Summary

Ingredients

• 300 g beef steak (s) e.., Rump steak
• 250 g reen beans
• 1 tablespoon curry paste, red
• 1 teaspoon cane sugar
• 100 ml chicken broth or vegetable broth
• 4 clove garlic
• 1 onion (s)
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 4 tablespoon oil
• Thai basil
• ginger

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Instructions

1. Cut the beef steak into thin slices, roughly 3-4 mm thick.
2. Heat 2 tablespoons of oil in a wok or large pan over medium-high heat. Sear the beef slices for 2-3 minutes per side until cooked to your preferred doneness. Transfer to a plate.
3. Add the remaining 2 tablespoons of oil to the pan. Add the red curry paste and cook for 1-2 minutes over medium heat, stirring frequently. Add the cane sugar and stir to combine.
4. Add the diced onion, minced garlic (4 cloves), and minced ginger (roughly 1-2 teaspoons). Cook for 3-4 minutes over medium heat, stirring occasionally, until the onion becomes translucent.
5. Pour in the chicken or vegetable broth, soy sauce, fish sauce, and oyster sauce. Stir well to combine.
6. Add the cleaned green beans and simmer for 4-5 minutes over medium heat until tender-crisp. Return the beef to the pan and stir everything together for 1-2 minutes to combine and heat through.
7. Tear fresh Thai basil and stir into the dish just before serving (optional).
8. Serve over steamed rice.