👨‍🍳 Instructions

1. 1

   In a small bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Stir until the sugar is dissolved. Set aside.

   💡 Tip: This sauce mixture will form the flavor base of the stir-fry.
2. 2

   Heat the vegetable oil in a wok or large skillet over high heat until shimmering.

   💡 Tip: A very hot wok is crucial for achieving a good sear on the beef and quick cooking.
3. 3

   Add the minced garlic, sliced shallots, chopped lemongrass, sliced chilies, and sliced galangal to the hot oil. Stir-fry for about 30 seconds until fragrant.

   💡 Tip: Be careful not to burn the garlic.
4. 4

   Add the thinly sliced beef to the wok. Stir-fry quickly, breaking up any clumps, until the beef is browned on all sides but still slightly pink in the center. This should take about 2-3 minutes.

   💡 Tip: Don't overcrowd the wok; cook in batches if necessary to ensure proper searing.
5. 5

   Pour the prepared sauce mixture over the beef and stir to coat. Add the shredded kaffir lime leaves and continue to stir-fry for another minute until the sauce thickens slightly.

   💡 Tip: The kaffir lime leaves add a distinct citrusy aroma.
6. 6

   Remove the wok from the heat. Stir in the fresh Thai basil leaves, chopped cilantro, and fresh mint leaves.

   💡 Tip: Adding the herbs off the heat preserves their freshness and vibrant color.
7. 7

   Serve immediately, garnished with fresh lime wedges on the side.

   💡 Tip: This dish is best enjoyed with steamed jasmine rice.