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Thai Basil Beef
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Recipe Information
Germaine's Restaurant, Washington, DC

Serves/Makes:2 or more

  • 2 tsp (10 ml) oyster sauce
  • 2 tsp (10 ml) light soy sauce
  • 2 tsp (10 ml) fish sauce (nam pla)
  • 2 tsp (10 ml) garlic chili sauce
  • 1 tsp (5 ml) sugar
  • 1 tsp (5 ml) minced jalapeno chili
  • 1 tsp (5 ml) minced garlic
  • 2 tbsp (30 ml) vegetable oil
  • 3/4 lb (.3 kg) beef flank steak, cut into thin diagonal slices
  • 1/4 cup (60 ml) canned low salt chicken broth
  • 40 fresh basil leaves, left whole
  • freshly cooked white rice
  • Mix first seven ingredients in a small bowl.
  • Heat oil in wok or large, heavy skillet over high heat.
  • Add beef and stir fry until medium-rare, about 3 minutes. Using a slotted spoon, transfer to a bowl and set aside.
  • Pour off all but 1 tbsp (15 ml) of oil from wok or skillet.
  • Add sauce mixture and bring to a boil.
  • Add chicken broth and boil until sauce thickens slightly, about 2 minutes.
  • Return beef to sauce in wok or skillet.
  • Add basil leaves and cook just until the beef is cooked through, about 1 minute.
  • Serve over rice.

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