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Minced beef with chilli, garlic & holy basil


  • Heat the oil in a wok (or large non-stick pan) and stirfry the small chillies and garlic until they begin to colour. Then add the sugar, fish sauce, sweet soy and oyster sauce. Mix well, add the minced beef and gently cook until sealed, continually mashing with a wooden spoon.
  • Add the lime leaves and ½ cup stock to the wok. Mix well and cook for another 10 mins. Taste for seasoning and then add the holy basil and long red chillies. Stir and cook until wilted. Sprinkle with spring onion and serve with steamed rice on the side.


  • 1 tbsp vegetable oil
  • 6 small red chillies, finely sliced
  • 8 garlic cloves, crushed
  • 1 tbsp shaved palm (or soft brown) sugar
  • 2 tbsp Asian fish sauce
  • 1 tbsp sweet soy sauce (or kecap manis)
  • ½ tbsp oyster sauce
  • 500-600 gm lean minced beef
  • 4 kaffir lime leaves, shredded
  • 1 cup chicken stock
  • 6 holy basil leaves, torn
  • 2 long red chillies, sliced on the diagonal
  • 3 spring (green) onions, 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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