Thai Basil Beef

Source: Bon Appetit, September 1994

• 2 teaspoons oyster sauce
• 2 teaspoons light soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons garlic chili sauce
• 1 teaspoon sugar
• 1 teaspoon minced jalapeno chili
• 1 teaspoon minced garlic
• 2 tablespoons vegetable oil
• 3/4 pound beef flank steak, cut into thin diagonal slices
• 1/4 cup canned low-salt chicken broth
• 40 fresh basil leaves (left whole)
• Freshly cooked rice (Basamati is great)

1. Mix first 7 ingredients in small bowl. Heat oil in wok over high heat. Add beef and stir-fry until medium-rare, about 3 minutes. Using slotted spoon, transfer to bowl.

2. Pour off all but 1 tablespoon oil from wok. Add sauce mixture to wok and bring to a 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.
• Serves 2.