Thai Basil Beef

Ingredients

Here are the following ingredients:

• 2 cups (500 mL) chicken stock (no salt added)
• 1¼ cups (300 mL) fish sauce
• 1¼ cups (300 mL) low sodium soy sauce
• ¾ cup (175 mL) oyster sauce
• ½ cup (125 mL) rice vinegar
• ⅓ cup (75 mL) granulated sugar
• ¼ cup (60 mL) gochujang (Korean chili paste)
• ¼ cup (60 mL) cornstarch

Service

• 1 cup (250 mL) canola oil
• 4 lb (2 kg) Ground Beef (Medium)
• 2 lb (1 kg) thinly sliced red bell pepper, about 8 cups (2 L)
• 1 lb (500 g) thinly sliced shallot, about 4 cups (1 L)
• 1 cup (250 mL) minced garlic
• 1 cup (250 mL) minced ginger
• 4 oz (125 g) loosely packed fresh Thai basil, torn, about 8 cups (2 L)
• 6 oz (175 g) thinly sliced green onion, about 2 cups (500 mL)
• 16 lime wedges

Preparation

1. Stir-Fry Sauce: Add chicken stock, fish sauce, soy sauce, oyster sauce, vinegar, sugar and chili paste to a saucepan; bring to a boil. Whisk ½ cup (125 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
2. Cool, cover and refrigerate or hold for service.

Service

1. Heat 1 tbsp (15 mL) oil in wok or skillet until almost smoking. Add beef; cook without stirring until browned and crispy around the edges.
2. Add ½ cup (125 mL) EACH red pepper and shallots with 1 tbsp (15 mL) EACH garlic and ginger. Stir-fry until veggies are tender-crisp.
3. Add ½ cup (125 mL) basil leaves and 2 tbsp (30 mL) green onion; cook until wilted. Stir in ⅓ cup (75 mL) Stir-Fry Sauce; cook until warmed through.
4. Garnish with additional basil and green onion. Serve with lime wedge.

Beef Cuts