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Bangkok Beef with Basil



  • 1 (1 pound) top sirloin or flank steak, cut into thin strips
  • 1 tablespoon cornstarch
  • 2 tablespoons water or stock
  • 1 tablespoon rice wine
  • 3 cloves garlic, thinly sliced
  • 2 serrano or jalapeno chiles, minced
  • 2 tablespoons oyster sauce
  • Pinch of sugar
  • 1 teaspoon fish sauce
  • 1 cup canned bamboo shoots, well drained
  • 1 red bell pepper, julienned
  • 1 cup diced fresh tomatoes
  • 3/4 cup fresh Thai basil leaves
  • Oil for sautéing


  1. Mix water, wine and cornstarch in a zip-type bag, add beef and marinate 10 minutes.
  2. Heat oil in wok or large skillet.
  3. Stir-fry garlic and chiles until fragrant, then add beef and tomatoes.
  4. After 1 or 2 minutes, add all other ingredients except basil.
  5. Cook 3 to 4 minutes more, then add basil.
  6. Stir once more, then serve.
  7. Serve hot over Asian noodles or warm with mixed greens as a salad.

Yield: 4 servings


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