Phad Kee Mao Beef

Phad Kee Mao Beef

COOKING TIME: 15

SERVING: 4

25/07/2024

Ingredients

- 70g BE Holy basil paste
- 4 cloves garlic (chopped)
- 2 Tbsp VG Oil
- 1 pce Serrano chili (sliced)
- 6 pces Baby corn (cut into 2 pieces)
- 5 spears Asparagus (cut into 2 inches)
- 2 strings of Fresh peppercorns (Optional)
- 1 handful of Holy basil leaves
- 200g Beef (sliced)
- 3 Kaffir lime leaves (sliced)
- 150g Dried rice noodles (phad thai noodle style)
- 1/2 cup Water
- 1 1/2 tsp Sugar
- 2 tsp Oyster sauce
- 1 tsp Dark soy sauce
- 1 Tbsp Light soya sauce
- 1 1/2 Tbsp Fish sauce

Cooking Steps

Preparation :


1. Pour hot water over the dried rice noodle and let them soak for 10 minutes before draining and putting them aside.

2. Heat the oil in a wok or frying pan until hot then cook the garlic until golden brown.

3. Stir-fry BE Holy basil paste until aroma develops.

4. Add the beef and stir-fry for another 2-3 min.

5. Add the baby corns, asparagus and fresh peppercorns (optional) while stirring continuously.

6. Season to taste with sugar, oyster sauce, light soy sauce, fish sauce and dark soy sauce.

7. Add 1/2 cup of water and simmer until cooked through.

8. Add the soaked noodles and stir-fry until all combined and noodles are cooked.

9. Put the holy basil leaves, chilies and kaffir lime leaves. Stir before removing from the heat.

Chef S Tip

Although traditionnally cooked with beef, this recipe can also be made with firm tofu, chicken or sliced pork.

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