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Thai Villa Beef Kaprow

1 lb. tender beef, such as sirloin or tenderloin (see Notes)
2 to 4 Thai chiles (see Notes)
2 T. vegetable oil
1 T. minced garlic
2 T. oyster sauce
1 t. sugar
1 C. loosely packed Thai basil leaves (See Notes)

Slice the beef into very thin stir-fry pieces. Slice chiles into very thin rings.

In a wok or skillet over high heat, put oil, chiles and garlic, and stir-fry for about 30 seconds. Add beef and stir-fry 2 to 3 minutes until pieces are almost cooked through. Add oyster sauce and sugar, stirring until sugar dissolves. Remove from heat and stir in basil. As soon as basil leaves are wilted, serve immediately with plenty of steamed white rice.

Notes: Freezing the beef, then partially thawing it makes it easier to get very thin slices. Thai chiles are very hot, so use 2 of them the first time you make this dish, unless you know what you're getting in for. Jalapeņos may be substituted in a pinch, but the flavor will be different. Thai basil leaves are sometimes available in ethnic markets. You may (as Thai restaurants often do) substitute fresh basil leaves.

Makes 4 servings.

    
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