Émincé of beef with Thai basil and fragrant rice, Pad Kaprow
A classic Thai street food dish. Tender strips of beef stir-fried in a wok with garlic, chilli, soy sauce and the unique flavour of holy basil. Served with delicately fragrant jasmine rice for the perfect balance between aromatic intensity and mildness.
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Ingredients
Portions:
4
150 g
beef (Palette de boeuf Suisse), thinly sliced
1 clove
garlic, minced
1 piece
red chili, sliced
1 tbsp
soy sauce
1 tbsp
fish sauce
1 piece
Thai eggplant, sliced
50 g
fine green beans, trimmed
30 g
red onion, sliced
1 tbsp
tapioca flour
salt, to taste
10 g
Thai basil leaves
200 g
jasmine rice, cooked
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a small bowl, toss the 150 g sliced beef with 1 tbsp tapioca flour and a pinch of salt until well-coated.
- Heat a wok over medium-high heat and add 1 tbsp of oil. Stir-fry the beef slices until browned and just cooked through, about 3-4 minutes. Remove from the wok and set aside.
- In the same wok, add the minced garlic and sliced chili. Stir-fry for 30 seconds until fragrant.
- Add 1 piece sliced Thai eggplant, 50 g fine green beans, and 30 g sliced red onion to the wok. Stir-fry for 3 minutes until the vegetables are just tender.
- Return the beef to the wok and add 1 tbsp soy sauce and 1 tbsp fish sauce. Toss everything together with the vegetables and cook for another 2 minutes.
- Stir in 10 g Thai basil leaves and cook for a final 1 minute until the basil is wilted. Serve immediately with 200 g of cooked jasmine rice.