Name: Thai Basil Beef
Yield: 4 servings
Ingredients: 2 tsp (10 ml) oyster sauce; 2 tsp (10 ml) light soy sauce; 2 tsp (10 ml) fish sauce (nam pla); 2 tsp (10 ml) garlic chili sauce; 1 tsp (5 ml) sugar; 1 tsp (5 ml) minced jalapeno chili; 1 tsp (5 ml) minced garlic; 2 tbsp (30 ml) vegetable oil; 3/4 lb (.3 kg) beef flank steak, cut into thin diagonal slices; 1/4 cup (60 ml) canned low salt chicken broth; 40 fresh basil leaves, left whole; freshly cooked white rice

Servings: persons

2 tsp (10 ml) oyster sauce
2 tsp (10 ml) light soy sauce
2 tsp (10 ml) fish sauce (nam pla)
2 tsp (10 ml) garlic chili sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) minced jalapeno chili
1 tsp (5 ml) minced garlic
2 tbsp (30 ml) vegetable oil
3/4 lb (.3 kg) beef flank steak, cut into thin diagonal slices
1/4 cup (60 ml) canned low salt chicken broth
40 fresh basil leaves, left whole
freshly cooked white rice

1
Mix first seven ingredients in a small bowl.
2
Heat oil in wok or large, heavy skillet over high heat.
3
Add beef and stir fry until medium-rare, about 3 minutes.
4
Using a slotted spoon, transfer to a bowl and set aside.
5
Pour off all but 1 tbsp (15 ml) of oil from wok or skillet.
6
Add sauce mixture and bring to a boil.
7
Add chicken broth and boil until sauce thickens slightly, about 2 minutes.
8
Return beef to sauce in wok or skillet.
9
Add basil leaves and cook just until the beef is cooked through, about 1 minute.
10
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Thai Basil Beef

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