A recipe from the Good Food collection.
3 fresh bird's eye chillies, seeded and finely chopped
3 cloves garlic, crushed
2 tablespoons fish sauce
1 teaspoon grated palm sugar
2 tablespoons peanut or vegetable oil
400 g (13 oz) lean beef fillet, thinly sliced across the grain
150 g (5 oz) snake beans, sliced into
3 cm (1¼ inch) lengths
1 cup (30 g/1 oz) loosely packed fresh Thai basil
thinly sliced fresh bird's eye chilli, to garnish
Combine the chilli, garlic, fish sauce, palm sugar and 1 tablespoon of the oil in a large non-metallic bowl. Add the beef, toss well, then cover and marinate in the fridge for 2 hours.
Heat a wok to hot, add 2 teaspoons of the oil and swirl to coat. Stir-fry the beef in two batches over high heat for 2 minutes each batch, or until just browned. Remove from the wok.
Heat the remaining oil in the wok, then add the snake beans and ¼ cup (60 ml/2 fl oz) water and cook over high heat for 3–4 minutes, tossing regularly until tender. Return the beef to the wok with the basil. Cook for a further 1–2 minutes, or until warmed through. Garnish with chilli, then serve.
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