Stir-Fried Beef With Basil And Chiles
- About 1 1/2 pounds flank, sirloin, or strip steak
- 1 cup loosely packed fresh basil leaves
- 1 teaspoon plus 1 tablespoon vegetable oil
- 1 1/2 tablespoons minced garlic or more to taste
- 1/4 teaspoon crushed red pepper, or to taste
- 1 tablespoon soy sauce
- Juice of 1/2 lime
- 1/2 cup chopped peanuts, optional
- Put the meat in the freezer for 15 to 30 minutes.
- If the basil leaves are large, roughly chop them.
- Once the meat is firm, slice it across the grain thinly, then cut the slices into thin strips no more than 3 inches long.
- Combine the beef, basil, and the 1 teaspoon oil in a bowl, cover, and refrigerate for 30 minutes so the flavor of the basil accents the beef.
- When ready to cook, put a skillet over high heat until it begins to smoke, 3 to 4 minutes.
- Lower the heat to medium and add the remaining 1 tablespoon oil.
- Swirl it around to coat the bottom of the pan and add the garlic; stir once or twice.
- As soon as the garlic begins to color - 10 to 15 seconds - return the heat to high and add the beef-basil mixture; sprinkle with bit of salt and the crushed red pepper.
- Stir frequently but not constantly, until the meat loses its red color, 1 or 2 minutes.
- Add 2 tablespoons water, then the soy sauce and lime juice, and stir.
- If the mixture looks dry, add 1 or 2 tablespoons water.
- Turn off the heat, garnish with the chopped peanuts, and serve.