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Beef with Thai sweet basil


  • Toss the steak in a little fish sauce and marinate for 10-15 mins. Then cook to just under the desired degree on a lightly oiled ridged grill (or BBQ). Set aside to rest for about another 10 mins, before slicing.
  • In the meantime, combine the stock and sweet soy with 1½ tbsp fish sauce.
  • Heat the oil in a wok (or large pan) and briefly saute the garlic and chillies. Add the cabbage and spring onions. Toss well and then add the sauce. Mix well and cook down a bit. Turn the heat off and stir in the sliced steak with the basil.
  • Mound the salad on individual plates, garnish with the sliced long chilli and serve with steamed rice on the side.


  • 250-350 gm piece of sirloin or rump steak, trimmed of all fat & sinew
  • Asian fish sauce
  • vegetable oil spray
  • ½ cup chicken stock
  • 3 tbsp sweet soy sauce (or kecap manis)
  • 1 tbsp vegetable oil
  • 3 garlic cloves, finely sliced
  • 3-4 bird's eye chillies, finely sliced
  • ¼ wonga bok (Chinese cabbage), shredded
  • 6 spring (green) onions, shredded
  • 1 large handful Thai sweet basil leaves
  • 1 long red chilli, finely sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm