Modifications: I used a handful of basil leaves, but there were not thirty. I meant to compensate with dried basil but I forgot. I used a big pinch of red pepper flakes and soy sauce instead of nam pla.
Preparation: Easy-peasy. Remember to coat the whole bottom of the pan with peanut oil to get the flavour into the beef.
Verdict: Yum! It's fast, tasty and light summer fare. It needs a little something added before I'd serve it to guests - I think roasted broccoli and red peppers would do. Luckily, I have a good recipe for that!
~~ UPDATE ~~
I made this recipe again last night and used all 30 fresh basil leaves (maybe more) and a tiny bit more crushed red pepper. I served it wih rice and stir fried veggies. It was delicious! The basil is key, as is not overcooking the thin strips of beef (at least I got the latter part right both times!). I've upgraded my rating.
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