Source:

Germaine's Restaurant, Washington, DC

Serves/Makes:2 or more

Ingredients

• 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

Preparation

• 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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