Thai Basil Beef

Categorized:

Tagged:

1 1/4 cups jasmine rice or long-grain white rice for serving
1 lb top sirloin steak, ribeye steak or flank steak, sliced against the grain into thin strips
1 tsp cornstarch
2 Tbsp + 1 tsp vegetable oil
1 red bell pepper, cored and seeded, diced into 2-inch strips
1/2 large yellow onion, thinly sliced
1 1/2 Tbsp minced garlic
1 cup matchstick carrots
1 cup fresh Thai basil or Italian basil leaves (roughly chop larger leaves), plus more for garnish
Sesame seeds (optional)

Prepare rice: Cook rice according to directions listed on package.
For the sauce: In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek if using, set aside.
For the beef: Toss beef with 1 Tbsp oil and 1 tsp cornstarch. Heat 1 Tbsp oil in a large skillet over moderately high heat. Add half of the beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet and repeat with remaining 1 Tbsp oil and remaining half of the beef.
For the veggies: Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots and whisk sauce mixture once more then pour into skillet.
Allow sauce to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.

Thai Basil Beef#