Thai Basil Beef

July  7, 2010
0 Ratings
  • Serves 4
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

What You'll Need
  • 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 pound 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
  1. 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.
  2. 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.
  3. *NOTE: Soak rice before beginning this recipe.

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