- Beef - 250 gms
- Garlic - 8 cloves chopped fine
- Ginger - 1 inch piece julienned (thin cut)
- Green Chillies - 5 sliced on the diagonal
- Oyster Sauce - 2 tbsp
- Soy Sauce - 2 tbsp /to taste
- Fish Sauce - 1 tbsp
- Tulsi/Holy basil- 1 cup loosly packed washed and tender leaves and shoots
- Onion - 1 cut into thick slices (optional)
- Green Onion - 4 tbsp chopped
- Oil - 2 tbsp
NOTE : Use a cut of Beef that you would use for steak , it should be tender and a cut that cooks quickly . Its easier if you have the Beef pieces cut to the size of a deck of cards and then slice it as thin as possible against the grain . Freezing for a bit will help do this easily. I have used the beef sold as "undercut" in India .
Use a large pan for cooking , only then you will get the fried effect on the beef , else it will steam and boil. Dont crowd the pan , cook in batches if required.
Heat oil in a large frying pan /wok - heat it to high
Add the chopped garlic , 1/2 of the chilies and ginger and stirfry for 30 seconds.
Add in the sliced beef and stirfry on high heat until the meat changes color and starts searing slightly. Use a big pan and dont crowd the meat.
Add in the soy sauce and stirfry , when its almost dry add in the fish sauce and oyster sauce followed by the sliced Onion and green onion.
taste for salt , add more soy sauce if required.
add in the remaining sliced green chilly and holy basil and stir .
spoon the stirfry along with gravy into a serving dish .
Add few tbsp of water to the frying pan and swirl around . Bring this water to a boil - It creates a pan sauce with all the flavors of the beef and sauces as well as adds more gravy to the dish . Pour this over the stirfry .
Served this over the Rose brand Kaima rice from Kannur . Its an absolute delight.
I have added some steamed Broccoli at the end of the cooking process.