Ingredients:

  • 1.25 lbs Sirloin or Flank Steak, thinly sliced against the grain
  • 1 tbsp Neutral oil (Grapeseed or Vegetable)
  • 1 tsp Soy sauce
  • 6 cloves Garlic, minced or pounded
  • 3 Thai Bird’s Eye Chilies, finely chopped
  • 1 small Shallot, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 2 cups Fresh Thai Basil leaves
  • 2 tbsp Oyster Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Fish Sauce
  • 1 tbsp Brown Sugar

Instructions:

  1. Whisk the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar in a small bowl. Pound the garlic and chilies into a coarse paste using a mortar and pestle.
  2. Heat 1 tablespoon of oil in a large wok until shimmering and smoking slightly. Add the sliced beef in a single layer and sear undisturbed for 60 seconds to develop a brown crust. Toss quickly until just barely pink, then remove the beef and set aside.
  3. Add a small splash of oil to the wok. Sauté the garlic-chili paste and shallots for 30 seconds until fragrant. Add the bell peppers and toss for 1 minute.
  4. Return the beef to the wok and pour over the prepared stir-fry sauce. Toss vigorously for 30-45 seconds until the sauce reduces into a glossy glaze.
  5. Turn off the heat immediately. Throw in the fresh Thai basil leaves and toss until wilted by the residual heat to preserve the volatile aromatic oils.