|250 g||good quality beef — rump or sirloin recommended|
|1 tsp||oyster sauce|
|1/2 tsp||soy sauce — dark|
|1/2 tsp||soy sauce|
|4 cloves||garlic — cloves|
|1/2 c||red pepper|
|1/2 c||thai basil|
|1/2 c||fresh mint|
|1 tsp||sesame seeds — black and white|
|1/4 c||spring onions — finely chopped|
|1 Tbs||vegetable oil|
Cut beef across the grain into thin slices, ensuring that the beef cooks evenly and remains tender throughout cooking.
Peel garlic and pound in mortar & pestle together with chillies to bring out the oils and flavours. Reserve some finely chopped chillies for garnishing.
Heat wok over high flame and add oil. Stir fry chillies and garlic for around 20 seconds until fragrant.
Toss in beef and red pepper and continue stir frying for 2-3 minutes until cooked.
Add oyster sauce, soy sauce, sugar and stir fry for a further 30 seconds until the sauce begins to thicken. Keep the ingredients moving rapidly to prevent burning.
Toss in mint and basil, fold into the beef and then turn off the heat immediately. Do this just before serving as the basil becomes dark after being cooked for too long.
Serve over a bed of steamed jasmine rice. Garnish with finely chopped spring onions, chopped chillies, and sesame seeds.
Optionally, serve alongside some refreshing purple and green Asian slaw and crunchy wokked greens.
Recipe supplied by Momo Soko, Illovo winner of The 2018 Eat Out Mercedes-Benz Best Everyday Eateries : Best Asian-Inspired Eatery.