Prep
10 mins
Cook
10 mins
Serves
2
Difficulty
EasyThailand's beloved basil stir-fry of minced pork or chicken with bird's eye chilies, holy basil, and oyster sauce.
Ingredients
- 600g pork shoulder
- 300g jasmine rice
- 2 tbsp minced garlic
- 1 1/2 tsp palm sugar
- 3 tbsp coconut oil
- a generous handful of bean sprouts
- a handful of fresh cilantro, chopped
- lime wedges, to taste
Instructions
- 1
Pat the beef sirloin dry, season generously with salt, pepper, and ground turmeric, and let it sit for a few minutes to absorb the flavors.
- 2
Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the beef sirloin until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the minced garlic and sliced lemongrass over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the dried shrimp and Thai bird's eye chilies, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the beef sirloin to the pan, pour in the chicken stock, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the beef sirloin is tender and cooked through, roughly 10 mins.
- 7
Stir in the roasted peanuts, taste, and adjust the seasoning with salt and pepper as needed.
- 8
Scatter over the cilantro and serve hot alongside rice noodles.
Tips
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•A squeeze of lemon or a final scattering of cilantro just before serving brightens up all the deep, slow-cooked flavors.
•Avoid crowding the pan when searing the beef sirloin; work in batches so it browns instead of steaming.