Dd's Thai Basil Beef

This sure looks yummy, especially along with the Pad Thai noodles.

THAI BASIL BEEF

 

12 oz. sukiyaki-style beef, very thinly sliced

1 tsp. vegetable oil

2 tsp. cornstarch

1 ½ tsp. chili paste

1 TB soy sauce

1 ½ tsp. fish sauce

1 ½ tsp. agave nectar

1 TB fresh lime juice

1 ½ tsp. + 1 ½ tsp. vegetable oil

4 garlic cloves, thinly sliced

1 small red bell pepper, thinly sliced

1 large shallot, thinly sliced

2 Thai chiles, thinly sliced

2 kaffir lime leaves, stems removed, minced

1 ½ c. loosely packed fresh Thai basil leaves

Garnish: fresh cilantro

 

In a medium mixing bowl combine beef with oil and cornstarch.  Mix well, allow to sit 15 minutes. In a small bowl combine chili paste, soy sauce, fish sauce, agave nectar and lime juice. Mix well to combine; set aside. 

In a separate bowl combine garlic, bell pepper, shallot, chiles and lime leaves, set aside. 

In a large skillet or wok over medium high heat warm half of oil until smoking. Add beef and sear just until browned, about 1 minute. Remove; set aside. 

Into wok, heat remaining oil. Stir fry vegetable mixture stirring constantly. Stir fry until vegetables have softened, about 1 minute.  Return beef to skillet along with reserved sauce mixture. Stir fry, stirring constantly until sauce has reduced and mixture is slightly caramelized. Immediately add basil tossing well to combine. Serve immediately. Garnish with cilantro.

Serves 3-4.