350g beef sirloin, silverskin removed and cut into thin strips
1 tsp cornflour
¼ tsp milled white pepper
2 tsp vegetable oil
1 tsp soy sauce
1 garlic clove, peeled and minced
1 shallot, peeled and sliced thinly
1 Tbsp Barker's Professional Thai Chilli Paste
1 red capsicum, deseeded and sliced thinly
1 Tbsp lime juice
1 Tbsp fish sauce
2 tsp palm sugar
15g Thai basil leaves
Toss the beef with the cornflour, pepper, oil and soy sauce. Cover for 10 minutes at room temperature.
Heat some vegetable in a wok or skillet over medium-high heat.
Add the beef and stir-fry until it is brown. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
Heat more oil in the wok or skillet over medium-high heat. Add the garlic, shallots and Barker's Professional Thai Chilli Paste and stir-fry until fragrant, about 1 minute.
Add the red capsicum and stir-fry a further 1 minute.
Add the beef, lime juice, fish sauce and palm sugar. Stir-fry for 1 to 2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry until wilted. Serve with jasmine rice.