Pad Kaprow - émincé of beef, Thai basil and crunchy vegetables
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 a double portion of crunchy vegetables in this low-carb version.
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Ingredients
Portions:
4
200 g
palette de boeuf Suisse, thinly sliced
1 tbsp
fish sauce
2 cloves
garlic, minced
1 piece
red chili, sliced
1 tbsp
soy sauce
50 g
green beans, cut into 2-inch pieces
50 g
Thai eggplant, sliced
50 g
sweet pepper, sliced
1 piece
red onion, sliced
1 tbsp
tapioca flour
pinch of salt
pinch of black pepper
20 g
Thai basil leaves
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a small bowl, combine 1 tbsp of fish sauce, 1 tbsp of soy sauce, and a pinch of salt. Set aside.
- Heat a wok over medium-high heat. Add the sliced red onion and sauté for 1-2 minutes until translucent.
- Add 200 g of thinly sliced palette de boeuf Suisse to the wok, stir-fry quickly until just browned, about 3-4 minutes.
- Add 2 cloves of minced garlic and 1 sliced red chili, cook for another minute.
- Toss in 50 g each of green beans, Thai eggplant, and sweet pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Sprinkle 1 tbsp of tapioca flour over the stir-fry, mix well to coat the ingredients evenly.
- Pour the sauce mixture into the wok, stir to combine and let cook for another minute. Finally, add 20 g of Thai basil leaves and a pinch of black pepper. Stir until the basil is wilted.
For optimal flavor, use fresh Thai basil. Adjust the chili amount to suit your spice preference.