Thai Beef with Basil
with thanks to Woks of Life
- 2 tablespoons oil
- 1-1/2 lbs. beef, sliced thinly against the grain and mixed with 2 teaspoons oil and 1 tablespoon cornstarch
- 8 cloves garlic, minced
- 1 red bell pepper, sliced thinly
- 1 medium onion, thinly sliced
- 4 teaspoons soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 bunch thai basil leaves, packed
Heat your wok over high heat and add the oil. Sear the beef until just browned, remove from the wok, and set aside.
Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.
Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted.
Serve with jasmine rice and prik nam pla (Thai chiles in fish sauce) on the side.
Easy, authentic, delicious. This is another one of the dishes Steve and I would frequently order at our beloved Thai place in California. And with this recipe, I am that much closer to perfecting all of our favorites at home.