Thai Basil Beef Stir-Fry with Charred Chili Sauce

Ingredients

• 300 g beef (flank or sirloin), thinly sliced
• 40 g thai/holy basil leaves
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 pieces red chili (or Thai bird’s eye chili), thinly sliced
• 2 tbsp lime juice
• 1 tsp lime zest(optional)
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp soy sauce (or tamari)
• 2 tbsp neutral oil (for wok)
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (15 minutes): Slice beef thinly; mince garlic; grate ginger; slice chilies; zest and juice the limes; measure fish sauce, soy sauce, and brown sugar; rinse and pat basil dry.

2. 2

   Char the chili (about 5 minutes of cook time): Heat a wok or skillet until very hot. Add 1 tsp oil, then add sliced chili and stir until blistered and charred in spots. Remove to a small bowl.

3. 3

   Stir-fry beef (about 8 minutes): Return wok to high heat with remaining oil. Add garlic and ginger and stir 20–30 seconds until fragrant. Add beef in a single layer and stir-fry until browned and just cooked through (no more than a minute or two per side).

4. 4

   Make and toss with charred chili-lime sauce (about 7 minutes): Add charred chili back to the wok. Pour in fish sauce, soy sauce, brown sugar, and lime juice (and lime zest if using). Toss vigorously to coat and reduce slightly. If too thick, add water 1 tsp at a time.

5. 5

   Finish (about 2 minutes): Turn heat to high, add basil leaves, toss until wilted but still bright, then immediately serve.