Jet Tila’s Spicy Basil Beef | In the Kitchen with Jet Tila | Food Network

Jet gives some tips on becoming a pro with a kitchen area knife, and after that he makes an ultimate Thai dish that's spicy, tasty and easy to make!
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RECIPE COURTESY OF JET TILA.
Level: Easy.
Overall: 20 min.
Active: 20 minutes.
Yield: 4 servings.

Components.

3 tablespoons (45 milliliters) sweet soy sauce.
2 tablespoons (30 milliliters) oyster sauce.
4 tablespoons (60 milliliters) fish sauce.
2 tablespoons (30 grams) chili paste in soybean oil.
6 tablespoons (45 milliliters) grease.
2 large eggs.
3 cups (720 grams) lean hamburger.
4 cloves garlic, minced.
1 to 3 serrano or Thai chiles, sliced.
1 medium onion, diced.
1 little red bell pepper, sliced.
1 1/2 cups (335 grams) Thai basil leaves, chose off the stem.
1/2 teaspoon white pepper.

Instructions.

Integrate the sweet soy sauce, oyster sauce, fish sauce and chili paste in a little bowl and reserve.

Heat your wok or large frying pan over high heat and add 3 tablespoons of the vegetable oil. Split one egg into the wok and enable the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste up until the top of the egg is mainly white, about 1 minute. Reserve on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate till prepared to serve.

Heat your wok or big frying pan over high heat and add the remaining 3 tablespoons grease. When wisps of white smoke appear, add the hamburger, flattening versus the pan, and undisturbed for about 45 seconds. The will start to brown; turn over as soon as, press flat versus the pan and cook for another 30 seconds. Include garlic and chilies. Cook them up until the garlic begins to brown, about 30 seconds. Include the onion. Separate the meat into gravel-size pieces and drain pipes any excess liquid.

Stir in the bell pepper and stir-fry for about a minute. Include the reserved sauce to the wok and integrate the components thoroughly for about 1 minute. Add the Thai basil and cook until the is thoroughly prepared and onions are a little tender. End up with white pepper.

Transfer to a platter and top with the reserved fried eggs.

Cook's Note.

Replace any meat or seafood in this dish, which prevails in Thailand. Ground chicken or pork are amazing. Top with a runny fried egg or two and serve over jasmine rice for a best meal!

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Jet Tila's |In the Kitchen Area with Jet Tila|Food Network.

Jet Tila's Spicy Basil Beef | In the Kitchen with Jet Tila | Food Network

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About the Author: Yvette Cook

22 Comments

  1. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  2. Love these videos. The yum is by far my favorite palette! One question with shellfish allergies, what’s the best substitute for those people?

    1. Try Worcestershire sauce? It’s got the umami but no shellfish, just fermented anchovies.

  3. Mmmm delicious the meal that you make! Like it! 🦇

  4. Thank you , I have always had trouble cutting bell peppers . I can not believe I have gone almost my whole life cooking without spices . But thanks to the Food Network channel I have learned so much . And I keep learning . You made this dish so easy I can not wait to try it .

  5. That looks delicious.I NEED that sauce drenching some jasmine rice though !!!!

  6. I appreciate the videos that Jet Tila makes. I can actually follow along and learn to cook better with his way of teaching.

  7. Yet another WONDERFUL video- I watch you Jet every time , it’s so relaxing and informative at the same time. I’m a pretty good cook and I’m still learning from you . Going to make this probably tomorrow w the ground turkey breast that I have in fridge. I know it’s very dry but w all you have shown here I know if I follow what you have said it’s gonna be great .

  8. Just one thing- where do you buy fish sauce for $2? It’s at least 5 x that price! Nice knife skills and kitchen organization tutorial for beginners.

  9. I like the idea of pre-prep and just smashing the garlic instead of slicing. Thank you you are saving me time!!

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