Spicy Beef Stir Fry With Basil Food

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

SPICY BEEF STIR-FRY WITH BASIL

Steps:

• If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
• Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

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.

BASIL BEEF STIR-FRY

Steps:

• Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
• Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
• Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
• Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
• Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.

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.

SPICY CHICKEN STIR FRY WITH BASIL

Steps:

• Prepare jasmine rice according to package directions.
• In a large wok, heat oil until its very hot.
• Sprinkle red pepper flakes in and add chicken.
• Be very careful not to let the red pepper flakes scorch! Trust me, this was learned the hard way.
• Cook chicken until it is no longer pink.
• Add garlic, onion, and bell peppers.
• Cook until the onions and bell peppers are cooked but still have some crispness. You don't want them to be too soft.
• Stir frequently.
• Remove wok from heat. Add cleaned fresh basil leaves by tearing into pieces and removing stems.
• Serve over jasmine rice and enjoy!

SPICY BEEF & PEPPER STIR-FRY

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

SPICY GARLIC BEEF STIR FRY

Steps:

• In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
• Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
• Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
• In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
• Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
• Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
• Serve immediately over rice.