400 g of Proudfoot’s Topside Of Beef (Thinly Sliced)
10 Fresh Bird’s Eye Chilli’s
3 Cloves Of Garlic
6 Black Peppercorns
1 Cup Of Thai Long Beans Or Green Beans
5 or 6 LEAVES OF THAI HOLY BASIL
1 TABLESPOON OF OYSTER SAUCE
1½ Tablespoons Of Sugar
½ Tablespoon Of Fish Sauce (Nam Pla)
1 Tablespoon Of Fresh Cooking Oil
½ Cup Of Stock (Beef Or Chicken)
Grind together the chillies, garlic and peppercorns, roughly, in a mortar and pestle, and fry in the wok in one tablespoon of oil over a medium heat for a few seconds. Add the sliced beef and stir fry until tender. Add the remaining ingredients and stir fry for a further 2 or 3 minutes.
Serve with Thai fragrant rice.
Serve garnished with 1 tablespoon of ground peanuts, 1 tablespoon of chilli flakes and a wedge of lemon.