Thai basil beef - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oyster sauce* |
| 2 | teaspoons | Light soy sauce |
| 2 | teaspoons | Fish sauce (nam pla) |
| 2 | teaspoons | Garlic chili sauce* |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Minced j alapeiio chili |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Vegetable oil |
| ¾ | pounds | Beef flank steak, cut into thin diagonal slices |
| ¼ | cup | Canned low-salt chicken broth |
| 40 | Fresh basil leaves (left whole) | |
| Freshly cooked white rice | ||
Directions
Mix first 7 ingredients in small bowl. Heat oil in wok or heavy large skillet over high heat. Add beef and stir-fry until medium-rare, about 3 minutes. Using slotted spoon, transfer to bowl.
Pour off all but 1 T oil from wok. 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.
*Available at Asian markets and in the Asian section of many supema@ts.
From: Germaine's-Washington, D.C.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>