Thai stir-fried Beef with Shallots and Basil

Posted By Kerri

Day two of the healthy eating plan led me to “Vegetables” by Sophie Grigson. We’ve had this book for a while but haven’t used it much despite a lot of the recipes sounding good. This recipe jumped out at me, something about spicy dishes seems to make low-fat cooking all that more appetising.

This worked out reasonably well but wasn’t the best example of Thai stir-fries we’ve tried. There was a huge amount of basil and it worked well with the garlic, chilli, ginger and fish sauce but it was generally under-seasoned and lacking in flavour and heat.

Aug 5th, 2008

3 Comments to 'Thai stir-fried Beef with Shallots and Basil'

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  1. Stephen said,

    The main vegetable in this dish was shallots. And there was actually more beef in it than shallots. Good ratio for a recipe in a vegetable cookbook 🙂

    As Kerri said though, it could have done with some more chilli.

  2. Lizzie said,

    I agree with spicy dishes being more appealing! Did you use European basil? I would have thought it would be holy basil you’d use. What cut of beef did you use for it?

  3. Stephen said,

    Hi Lizzie, yes is was European basil, which I suspect is what the recipe expects people to use as it wasn’t in a Thai cookbook. It went in right at the end, so we could have used some other Thai basil; holy basil needs more cooking though and would go in earlier. It would probably be rather good with holy basil actually.

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