Serves: 4
Conversion Chart: Here >>
Chef's Notes/Tips:
I always season my wok before stir-frying. heat a wok over high heat until smoking. Wash out, then reheat again with oil. This tempers the wok and helps to give a smoky, slightly metallic tang to the stir-fry.
Ingredients:
200g beef rump, thinly sliced across the grain into 5mm-thick slices
pinch of white pepper
pinch of white sugar
pinch of star anise powder
1 tsp good-quality fish sauce
2 tbs oyster sauce
2 garlic cloves
2 cm piece of peeled ginger
1 large white onion, cut into thin wedges
2 tbs peanut oil
1 cup Thai basil leaves*
Procedure:
Steamed rice, to serve. Place beef, pepper, sugar, star anise, fish sauce and a pinch of salt in a bowl. toss to coat, then drizzle with 1 tbs oyster sauce. pound garlic, ginger and a pinch of salt to a coarse paste in a mortar and pestle. Heat a wok over high heat. Add onion and stir-fry for 3-5 minutes until starting to colour and slightly char. Add beef and stir fry for 1-2 minutes until starting to colour. Add oil, garlic paste and remaining oyster sauce. Stir-fry for 1-2 minutes. Add basil. Check seasoning, adding oyster sauce, pepper or sugar to taste. Serve with rice. * From asian food shops and greengrocers.
Restaurant:
Recipe Type: Authentic
Submitted By: David Thompson
Recipe Author: David Thompson
Original Photograph By: Mark Roper
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.littlewhitedish.com.au/pdf/Editorial/David_Thompson_abc_nov09.pdf
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