I used a good sized sirloin flap (approx 1 lb) for this.
3 Tbsp sesame oil
About 2 1/2 cups of sliced beef
1 shallot finely diced
3 colves of garlic, minced
1 thumb sized piece of ginger or glangal, sliced into thin sticks
5 Thai chilies sliced (can be adjusted to taste)
2 Tbsp soy sauce
2 Fish sauce
1 1/2 Tbsp dark soy sauce
1 Tbsp Honey
2 Tbsp Red Thai curry powder
1/2 Tbsp Tumeric powder
1/2 Tbsp Lemongrass powder
1 bundle of fresh Thai basil
Process:
Heat a wok over high heat, add your shallot, garlic and ginger to the raw beef. Once the wok is hot add your sesame oil, it should start smoking. Add your beef to the wok and give it a quick toss. Some beef bits will stick, but that's okay. After you toss the beef, let everything sauteé together for 15 seconds, then add the Thai chilies. Let everything cook together for about another 15 seconds, then deglaze the pan with half of your soy sauce and fish sauce. Give the beef a toss, and if need be, a stir to keep everything incorporated. Add the rest of your soy sauce, and fish sauce, then add your dark soy sauce and honey. After that, you can add your powders and stir them in. Continue cooking the beef until just about done, then remove from the burner to rip the Thai basil leaves and drop them in the pan. Reintroduce to the burner and cook until the Thai basil wilts. Remove from the heat, and wok to not allow over cooking.
NOTE: The way I made this is HOT. Though I used the same amount of chilies in the last recipe, chicken and beef tend to react differently to spicy cooking. You may adjust the use of Thai chilies, de-seed them, or omit them if there are any sensitivies to capcacin.
NOTE: Have all your prep done and ready to go as your wok gets hot. I wrote this recipe and instructions to follow through like an assembly line so you can use what you need at an instant.
I hope you all enjoy!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 720px
File Size 222.8 kB
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