I had a bit of a craving for some good Thai, so found this recipe in a book I have called "A Little Taste of Thailand". I really loved it and was amazed at how quick and easy it was. It was actually quicker to make than it would've been to order from our local Thai takeaway, and just as delicious. I was very disappointed that the basil I bought earlier in the week was slimy and yuck by the time I made this, so I used coriander instead, which was still delicious - but I know the basil would be extra nice! You could easily serve it with rice, but we had it as is and it was more than filling enough - and just 235 calories per serve!
Ingredients (serves 4)
1 tablespoon fish sauce
3 tablespoons oyster sauce
4 tablespoons vegetable stock
1/2 teaspoon sugar
olive oil sprays
4 garlic cloves, finely chopped
2 bird's eye chillies, lightly crushed with the side of a cleaver
500g beef, finely sliced
1 medium onion, cut into thin wedges
200g green beans, trimmed
1/2 red capsicum, sliced
2 handfuls of Thai sweet basil leaves
Mix the fish sauce, oyster sauce, stock and sugar in a small bowl.
Spray the oil in the wok and stir-fry half the garlic over a medium heat until light brown. Add half the crushed chillies and half the meat and stir-fry over a high heat for 2-3 minutes or until the meat is cooked. Remove from the wok and repeat with the remaining garlic, chillies and meat. Return all the meat to the wok.
Add the onion and the fish sauce mixture and stir-fry for another minute.
Add the basil leaves and stir-fry until the basil begins to wilt. Serve.