Thai Chilli Beef And Bean Stir Fry With Basil Recipes

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THAI CHILLI BEEF AND BEAN STIR-FRY WITH BASIL



Thai Chilli Beef and Bean Stir-Fry With Basil image

Make and share this Thai Chilli Beef and Bean Stir-Fry With Basil recipe from Food.com.

Provided by Sonya01

Categories     Meat

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

150 g green beans, halved and parboiled
2 tablespoons oil
400 g rump steak, trimmed and very thinly sliced
1 -1 1/2 tablespoon trident red curry paste
1 garlic clove, chopped
2 spring onions, sliced
0.5 (410 g) can trident baby corn, drained
3 -4 tablespoons trident coconut milk
1 tablespoon trident stir-fry fish sauce
1 teaspoon sugar
1/2 bunch fresh basil, leaves picked from stems

Steps:

  • Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 1½ minutes.
  • Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
  • Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
  • Serve over jasmine rice.

Nutrition Facts : Calories 327.8, Fat 21.9, SaturatedFat 7.9, Cholesterol 75, Sodium 411.6, Carbohydrate 10.8, Fiber 1.9, Sugar 3.9, Protein 23

BASIL BEEF STIR-FRY



Basil Beef Stir-Fry image

This star of this meal is the barely tender basil that gets stirred into the umami-packed stir-fried beef after it has been taken off the heat. The basil adds a freshness with hints of anise that balance out the heavy soy flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups long-grain white rice
1/4 cup low-sodium soy sauce
5 teaspoons fish sauce
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/4 pounds ground beef
2 scallions, chopped
2 Fresno chile peppers, halved lengthwise, seeded and thinly sliced
1 cup snow peas, halved
2 cloves garlic, very thinly sliced
2 cups fresh basil leaves

Steps:

  • Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
  • Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
  • Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
  • Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
  • Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.

Nutrition Facts : Calories 580, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 83 milligrams, Sodium 1160 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Sugar 5 grams, Protein 35 grams

STIR-FRIED LONG BEANS WITH ROASTED CHILLI SAUCE AND THAI BASIL



Stir-Fried Long Beans With Roasted Chilli Sauce and Thai Basil image

Tua Yao Pad Prik Pow. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com

Provided by Mrs. Grosh

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb long beans
2 tablespoons peanut oil, for stir-frying
6 garlic cloves, chopped
2 -3 tablespoons roasted chili paste (nahm prk pow)
1 tablespoon fish sauce, to taste
1/2-1 cup thai sweet basil (bai horapa)

Steps:

  • Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
  • Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
  • Toss in the long beans and stir-fry 1-2 minutes.
  • Spoon in the roast chilli paste. Stir to mix well with the beans.
  • Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
  • Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
  • Season to taste with fish sauce.
  • Add the basil, stir well into the mixture to wilt.
  • Continue to stir-fry until the beans are tender to your liking.
  • Transfer to a serving dish and serve warm along with the other dishes with steamed rice.

Nutrition Facts : Calories 81.8, Fat 4.8, SaturatedFat 0.8, Sodium 235.3, Carbohydrate 7.6, Fiber 0.2, Sugar 0.1, Protein 2.5

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