Ginger Beef Stir-fry (pad Khing Nuah)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 30 g fresh ginger
• 2 tablespoons olive oil or 2 tablespoons peanut oil
• 600 g beef rump, sliced thinly
• 2 -3 garlic cloves, crushed
• 120 g snake beans, cut into 5cm lengths (although french beans work well also)
• 8 green onions, sliced thinly
• 2 teaspoons grated palm sugar
• 2 teaspoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 cup loosely packed fresh thai basil

Recipe

• 1 slice peeled ginger thinly, stack slices then slice again into thin slivers.
• 2 heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
• 3 heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
• 4 add beans; stir-fry until just tender.
• 5 return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
• 6 remove from heat and toss basil leaves through stir-fry.