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Thai Beef with Chiles and Basil

published: November 13th 2008
by: Lesa Jackson

Serves: 4
¾ pound flank steak (thinly sliced on the diagonal against the grain)
2 (1-pound) green unripe papayas (seeded, peeled, and julienned)
¼ cup lime juice
3 tablespoons fish sauce
2 tablespoons brown sugar
3 small red or green chilies (minced)
3 cloves garlic (crushed)
1 ½ tablespoon canola oil
1 large onion (halved, sliced)
2 small red bell peppers (cut into strips)
1 ½ cups fresh basil leaves
Place beef and papayas in separate bowls. Combine lime juice, fish sauce, brown sugar, chilies, and garlic in a 1-cup measure; spoon 3 tablespoons over papayas and pour the remaining lime juice over beef; toss each. Let marinate at room temperature 15 minutes.
Drain beef and reserve marinade. Heat 1 tablespoon of the oil in a large nonstick wok or skillet over high heat until hot. Add beef and quickly cook until beef just loses its raw appearance, about 2 minutes. Transfer to a plate with a slotted spoon.
Add the remaining ½ teaspoon oil to juices in wok; add onion and cook, stirring, until onion is softened, about 3 minutes. Add peppers, basil leaves, and reserved beef marinate; stir-fry 3 minutes, or until peppers are crisp-tender. Return beef to wok; cook, stirring, 2 minutes longer, until just cooked through. Serve with green papaya salad. Add jasmine rice and roasted salted peanuts, if desired.