Thai Basil Beef

By chickcalledted • July 7, 2010 • 0 Comments

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Author Notes: This is also wonderful with game meat, especially elk. You can also substitute pan-fried tofu for the beef; this is a favorite with my sister, who is a vegetarian. Adapted from a Bon Appetit recipe. - chickcalledted

Serves 4

Sauce base

4 teaspoons Oyster Sauce
4 teaspoons Light Soy Sauce
4 teaspoons Fish Sauce
1/2 teaspoon Garlic Chili Sauce
2 teaspoons Sugar
2 teaspoons Minced Jalapeño Chili
2 teaspoons Minced Garlic
1 tablespoon Vegetable Oil
3/4 pounds Beef Flank Steak, cut into thin diagonal slices

Finishing ingredients

1/2 cup Canned low-salt chicken broth
40 Fresh Basil Leaves (left whole)
Freshly cooked white rice

Mix first 7 ingredients in small bowl. Heat vegetable oil in wok or heavy large skillet over high heat. Add and beef and stir-fry until medium-rare, about 3 minutes. Using a slotted spoon, transfer to a bowl.
Add sauce mixture to wok and bring to boil. Add chicken broth and boil until sauce thickens slightly, about 2 minutes. Return beef to sauce in wok; add basil leaves and stir just until beef is cooked through, about 1 minute. Serve over rice.
*NOTE: Soak rice before beginning this recipe.