Ingredients
1¼cupsjasmine rice,or long grain white rice, for serving
1lbflank steak,sliced against the grain into thin strips
1tspcornstarch
2tbspvegetable oil,(+ 1tsp)
1redbell pepper,cored and seeded, diced into 2-inch strips
½largeyellow onion,thinly sliced
1½tbspgarlic,minced
1cupmatchstick carrots
1cupfresh basil leaves,roughly chop larger leaves, plus more for garnish
sesame seeds,optional
3tbsplow-sodium soy sauce
1½tspcornstarch
⅓cupwater
1½tbspfish sauce
1tbspoyster sauce
2tbspbrown sugar,packed
1tbspfresh lime juice
1tbspSambal Oelek,or more to taste, optional
Preparation
Cook rice according to directions listed on package.
In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek if using, set aside.
Toss beef with oil and cornstarch. Heat 2 tablespoons oil in a large skillet or wok over moderately high heat.
Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet.
Reduce heat slightly, add bell pepper, onions and garlic and saute for about 2 to 3 minutes until crisp tender. Add carrots and whisk sauce mixture once more then pour into skillet.
Allow sauce to simmer for about 1 minute, stirring frequently, until thickened. Return beef to skillet along with basil leaves, and toss until basil has just wilted.
Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
