| Flank Steak | 3/4 lb, thinly sliced | |
| Green Unripe Papayas | 2, seeded, peeled, julienned | |
| Lime Juice | 1/4 cup | |
| Fish Sauce | 3 tbsp. | |
| Brown Sugar | 2 tbsp. | |
| Fresh Chiles (Red or Green) | 3, minced | |
| Garlic | 3 cloves, crushed | |
| Canola Oil | 1 1/2 tbsp. | |
| Large Onion | 1, sliced | |
| Bell Pepper | 2, cut into strips | |
| Fresh Basil | 1 1/2 cups |
Place beef and papayas in separate bowls.
Combine lime juice, fish sauce, brown sugar, chiles, and garlic in a 1 cup measure.
Spoon 3 tbsp. over papayas and pour the remaining lime juice mixture over beef. Toss.
Marinate at room temperature for 15-20 minutes. When draining the beef, reserve the marinade.
Heat 1 tbsp. of the oil in a large wok / skillet over high heat.
Add beef and quickly cook, about 2 minutes. Transfer to a plate.
Add the remaining 1/2 tbsp. of oil to juices in wok.
Add onion and cook, stirring often, until softened, about 3 minutes.
Add peppers, basil leaves, and reserved beef marinade. Stir fry 3 minutes or until peppers are tender.
Return beef to wok, cook 2 mins. longer.
Serve with jasmine rice, roasted peanuts, green papaya salad.
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