Ginger Beef Stir Fry Pad Khing Nuah

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I found this recipe in a beginners thai cookbook by the australian women's weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.

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Steps

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Slice peeled ginger thinly , stack slices then slice again into thin slivers.

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Heat half of the oil in the wok and stir fry the beef in batches , until browned all over.

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Heat remaining oil in wok.

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Stir-fry ginger and garlic until fragrant.

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Add beans.

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Stir-fry until just tender.

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Return beef to wok with onion , sugar and sauces.

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Stir-fry until sugar dissolves and beef is cooked as desired.

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Remove from heat and toss basil leaves through stir-fry.

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Ingredients

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fresh ginger, olive oil, beef rump, garlic cloves, snake beans, green onions, palm sugar, oyster sauce, fish sauce, soy sauce, thai basil