Sunday, May 15, 2011

Stiry Fry of Beef with Roasted Chili Paste and Sweet Thai Basil

Here is the stirfry I demonstrated at my
"Thai Essentials" class at Alive Utah's Cook and Taste Weekend.
It is one of my favorites!
Quick to prepare and cook which makes it a great weeknight meal.  This recipe shows that you don't need to go to a restaurant for a great Thai meal.
Full of rich flavors it is certain to satisfy.


6 cloves garlic
1 lb tender beef cut into thin strips
1 small red onion sliced
2 tsp roasted chili paste
1 TBS oyster sauce
1 TBS fish sauce
1 TBS shaved palm sugar
1 red bell pepper cut into strips
Half cup of thai basil (or substitute regular basil if unavailable)
Handful of Asian greens, such as pak choy or baby bok choy
Coriander leaves and crispy fried shallots for garnishing


Heat 2 TBSP of vegetables oil in wok, add onions and stirfry briefly. Add garlic, stirfry briefly, add beef and cook a few minutes.

Add red pepper, stirfry briefly. Add chili paste, oyster sauce, fish sauce and palm sugar. Cook until beef is tender, only a few minutes.

Add basil, Asian greens, stirfry until greens are wilted.

Don’t over cook your stirfry, a good stirfry is fresh and crunchy and full of texture.

Transfer to serving plate and garnish with coriander and shallots. Serve with freshly steamed jasmine rice.

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