Can I make this dish vegetarian?
Yes, you can substitute the beef with firm tofu or tempeh, pressed and cubed, and use a vegetarian oyster sauce.
DINNER
Cambodian Spicy Beef Stir-fry with Holy Basil and Long Beans
This vibrant Cambodian stir-fry features tender beef, crisp long beans, and aromatic holy basil, all coated in a spicy, savory sauce. It's a quick and flavorful weeknight dinner that brings the authentic tastes of Cambodia to your table.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1/2 teaspoon black pepper. Mix well and let marinate for at least 10 minutes.
02
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering.
03
Add the minced garlic and sliced red chilies to the hot oil. Stir-fry for 30 seconds until fragrant.
04
Add the marinated beef to the wok in a single layer. Stir-fry for 2-3 minutes until the beef is browned and cooked through. Remove the beef from the wok and set aside.
05
Add the long beans to the same wok. Stir-fry for 3-4 minutes until they are tender-crisp.
06
Return the cooked beef to the wok with the long beans. Add the holy basil leaves and stir-fry for 1 minute until the basil wilts and its aroma is released.
07
Serve immediately with steamed jasmine rice.
About This Recipe
This vibrant Cambodian stir-fry features tender beef, crisp long beans, and aromatic holy basil, all coated in a spicy, savory sauce. It's a quick and flavorful weeknight dinner that brings the authentic tastes of Cambodia to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a splash of fish sauce along with the soy and oyster sauces. Adjust the amount of chilies to your preferred spice level.
Easy Substitutions
If holy basil is unavailable, regular Thai basil can be used, though the flavor will be slightly different. Beef flank steak or round steak can be substituted for sirloin. Green beans can replace long beans.
Storage & Reheating
Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave.
Serving Suggestions
Serve this Cambodian Spicy Beef Stir-fry with Holy Basil and Long Beans over fluffy jasmine rice. A side of fresh cucumber slices or a simple clear broth soup would complement the meal beautifully. For a complete Cambodian experience, consider pairing it with a light, refreshing salad.
Common Mistakes
Overcrowding the wok: This lowers the temperature and steams the beef instead of searing it. Cook the beef in batches if necessary. Overcooking the beef: Beef sirloin cooks quickly; remove it as soon as it's done to keep it tender. Not having ingredients prepped: Stir-frying is fast-paced, so have everything chopped and measured before you start. Using too little oil: Insufficient oil can lead to sticking and uneven cooking. Not using high enough heat: A hot wok is crucial for proper stir-frying.
Frequently Asked Questions
What is holy basil?
Holy basil, or 'kra pao' in Thai, is a fragrant herb with a distinct peppery, slightly spicy, and clove-like flavor. It's different from Thai basil or sweet basil.
How spicy is this dish?
The spice level is adjustable. Using 2 small red chilies provides a moderate heat. You can add more for extra spice or omit them for a milder version.
Can I add other vegetables?
Absolutely! Bell peppers, onions, or mushrooms would be great additions. Add them with the long beans to ensure they cook through.
What kind of beef is best for stir-frying?
Thinly sliced sirloin, flank steak, or even tenderloin are excellent choices for stir-fries due to their tenderness and ability to cook quickly.
MORE TO KNOW
The key to a good stir-fry is high heat and quick cooking. Ensure your wok or skillet is very hot before adding ingredients to achieve that desirable 'wok hei' (breath of the wok) and prevent the beef from steaming. Slice the beef thinly and against the grain for maximum tenderness. Prepare all your ingredients (mise en place) before you start cooking, as the process moves very quickly.
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