Thai Beef with Chiles & Basil

Thai Beef with Chiles & Basil


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
chili peppers

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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