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|
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 each.
Marinate at room temperature for 15-20 minutes.
Drain beef, reserving 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.