Thai Basil Beef Stir-Fry

Instructions

1. Step 1

   Rinse the jasmine rice in a fine-mesh sieve until the water is mostly clear. Put it in the saucepan with 2 cup (450 ml) water.

   Ingredients used: 300.0 gr Jasmine Rice, 450.0 ml Water

   Cookware: fine mesh sieve, saucepan

2. Step 2

   Bring the rice and water to a boil over high heat.

   Cookware: saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and cook until the water is absorbed.

   Timer: 12 min (fixed)

   Cookware: lid, saucepan

4. Step 4

   Remove the saucepan from the heat and leave it covered. Fluff the rice before serving.

   Timer: 10 min (fixed)

   Cookware: lid, saucepan

5. Step 5

   Mix the oyster sauce, fish sauce, light soy sauce, sugar, and 2 tbsp (30 ml) water in a small bowl until the sugar begins to dissolve.

   Ingredients used: 15.0 ml Fish Sauce, 15.0 ml Light Soy Sauce, 45.0 ml Oyster Sauce, 12.0 gr Sugar, 30.0 ml Water

   Cookware: small bowl

6. Step 6

   Heat the wok over high heat. Add the vegetable oil and shallot, then stir-fry until the shallot starts to soften.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Shallot, 30.0 ml Vegetable Oil

   Cookware: spatula, wok

7. Step 7

   Add the garlic and Thai chili, then stir-fry just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Garlic, 15.0 gr Thai Chili

   Cookware: spatula, wok

8. Step 8

   Add the beef and white pepper. Stir-fry over high heat, breaking the beef into small pieces, until browned and its internal temperature reaches 71°C.

   Timer: 6 min (fixed)

   Ingredients used: 500.0 gr Ground Beef, 1.0 gr White pepper

   Cookware: spatula, wok

9. Step 9

   Pour in the prepared sauce and stir-fry until it coats the beef and becomes slightly glossy.

   Timer: 2 min (fixed)

   Cookware: spatula, wok

10. Step 10

    Turn off the heat, add the Thai basil, and toss until just wilted. Serve immediately with the jasmine rice.

    Timer: 1 min (fixed)

    Ingredients used: 30.0 gr Thai Basil

    Cookware: spatula, wok