🌚 Thai-style Beef with Basil & Chili 🐐
YIELD: 4 meals
SOURCE: J. Kenji López-Alt
INGREDIENT QUANTITY PROCEDURE
skirt steak
2 lbs
  1. 1 Slice skirt steak into 1 4 " strips.
  2. 2 Toss in sauce, and refrigerate 30 minutes to overnight.
soy sauce
1 tbsp
fish sauce
2 tbsp
white sugar
1 tbsp
fresh Thai chilies
4
  1. 3 Finely slice, and set aside.
garlic cloves
6
shallot
1
fresh Thai chilies
4
  1. 4 Combine in mortar and pestle, grinding to a paste.
garlic cloves
6
palmsugar
3 tbsp
veggie oil
  1. 5 Heat Wok over high heat.
  2. 6 Sear beef in two batches. Leave alone in a single layer long enough to develop a good sear.
  3. 7 Add chopped garlic/chili mixture to all of beef, stir frying until aromatic (~1 minute).
  4. 8 Add paste, tossing and stirring constantly, ~1 minute.
basil
4 oz
  1. 9 Add bassil, stir-frying until completely reduced. Little or no liquid should remain in the bottom of the Wok.
Fried Shallots
  1. 10 Serve over white rice and top with fried shallot.
SCALING: