Thai Beef with Chile and Basil

Basil grows profusely this summer. Both my Italian and Thai plants have bloomed into rotund bushes. I pick a large handful of Thai basil with the intention of making beef with chile and basil. Those Thai flavors are an explosion of spice and freshness. Many moons ago I sampled this at Jaiya, a old Thai favorite restaurant,  and fell in love. Their version almost always left my mouth on fire. My spice palate had dimmed since then, so adjustments will be made.

I slice tenderloin thinly. Two cups of basil leaves look like a lot but they will wilt very fast. I cut four green chiles on a bias. They are the medium hot variety. You really should use Thai bird chiles for authenticity if you can find them. Or if you are brave enough! My Indian grocery has three bins of chiles...hot, medium and mild. Pick your fire! 

This stir fry comes together very fast. So have everything prepped and ready. Garlic is minced. Onions are sliced. The meat is coated with cornstarch and oil. It sizzles in a hot pan. Tenderloin cooks fast. If you use sirloin or flank steak, it might take a tad longer. The meat is taken out of the pan. In goes garlic, onions and green chiles for a quick saute. Put the meat back into the pan. Add soy and fish sauce. Sugar and plenty of black pepper are added. Throw in the basil. Stir for 30 seconds and you have a glistening pan of beef. White rice makes a good foil for the spice. Dig in.



THAI BEEF WITH CHILE AND BASIL
Serves 4


1 pound Beef Tenderloin, Sirloin or Flank Steak
2+ 3 tablespoons Canola Oil

2 tablespoons Cornstarch
1 large Onion
5-6 Garlic cloves
4-6 Green Chiles
2 teaspoons Soy Sauce
3 tablespoons Fish Sauce
2 teaspoons Sugar
Several grinds of Black Pepper
2 cups Thai Basil leaves


Cut beef into thin slices.

Mince garlic finely.

Slice onion thinly.

Cut green chiles on a bias.

When you are ready to cook the beef add 2 tablespoons oil and cornstarch to the beef. Use your hands to coat the beef. 

Heat remaining oil in a cast iron or nonstick saucepan.

When oil shimmers, add beef and stir fry till brown on both sides. Remove beef from pan and keep aside. Tenderloin takes 5-6 minutes in total to cook. Flank or sirloin will take longer, 8-10 minutes. Pierce meat with a knife to check. The knife should go in easily.

Add garlic, onion and chiles to oil. Saute for a minute over a high flame.

Add beef back to the pan.

Season beef with soy sauce, fish sauce, sugar and plenty of black pepper.

Dump basil leaves over beef. Stir for 30 seconds and take saucepan off the flame.

Serve beef with hot white rice.

This is an 'Oh My' dish... we love it. Though the spiciness of chile has dimmed by frying them. The next time I will add them with the basil...Let the beef bite back, one mouthful at a time.

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