chickcalledted's Notes:
Expand4 teaspoons Oyster Sauce Ask a question about this ingredient
4 teaspoons Light Soy Sauce Ask a question about this ingredient
4 teaspoons Fish Sauce Ask a question about this ingredient
1/2 teaspoon Garlic Chili Sauce Ask a question about this ingredient
2 teaspoons Sugar Ask a question about this ingredient
2 teaspoons Minced Jalapeño Chili Ask a question about this ingredient
2 teaspoons Minced Garlic Ask a question about this ingredient
1 tablespoon Vegetable Oil Ask a question about this ingredient
3/4 pounds Beef Flank Steak, cut into thin diagonal slices Ask a question about this ingredient
1/2 cup Canned low-salt chicken broth Ask a question about this ingredient
40 Fresh Basil Leaves (left whole) Ask a question about this ingredient
Freshly cooked white rice Ask a question about this ingredient
Mix first 7 ingredients in small bowl. Heat vegetable oil in wok or heavy large skillet over high heat. Add and beef and stir-fry until medium-rare, about 3 minutes. Using a slotted spoon, transfer to a bowl.
Ask a question about this stepAdd sauce mixture to wok and bring to boil. Add chicken broth and boil until sauce thickens slightly, about 2 minutes. Return beef to sauce in wok; add basil leaves and stir just until beef is cooked through, about 1 minute. Serve over rice.
Ask a question about this step*NOTE: Soak rice before beginning this recipe.
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Merrill is a co-founder of food52.
