Thai basil beef with jasmine rice and some sriracha for an extra kick of spice. Quick, easy and tasty!
- RAIKES BEEF CUT OF CHOICE ( HANGING TENDER, PETITE TENDER, FLANK, ETC)
- 2 TSP BROWN SUGAR
- 2 TBSP FISH SAUCE
- 6 TBSP SOY SAUCE
- 3 TSP OYSTER SAUCE
- 2 TBSP CHILI GARLIC SAUCE
- 1/2 C BEEF BROTH
- 2 TBSP SESAME OIL
- 2 SHALLOTS, THINLY SLICED
- 7 CLOVES GARLIC, THINLY SLICED
- 1 TBSP FRESH GINGER, DICED
- 1/2 RED BELL PEPPER, THINLY SLICED
- 1 TSP CORNSTARCH
- 1 C THAI BASIL
Combine the marinade ingredients in bowl or measuring glass (brown sugar through beef broth). Place beef in a Ziploc bag and pour marinade over. Let it sit for an hour up to overnight. Reserve about 1/4 cup of marinade.
If using a larger beef cut like a hanging tender or flank steak, slice the meat into thin strips. Heat oil in wok and add the shallots, garlic, ginger and bell pepper and stir fry for a couple of minutes until fragrant. Push veggie mixture to the side and add the beef slices. Once cooked sprinkle the cornstarch to coat the beef. Add the reserved marinade and stir until sauce starts to thicken. Add the basil and stir fry until wilted. Serve with rice and enjoy!
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