Spicy Basil Beef Salad Food

SPICY BASIL BEEF (PAD KRAPOW)

Steps:

• Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
• Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
• Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
• Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
• Transfer to a platter and top with the reserved fried eggs.

THAI SPICY BASIL BEEF

Steps:

• Heat wok with oil, add garlic and chiles.
• Add beef and stir fry for 1 minute.
• Add onions and basil, stir for 1 minute.
• Add remaining sauce: oyster sauce, fish sauce, sugar, and white pepper.
• Stir fry until cooked, garnish with cilantro.
• Server immediately with steamed rice.

SPICY BEEF SALAD

Steps:

• Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

MY O MY.. BEST THAI BEEF SALAD EVER!

Steps:

• Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
• (I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
• Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
• To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
• Stir the dressing well.
• Place the beef on the salad and pour over the dressing.
• Serve immediately.

SPICY THAI BASIL BEEF

Steps:

• Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required).
• Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok.
• Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole).
• Add the oyster sauce, fish sauce and pepper and mix well.
• Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce.
• Garnish with coriander/cilantro if using and serve with rice or fried rice.