Name: Stir-fried Ginger Beef Thai-style
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 teaspoons Shaoxing rice wine or dry sherry; 1 teaspoon sesame oil; 1 teaspoon cornflour; 3 tablespoons groundnut (peanut) oil; 3 tablespoons finely shredded fresh ginger (ideally, krachai); 3 tablespoons finely sliced shallots; 1 teaspoon shrimp paste; 450 g (1 lb) lean beef steak; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons water; 2 large fresh red Thai chillies, seeded and finely sliced; 2 teaspoons light soy sauce; handful fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Stir-fried beef is a speciality of Chinese cuisine but when one uses the spices in this recipe the result is an authentic Thai treat. The ginger used here is a type called krachai in Thailand; it has a much more pronounced ginger taste than that of our Western versions. However, fresh ginger found in supermarkets and elsewhere works just as well.

Krachai is grown in China but is used there only for medicinal purposes – one of the most significant differences between th