Friday, April 22, 2016

Easy Basil Beef (Thai-American)

Where I live there's only one Thai restaurant and I used to go there. The other Thai place to eat is an hour and a half away-in another town.

I can usually eat anything this Thai restaurant here makes-it's actually okay but I have a problem with how it goes out: takes awhile especially when there are two or more people before you (me) waiting as dine in customers. More than twenty minutes of waiting for your food and I am ready to walk out. Since I am actually polite and mind my manners-I never do and never had walked out (at all) unless I am with the 'old' man (or some other person, an impatient friend-beside myself): he's usually the one who gets ticked off easily and walks out of business establishments.

Anywho, I (you) will have to be the first to come in for lunch time (or dinner) so my order comes out in a timely manner. Since that's not always the case-and it happened several times, that means they will never change how they run their business and I have no influence in changing that so I stopped going there altogether.

One of my favorite Thai dishes (in any Thai restaurant) is the Thai Basil Beef. Below is my own version of it. Most of the ingredients here you can find in the dollar store except the sirloin beef and basil leaves. I am not sure if I made this the authentic/traditional way but it sure tastes just how these Thai restaurants make it!


3-4 tablespoons cooking oil (vegetable, coconut, light Olive oil, peanut or corn) 
1 lb top or petite sirloin beef, cut into thin strips
5 cloves of garlic, minced
half of a large onion, thinly sliced
1 green bell pepper, cut into strips
1 red or yellow or orange bell pepper, cut into strips
1 small canned mushroom, drained (or 2 large white mushroom, cleaned and sliced)
1/2 cup low sodium beef broth or just water
1/3 to 1/2 cup oyster sauce
1 tablespoon vinegar; I used coconut water vinegar but any white/clear vinegar is fine.

1/2 teaspoon chili pepper flakes (for medium spicy), optional. * If using fresh chili pepper-remove white pith and seeds for mild and medium spicy. Leave if you want this dish 'hot'. 1 chili pepper is enough (jalapeno or Serrano, etc.)

Pinch each of salt and pepper
Handful of basil leaves


You can skip my yakking but READ the ingredients and recipe; prepare the ingredients.

Preheat on HIGH a large, heavy bottom pot, pan or wok (not non-stick) until almost smoky.

Add the cooking oil and garlic. Saute the garlic until light brown;
Add the beef and saute until light brown, sprinkle with salt, pepper and chili flakes..
Add the the onion, peppers and fresh, sliced mushrooms; (if using drained, canned mushrooms-add together with the water and oyster sauce below) cook for 5 minutes.
Add the water and oyster sauce; let it cook then simmer for 4 minutes.

Fold in the basil leaves and vinegar. Turn off heat.

Eat with steamed rice :)