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
Ingredients
- Sauce base
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4 teaspoons
Oyster Sauce
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4 teaspoons
Light Soy Sauce
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4 teaspoons
Fish Sauce
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1/2 teaspoon
Garlic Chili Sauce
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2 teaspoons
Sugar
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2 teaspoons
Minced Jalapeño Chili
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2 teaspoons
Minced Garlic
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1 tablespoon
Vegetable Oil
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3/4 pound
Beef Flank Steak, cut into thin diagonal slices
- Finishing ingredients
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1/2 cup
Canned low-salt chicken broth
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40
Fresh Basil Leaves (left whole)
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Freshly cooked white rice
Directions
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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.
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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.
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*NOTE: Soak rice before beginning this recipe.
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