Place the beef in a bowl with the Chinese rice wine, light soy sauce, sesame oil and cornflour
and mix well. Cover with cling film and leave to marinate in the refrigerator for 20 minutes,
turning the beef over at least once.
Place the chillies, garlic, onion and red curry paste in a food processor and blend to form a
Drain the beef, shaking off any excess marinade. Heat a wok and add 3 tablespoons of the
groundnut oil. When almost smoking, add the beef and stir-fry for 1 minute. Using a slotted spoon,
remove the beef and reserve.
Wipe the wok clean, reheat and add the remaining oil. When hot add the chilli paste and stir fry
for 30 seconds. Add the peppers and celery with the fish sauce and dark soy sauce. Stir-fry for 2
minutes. Return the beef to the wok and stir-fry for a further 2 minutes or until the beef is
cooked. Place into a warmed serving dish, sprinkle with shredded basil and a basil sprig and serve
immediately with noodles.