Thai Basil Beef

The mistake with this dish is a crowded pan. Beef needs space and real heat or it turns grey and boils in its own juice. Cook it in two batches and you get browning, which is where the whole flavour lives. The basil goes in off the heat so it wilts rather than blackens.

1. 1

   Mix the oyster sauce, soy sauce and sugar in a small bowl so it is ready to go. Once you start cooking there is no time to measure.

   For this step

   • 2 tbsp oyster sauce
   • 1 tbsp light soy sauce
   • 2 tsp (8 g) caster sugar
2. 2

   Get a wide pan very hot with half the oil. Add half the beef in a single layer and leave it alone for 2 minutes to brown, then break it up and tip it out. Repeat with the rest.

   For this step

   • 400 g beef mince or finely chopped steak
3. 3

   Add the last of the oil, turn the heat down a little and fry the garlic and chilli for 20 seconds.

   For this step

   • 4 cloves garlic
4. 4

   Return all the beef, pour in the sauce and toss for a minute until everything is glossy and the liquid has mostly gone.

   For this step

   • 400 g beef mince or finely chopped steak
   • 2 tbsp oyster sauce
   • 1 tbsp light soy sauce
5. 5

   Take the pan off the heat, throw in the basil and stir until it just wilts. Serve immediately with rice.

   For this step

   • 2 cups Thai basil leaves

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