Over in Drew's thread about the Ghost peppers I gave a recipe I often make for grapao (Holy Basil)
I threw a batch together yesterday and snapped a few pics.
Here is the recipe
Meat i pound ribeye sliced very thin (Or chicken or shrimp, change the stock if you change the protein)
you want to velvet it (marinate)
Basically just add a small bit of fish sauce soy sauce and corn starch (I usually put in some red pepper flake as well as a touch of salt)
1 tbs each - Oyster sauce, soy sauce, teryaki sauce
1 teaspoon of finely chopped cilantro
2 tbs each - garlic chili paste, palm sugar (you can use brown sugar instead)
juice of a lime
1/4 cup fish sauce
1 tbs each - minced garlic, ginger
1 shallot minced
4 bird peppers minced, (seeds and veins removed) more or less to adjust heat
2 green pepper cut into strips
1 onion cut into strips
half a cup of holy basil leaves (can use regular basil if you cant find holy)
get your wok out get it hot and add peanut oil
add aromatics stir for a min. - long enough for the shallot to start turning translucent
Crank up heat on wok
add ribeye and half of sauce
stir until ribeye is nearly cooked
add in onion and peppers and remaining sauce
stir for 3 -5 min
add about a cup of good quality beef broth (I use about half of a container of stock)
taste it now you may want to ad more heat if too mild or more sweet if it is too spicy add more fish sauce if you want more salt.
add basil leaves and cook another min or 2
serve with jasmine rice makes about 4 servings.
Sorry about the shitty cell pics - the steam didn't get along well with my camera
Sounds awesome! I am going to give this a try!