Ingredients
- 400 g (14 oz) lean sirloin steak, trimmed
- 2–3 birdseye chillies, seeded and finely chopped
- 3 cloves garlic, crushed
- 1 tsp palm sugar or soft brown sugar
- 2 tbs fish sauce
- 2 tsp canola oil
- 400 g (14 oz/2 cups) jasmine rice
- 150 g (5½ oz) snake beans, sliced into 3 cm (1¼ in) lengths
- 150 g (5½ oz) sugar snap peas, trimmed
- 1 large carrot, thinly sliced
- 1 large handful Thai basil
- 1–2 birdseye chillies, seeded and finely sliced (optional)
Method
1. Slice the meat as thinly as possible, cutting across the grain. Place in a non-metallic bowl with the chilli, garlic, palm sugar, fish sauce and 1 teaspoon of the oil. Toss well to combine, cover and refrigerate for 2 hours.
2. Thirty minutes before serving, wash the rice well in a sieve until the water runs clear. Put in a saucepan with 750 ml (26 fl oz/3 cups) of water, bring to the boil and boil for 1 minute. Cover, reduce the heat as low as possible and cook for 10 minutes. Turn off the heat and leave the saucepan, covered, for 10 minutes. Fluff the rice with a fork.
3. Blanch the beans, sugar snap peas and carrot in a large saucepan of boiling water for 2 minutes, drain and refresh. Heat the remaining oil in a large, non-stick wok until very hot and stir-fry the beef in 2 batches over high heat until just browned.
4. Return all the beef to the wok with the blanched vegetables and basil. Stir-fry for a further 1–2 minutes, or until warmed through. Garnish with sliced chillies, if you like, and serve with the rice.
