1 lb lean round steak or sirloin, sliced into very thin strips 1x3 inches
1/2 white onion, thinly sliced lengthwise, strips not rings
1/2 red bell pepper, sliced into thin strips
5 cloves garlic, finely minced
3 thai green chilis, seeded and finely chopped
1 1/2 cups thai basil leaves
1 to 1 1/2 tablespoons white sugar or palm sugar
1 teaspoon soy sauce
1 1/2 tablespoon nam pla, (fish sauce), Tiparos brand preferred
1/2 teaspoon fresh grated ginger
1/4 tsp ground white pepper
1 tablespoon fresh lime juice
1/4 cup chicken broth with 1 teaspoon corn starch added
Instructions
Make sauce out of lime juice, soy sauce, fish sauce, sugar, and ginger. Adjust sweet, sour, and salty flavors to your taste. Set aside.
Put wok or heavy skillet over high heat and add 2 tablespoons vegetable oil to coat pan. Add onion, garlic, chili, and red bell pepper and saute for 2 to 3 minutes. Add beef strips and saute 2 more minutes, until beef turns from red to pink.
Add sauce and pepper and stir for 30 seconds, then add basil leaves and saute 2 more minutes. Add chicken broth with cornstarch to finish up the dish, cooking another minute or so until sauce is slightly thickened.
You can substitute 1 lb thinly slice raw chicken breast for the beef if you prefer.
Serving
Suggestions
Serve over white rice.
Originally Submitted
3/1/2011
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