This is very much inspired by Thai Basil Beef (a.k.a. Pad Gra Prow) but is not something that I would ever want to claim as being even remotely authentic for many reasons.
First, and probably foremost, is that Thai Basil is not something that can easily be found on the UK High Street. Yes, I know I could go to my local Asian supermarket (not that it’s especially local) and see if they have it available, but at the end of the day this is homecooking and if I wanted “authentic” Thai food I’d can assure you that I’d be eating out
Secondly, you may recall that my husband is not a fan of spicy food and although he’s not totally averse to a hint of chilli we have very different tolerance levels! What I think of as being mild will often bring him discomfort and strip away both his tastebuds and his ability to enjoy a meal. For that reason alone I have chosen to steer clear of any chillis in this dish, replacing them with a hint of Cayenne Pepper taking it even further from its South East Asian origins.
Finally, I’ve deconstructed the dish somewhat and have stir-fried the vegetables separately to the beef – itself marinated and cooked separately before being added in at the end. I didn’t want to cut good quality steak up into thin slices that would end up being lost amongst everything else and as I was already well off-piste I thought I might as well keep going.
With those caveats in mind – I present to you my very own Beef, Pepper and Basil Stir Fry
Trust me when I say you won’t be disappointed if you come to it with no preconceptions. It tastes amazing, probably because of the huge chunks of beef to be fair, and it looks good too. Although it might not be true to its roots it does make a really great bowl of food. The rich saltiness of the marinade and sauce work perfectly with the lime-inflused steak, both of which are wonderfully balanced with the aromatic basil and sweet peppers.
Inspired by a Thai dish, though without the same levels of heat. Rich flavoursome beef with fresh basil, zesty lime and sweet peppers.
- 2 tbsp Light Soy Sauce
- 1 tbsp Fish Sauce
- 1 tsp Garlic Powder
- 1 Lime zest and juice
- 2 Rump Steaks 180g - 200g each
- 2 tbsp Coconut Oil
- 1 Red Onion thinly sliced
- 1 Red Pepper deseeded and thinly sliced
- 1 Green Pepper deseeded and thinly sliced
- 2 tbsp Light Soy Sauce
- 2 tsp Fish Sauce
- 2 cloves Garlic peeled and crushed
- 1 tsp Light Brown Sugar
- 1 Lime juice only
- ½ tsp Cayenne Pepper
- 12 Basil Leaves
- 150 g White Rice cooked per pack instructions
Mix together the marinade ingredients. Put the beef steaks in a zip-loc bag (or shallow bowl) and pour over the marinade. Make sure the meat is well coated before putting in a cool place for 30-60 minutes.
Heat a heavy frying pan over a medium high heat with 1 tbsp of Coconut Oil. Remove the steaks from the marinade and sear in the pan for 3-4 minutes on each side until warmed through but still pink in the middle.
When the beef is cooked remove it from the pan and keep warm. Pour the remaining marinade into the pan and add a splash of water. It should quickly reduce to a thickened sauce. Remove from the heat when sufficiently thickened.
Add the remaining oil to a separate pan or wok. Tip in the sliced onion and stir fry for 2-3 minutes until softened and starting to brown. Add in the peppers and stir fry for another 2-3 minutes until tender.
Mix together the stir-fry sauce ingredients and add in the reduced marinade from the steak, then add it to the wok with the vegetables. Mix well ensuring that everything is well coated and cook for a further couple of minutes, ensuring everything retains its crunch.
Slice the beef as thinly or thickly as you want. Remove the stir fried vegetables from the heat then mix with the steak and the basil leaves - you want them to be warmed by the heat of the pan but not overcooked.
Serve immediately on top of freshly cooked white rice.