Ga Pao Thai Stir Fried Beef With Basil Leaves Recipes

Steps:

• If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
• Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

Steps:

• In a frying pan, heat vegetable oil, over a medium heat. Add minced garlic until slightly colored and aroma is released.
• Add ground beef and fry until brown. When ground beef is almost cooked through, add veggies.
• Stir fry quickly so that veggies remain crunchiness.
• Combine 4 ingredients to make sauce. Add sauce to frying pan and mix well.
• Make space in the pan for frying egg. Fry until egg white gets crispy on the edge.
• FInally, add basil leaves, mix well.
• Serve stir-fry on steamed rice. Top with egg and sprinkle with black pepper.

Steps:

• In a shallow bowl, whisk the flour and water together to form a smooth, milky consistency.
• Pour 3/4 inch of olive oil into a heavy saute pan and heat until a drop of the batter rises to the top immediately.
• Dredge the basil leaves in the batter and fry in small batches, about 1 minute per side or until golden brown.
• Transfer to paper towels and immediately season with salt.

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.