Then if you are into hot sauce, the Sambal Oelek is good on pretty much anything. Add this recipe to your menu and try something new this week!
- 1 1/4 cups jasmine rice or long-grain white rice for serving
- 1 lb flank steak, sliced against the grain into thin strips
- 1 tsp cornstarch
- 2 Tbsp + 1 tsp vegetable oil
- 1 red bell pepper, cored and seeded, diced into 2-inch strips
- 1/2 large yellow onion, thinly sliced
- 1 1/2 Tbsp minced garlic
- 1 cup matchstick carrots
- 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
- Sesame seeds (optional)
- 3 Tbsp low-sodium soy sauce
- 1 1/2 tsp cornstarch
- 1/3 cup water
- 1 1/2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp packed brown sugar
- 1 Tbsp fresh lime juice
- 1 Tbsp Sambal Oelek, or more to taste (optional)
- Prepare rice: Cook rice according to directions listed on package.
- For the sauce: In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek if using, set aside.
- For the beef: Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet.
- For the veggies: Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots and whisk sauce mixture once more then pour into skillet.
- Allow sauce to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
Thai Basil Beef Bowls was last modified: January 7th, 2020 by