Bangkok Beef with Basil
1 (1 pound) top sirloin or flank steak, cut into thin strips
1 tablespoon cornstarch
2 tablespoons water or stock
1 tablespoon rice wine
3 cloves garlic, thinly sliced
2 serrano or jalapeno chiles, minced
2 tablespoons oyster sauce
Pinch of sugar
1 teaspoon fish sauce
1 cup canned bamboo shoots, well drained
1 red bell pepper, julienned
1 cup diced fresh tomatoes
3/4 cup fresh Thai basil leaves
Oil for saut�ing
Mix water, wine and cornstarch in a zip-type bag, add beef and marinate 10
minutes.
Heat oil in wok or large skillet. Stir-fry garlic and chiles until fragrant,
then add beef and tomatoes. After 1 or 2 minutes, add all other ingredients
except basil. Cook 3 to 4 minutes more, then add basil. Stir once more, then
serve.
Serve hot over Asian noodles or warm with mixed greens as a salad.
Yields 4 servings |