Weeknight Thai Basil Beef Stir-Fry

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1 1/4 lb, thinly sliced against the grai flank steak or sirloin
• 3 tbsp soy sauce
• 1 1/2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 3 tbsp neutral oil
• 6, minced garlic cloves
• 2–3, thinly sliced Thai bird chilies or serrano
• 1 large, sliced into wedges yellow onion
• 1, sliced red bell pepper
• 2 packed cups leaves fresh Thai basil or Italian basil
• 4 cups hot cooked jasmine rice
• for serving lime wedges

Instructions

1. 1In a medium bowl toss the thinly sliced beef with soy sauce and set aside while you prep the vegetables (about 10 minutes). In a small bowl whisk the remaining soy sauce, fish sauce, oyster sauce, and brown sugar until the sugar dissolves.
2. 2Heat a large wok or 12-inch skillet over high heat until very hot and just smoking, about 2 minutes. Add oil and swirl. Add half the beef in a single layer and sear 45–60 seconds per side until browned but still pink inside; transfer to a clean plate. Repeat with remaining beef and another oil.
3. 3Add the last tablespoon of oil to the pan. Toss in the garlic and chilies and stir-fry 20–30 seconds until fragrant but not burned. Immediately add the onion wedges and bell pepper; stir-fry 2–3 minutes until the edges char and the vegetables are crisp-tender.
4. 4Return all the beef and any juices to the wok. Pour the sauce mixture the edges so it sizzles. Toss everything together over high heat for 1–2 minutes until the sauce thickens slightly and coats every piece with a glossy sheen.
5. 5Kill the heat. Add the basil leaves and toss just until they wilt and turn glossy, about 20 seconds—the residual heat is enough. Taste and add a splash more fish sauce if you want extra savoriness.
6. 6Spoon the stir-fry over hot jasmine rice in bowls. Serve right away with lime wedges for squeezing; the bright citrus balances the salty-sweet sauce perfectly.