4 tablespoons oil
5 bunches holy basil, stems removed to yield 2 cups
3 tablespoons minced garlic
4 tablespoons minced shallot
2 to 3 tablespoons minced red chilies
500g beef sirloin or flank steak, thinly sliced
200g green beans, cut into lengths to yield 2 cups
5cm young ginger, peeled and cut into thin strips
1 tablespoon fish sauce
11/2 tablespoons oyster sauce
1 tablespoon sugar
- Heat the oil in a wok or skillet over medium heat until hot and stir-fry 1/2 of the basil leaves for 2 to 3 minutes until crispy. Remove and rain on paper towels. Set aside.
- In the same wok, heat the leftover oil over medium heat and stir-fry the garlic, shallots and chilies for 2 to 3 minutes until fragrant. Add the beef and stir-fry for 2 minutes until just cooked. Add the green beans and ginger, and season with the fish sauce, oyster sauce and sugar. Continue to stir-fry for another 2 to 3 minutes until the green beans are tender and cooked. Stir in the remaining basil leaves and remove from the heat.
- Transfer to a serving platter, garnish with the reserved crispy fried basil leaves, and serve hot with steamed rice.