And this was the main course, the culmination, for Saturday’s Thai extravaganza! There were a couple of issues with it though – first, it was a bit too spicy. It was just about ok for me but too spicy for Alberto. Definitely fewer chillies next time.
The other issue is the slight accident I has whilst slicing the beef in which I sliced a good ¼ of my index finger fingernail off! I thought, for a horrible second, that I’d accidentally cut the tip of my finger off but mercifully I hadn’t – luckily I’d only sliced off part of the nail! (Very lucky indeed!) Massively painful though and now that the skin underneath is exposed it’s pretty much constantly painful. (It’s certainly making typing this more tricky!) Still, it could’ve been a lot worse!
I served this with jasmine rice which I also got from M&S along with the fishcakes.
The recipe is delicious but I’d certainly make it a bit less spicy next time.
500g of rump or fillet steak, finely sliced
3 bird’s eye chillies, lightly crushed with the side of a cleaver (I’d definitely only use 1 next time.)
1 tablespoon of fish sauce
3 tablespoons of oyster sauce
4 tablespoons of vegetable or chicken stock
2 tablespoons of vegetable oil
4 garlic cloves, finely chopped (I used just two as I was only cooking for 2, not 4)
½ a teaspoon of sugar
1 medium red onion, cut into thin wedges
2 handfuls of Thai sweet basil leaves
Mix the fish sauce, oyster sauce, stock and sugar in a small bowl
Heat the oil in a wok and stir fry the garlic over a medium heat until light brown.
Add the crushed chillies and meat and stir-fry, over a high heat for 3-4 minutes until the meat is cooked.
Add the onion wedges, and the oyster sauce mixture and stir-fry for about 2-3 minutes, whilst the sauce thickens.
Add the basil leaves and stir-fry for a minute or so until the basil wilts.
Serve with rice. Lovely!