- Chop up the shallots, garlic, ginger (if not using paste) and chilies. Wash your hands; you do not want spicy chili in your eyes!
- Add sesame oil in a frying pan and heat it to medium.
- Add your chopped stuff to the pan and sauté until shallots start turning brown.
- Add the ground beef and separate so it spreads around the pan and gets “kissed” by the garlic, shallot and ginger combination.
- Lower the heat to low-medium sauté for about 15 minutes.
- Add the soy sauce and oyster sauce and keep that sauté going!
- Add the cayenne powder and Thai basil leaves and sauté for another 15 minutes.
- The liquid should start to evaporate. At this point, turn up the heat to medium-high and sauté until the beef looks like it’s becoming crispy.
- Turn off the heat.
- Get a bowl and get that jasmine rice ready! (Prepare the rice however you can. Marino uses a rice cooker.)
- Add your Thai basil beef to the rice, garnish with cilantro and enjoy!