Ingredients
Method
- In a bowl mix the Stock, Oyster Sauce, Fish Sauce, Soy Sauce and Sugar
- Set Aside
- Heat the Vegetable Oil over a high heat in a frying pan
- When smoking hot add the Steak and fry for 1 minute turning once
- Set aside
- Add the Pepper and Shallots to the pan and stir fry for 2 minutes
- Add the Ginger, Garlic and Chillies
- Fry for 1 minute
- Return the Steak to the pan
- Then add the Pak Choi and fry for a further 2 minutes to ensure the Steak is browned all over
- Add the sauce mixture to the pan and cook, stirring for 2 minutes until it has reduced a little
- Take off the heat and stir in half of the Basil leaves
- Divide between 2 plates and scatter over the remaining Basil leaves, Peanuts and Spring Onions
- Serve with Noodles or Basmati Rice
Nutrition
Notes
For an extra layer of flavour, marinate the beef slices in a small amount of soy sauce and cornflour for 15 minutes before cooking. Adjust the spice level to your preference by adding more or fewer Thai chillies, or remove the seeds for less heat. To achieve a perfect stir-fry, ensure all ingredients are prepped and ready to go before you start cooking, as the process is very quick.