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[Prep: 15 minutes | Cook: 25 minutes| Serve: 4 | Calories: 340 per serving ]
.: 材料 Ingredients :.
1- Beef tenderloin, cut into small cubes, 400g
2- Fresh lemongrass, finely chopped, 1 stalk
3- 1/2 medium onion, peeled, cut into pieces
4- 2 large potato, about 150g, peeled, cut into pieces
5- 1 bell pepper (any color), core removed, diced
6- Minced garlic, 2 tbsp
7- Fresh Thai basil leaves, around 10 pieces
8- 2 shallot, peeled, sliced
9- fish sauce, 1 tsp
.: 汁料 Sauce Mixture :.
1- Chili Paste With Soya Bean Oil (medium hot or less), 3 tbsp
2- Sugar, 1 tsp
3- hot water, 120ml
.: 做法 Directions :.
Marinade the beef with "Tony's Marinade Method" (do not add salt). Heat the non-sticky pan with 1 tbsp of oil over high heat. Stir-fry the beef until it is 70% cooked. Put it in sieve over a bowl. Put it aside.
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat. Add in the garlic, shallot, lemongrass, bell pepper and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).
Add in the potato and stir-fry for 2 minutes. Mix the sauce mixture until smooth. Add in the sauce mixture and bring it to boiled. Turn the heat to medium. Cover and simmer until the potato is soft (about 10 minutes). Add in the fish sauce to taste. Add in the cooked beef and basil leaves. Mix it well and dish it up. Serve it in hot.
1- It is better to use tenderloin beef or even rib eyes as their texture is more soft and tender. It is also not recommended to marinade it with salt.
2- It is important to cut across the grain of the beef (click here to see the detail.)
3- To keep the flavor and texture of the basil leaves, it is recommended to add in at the last step.
4- Adjust the amount of fish sauce according to its taste..
5- Mash the lemongrass to soften its texture so that it will be easier to chop.
Tony and Karen Kitchen Service Center
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