500 g ​Mrs. Garcia’s Beef Strips (Stroganoff) 

1 tbsp ​Soy Sauce

5 tsp ​Fish Sauce

1 tsp ​White Sugar

4-6 pcs ​Fresh Red or Green Chilies

6 cloves ​Garlic

1 ½ tbsp ​​Brown Sugar

1 pc ​​Shallot (thinly sliced)

¼  cup ​Fried Shallots 

2 tbsp ​Vegetable Oil

2 cups ​Thai Purple Basil 

4 pcs ​Lime Leaves (very thinly sliced)

1 tsp ​Kosher Salt

1 tsp ​Chili Flakes

Thai-Style Beef with Basil and Chiles 
(Phat Bai Horapha)



1.  In a medium-sized bowl, combine beef, soy sauce, 2 teaspoons of fish sauce, and white sugar. Toss mixture to combine. Marinate for at least 15 minutes.

​2. Roughly chop half of the chilies and garlic then put inside a stone mortar along with brown sugar. Use the pestle to grind ingredients into a smooth paste. Add remaining fish sauce and soy sauce to the mortar, mashing to form a sauce. Set sauce aside.

​3. Finely slice remaining garlic, chilies and combine them with shallots and lime leaves in a small bowl.

​4. Heat 1 tablespoon of oil in a wok over high heat until it begins to smoke. Add half of the beef and let it cook until well seared. Continue cooking while occasionally stirring and tossing, until beef is lightly cooked but still pink in spots. Transfer to a large bowl. Repeat with 1 more tablespoon oil and remaining beef, transferring beef to the same bowl.

​5. Wipe out the wok and reheat over high heat. Add all the beef along with sliced garlic-chili-lime leaf mixture. Continue to cook, constantly tossing and stirring, until the stir-fry becomes aromatic and the shallots have completely softened.

6. ​ Add the sauce mixture to the wok, continuing to toss and stir until the sauce is thoroughly reduced. Immediately add basil and toss everything to combine. Adjust the seasoning to taste with salt and/or red pepper flakes. Transfer the stir-fry to a serving platter and top it with more lime threads and fried shallots. Serve the dish promptly with rice.

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