Roast beef with ginger

Ingredients for 4 servings:

• 600 g steak(s), beef
• 120 g beans (asparagus beans)
• 30 g ginger
• 2 garlic cloves
• 8 spring onions
• 2 tsp brown sugar
• 2 tsp oyster sauce
• 1 tsp fish sauce
• 1 tsp soy sauce
• 2 tbsp oil (peanut oil)
• ½ cup(s) basil (Thai basil), finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

pad khing nuah

This recipe is best cooked in a wok, but can also be cooked in a pan. Because of the very short cooking time in a wok, I recommend chopping all the ingredients beforehand. First, fry the meat. To do this, cut the meat into thin slices and heat 1 tablespoon of oil in the wok. Once the oil is hot, briefly sear the meat on all sides and remove from the wok. Heat the remaining oil and fry the finely chopped ginger and garlic. Cut the asparagus beans into 5 cm long spears and add them. Once the beans are tender, add the meat back in along with the onions, sauces, and sugar and continue to fry briefly until the meat is cooked. Now add the basil leaves over the heat and stir briefly. Serve with a few whole basil leaves on top and basmati or jasmine rice. Tips: Place the steak in the freezer for about an hour in advance. The slightly frozen steak makes it easier to slice into thin strips. The ginger can be easily peeled with a teaspoon. Regular basil can be used instead of Thai basil leaves. However, this will alter the flavor slightly. In Thailand, sugar from a sugar palm is used. Since I’ve found this to be difficult to obtain, I use brown sugar.