Sunday 6 October 2019

Thai Basil Beef - Pad Gra Prow

Thai Basil Beef - Pad Gra Prow
  • 2 tablespoons oil
  • 380g bavette steak, sliced thinly against the grain and mixed with 1 teaspoon oil and 2 teaspoons cornstarch
  • 5 cloves garlic (chopped)
  • ½ of a red bell pepper (sliced thinly)
  • 1 small onion (thinly sliced)
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon fish sauce
  • ½ teaspoon sugar
  • 1 cup thai basil leaves 
  • Coriander (to garnish)
  • 1 green chilli, thinly sliced 
  • Thumbnail sized piece of fresh ginger cut into matchstick strips

Heat your wok over high heat, add the oil and then brown the steak, remove and set aside.

Add the garlic, red pepper, ginger and chilli to the wok and stir-fry for about 30 seconds. Add the onions and stir-fry until browned.  Return the beef back to the wok and add the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice, and garnish with coriander.

This is my version of Pad Gra Prow, yet again another quick and easy recipe, packed with flavour and it also packs a punch with the chilli, you can omit the chilli or reduce the amount used to suit your tastebuds.  Using this cut of steak is perfect as it is very tender, don’t over cook it though as that’s when it turns chewy.  A massive hit in our household and I can’t wait to make it again.

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