Speedier and lighter than takeout, this twist on a spicy Thai stir-fry makes good use of a large bunch of basil.
Ingredients
- 2 serrano chilies or Thai chilies
- 1 lb boneless beef sirloin
- 1 tbsp cornstarch
- 1 tbsp canola oil
- ½ (10 oz) bag matchstick (shredded) carrots
- 2 tbsp minced garlic
- 2 cups packed basil leaves
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp fish sauce
- 2 tsp brown sugar
Steps
- Thinly slice the chilies. Slice the steak thinly against the grain. Toss steak with the cornstarch and season with salt and pepper.
- In a 12-inch nonstick skillet or wok, heat oil on high. Add beef and cook 3–4 min., until just browned. Transfer beef to a bowl.
- To same skillet, add the carrots, garlic, chilies, and basil. Cook 2 min., until basil is wilted. Stir in the soy sauce, fish sauce, sugar, and reserved beef. Cook 1 min.
Tips
Serve over rice.
Tags
- Fifteen Minutes
- Superfast
- quick
- In Season
- Fresh
- 15 Minutes
- June 2019
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