The key to Thai basil beef is preparation and a hot, smoking wok. The beef needs to sear really quickly to get the flavour right and ensure that it stays tender.

The final ingredients are added swiftly, and with a few flicks of the wok, it’s done.

Flavours and pairings

Bold umami from oyster sauce is complemented by the sweetness of large red chillies. The heat from cili padi brings it to life and garlic ties it all together.

This dish is best served with jasmine rice and a side of stir-fried “kai lan” or broccolini.

Ingredients

For the marinade:

• 200g beef sirloin, finely sliced
• 1 teaspoon cornflour
• 0.5 teaspoon baking soda
• 2 teaspoons light soy sauce
• 1.5 teaspoons fish sauce
• 1 tablespoon Shao Hsing wine

For cooking:

• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shao Hsing wine
• 3 cloves garlic, crushed
• 1-2 cili padi, crushed
• 2 sprigs spring onions, cut into 5 cm pieces
• 1 large handful Thai basil (pluck the leaves and keep them whole)

Method

• Mix beef, cornflour, baking soda, light soy, fish sauce and Shao Hsing wine in a bowl. Marinade for no longer than five minutes.
• Meanwhile, prepare the sauce by combining oyster sauce, light soy, dark soy and Shao Hsing wine in a separate bowl. Set aside.
• Heat the wok to medium high and wait for it to smoke. Add one tablespoon of oil, then add the marinated beef and spread it out in the wok.
• Allow to sear on either side for five seconds, until it gains a bit of a brown char.
• Add spring onions, garlic, red chillies, cili padi and the sauce.
• Toss for 10 seconds, then turn the fire off.
• Add Thai basil, toss once more and serve right away.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour – that is, the people, the culture and the stories behind them; the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.