Ginger Beef Stir-Fry (Pad Khing Nuah) - cooking recipe

Ingredients

30 g fresh ginger
2 tablespoons olive oil or 2 tablespoons peanut oil
600 g beef rump, sliced thinly
2 -3 garlic cloves, crushed
120 g snake beans, cut into 5cm lengths (although french beans work well also)
8 green onions, sliced thinly
2 teaspoons grated palm sugar
2 teaspoons oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 cup loosely packed fresh Thai basil

Preparation

Slice peeled ginger thinly, stack slices then slice again into thin slivers.
Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
Add beans; stir-fry until just tender.
Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
Remove from heat and toss basil leaves through stir-fry.