Ingredients
– 1 lb. flank steak, thinly sliced against the grain
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 2 red chili peppers, sliced (adjust to taste)
– 2 cups bell peppers, sliced (any color you like)
– 1 cup onion, thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 cup fresh Thai basil leaves
– Cooked jasmine rice, for serving
Equipment Needed
– Large skillet or wok
– Cutting board
– Chef’s knife
– Measuring spoons
– Spoon or spatula for stirring
– Rice cooker or pot for cooking rice
Step-by-Step Instructions
To get started, heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering—such a wonderful sight!—add the minced garlic and sliced red chili peppers. The aroma of garlic fills the kitchen almost instantly and gets my taste buds tingling. Stir-fry for about 30 seconds until fragrant, making sure not to let the garlic burn. Now it’s time to add my star ingredient: the beef! Add the thinly sliced flank steak and stir-fry until it’s browned and cooked to your desired level of doneness, which usually takes about 3-4 minutes. (See the next page below to continue steps…)