Preparation:
Stem the chilies and place them in a mortar with the garlic. Pound the chilies and garlic until they are crushed. Add the basil and cilantro, a few leaves at a time, and continue pounding to make a mash.
Set a large wok over high heat. When it is hot, add the oil and rotate the wok to coat the sides. Work the ground beef through your fingers, breaking it up as you add it to the wok. Stir-fry the beef, pressing it down into the bottom of the wok. Turn the beef over, press it down into the wok again, and continue to stir-fry until the meat begins to brown.
Add the chili mixture and stir-fry until aromatic (about one minute). Add the chicken stock and stir-fry for another minute. Add the beans, tomatoes, red onion, and green onions and stir fry until the onions begin to turn translucent and the tomatoes bright red (about another minute). Stir in the oyster sauce and fish sauce. Add the sugar, tomato sauce, pepper, and cumin and stir-fry until the sugar is dissolved and the ingredients well blended, about one minute. |
