Bangkok beef with basil PDF Print E-mail

Bangkok Beef with Basil

Yields 4 servings

1 (1 pound) top sirloin or flank steak, cut into thin strips
1 tablespoon cornstarch
2 tablespoons water or stock
1 tablespoon rice wine
3 cloves garlic, thinly sliced
2 serrano or jalapeno chiles, minced
2 tablespoons oyster sauce
Pinch of sugar
1 teaspoon fish sauce
1 cup canned bamboo shoots, well drained
1 red bell pepper, julienned
1 cup diced fresh tomatoes
3/4 cup fresh Thai basil leaves
Oil for saut?ing

Mix water, wine and cornstarch in a zip-type bag, add beef and marinate 10 minutes.

Heat oil in wok or large skillet. Stir-fry garlic and chiles until fragrant, then add beef and tomatoes. After 1 or 2 minutes, add all other ingredients except basil. Cook 3 to 4 minutes more, then add basil. Stir once more, then serve.

Serve hot over Asian noodles or warm with mixed greens as a salad.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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