Chile Beef Stir-Fry

1. 1

   Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.

2. 2

   Lay beef into the marinade, turning to coat.

3. 3

   Marinate beef in refrigerator 8 hours to overnight.

4. 4

   Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.

5. 5

   Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.

6. 6

   Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.

7. 7

   Pour beef stock into the pan and bring to a simmer.

8. 8

   Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

* Per serving · 4 servings · Values may vary.