Tender beef wok-tossed with Thai basil, ginger, bell peppers, and onions, layered over fluffy jasmine rice. A perfect balance of heat, herbs, and aromatics.
Ingredients
Beef Marinade | Serves 4
- 1 1/2 pounds (675 grams) Flank Steak, thinly sliced against the grain
- 2 tsps (10 milliliters) Club House ® Baking Soda
- 1/3 cup (75 milliliters) Water
- 1 tbsp (15 milliliters) Oil
- 1 tbsp (15 milliliters) Soy Sauce
- 1 tbsp (15 milliliters) Corn Starch
- 1 tbsp (15 milliliters) Fish Sauce
Thai Basil Ginger Stir Fry | Serves 4
- 5 each Garlic Cloves
- 1 tbsp (15 milliliters) Gourmet Garden™ Ginger Paste
- 2 tsps (10 milliliters) Club House ® Thai Style Chili Flakes
- 1 Medium Red Bell Pepper, Sliced
- 1 Medium Onion, Sliced
- 1 1/2 tbsps (23 milliliters) Soy Sauce
- 1 tbsp (15 milliliters) Fish Sauce
- 3 tbsps (45 milliliters) Franks ® Sweet & Spicy Ginger Sauce
- 1 1/2 cups (375 milliliters) Thai Basil Leaves, Packed
To Serve | Serves 4
- 3 cups (750 milliliters) Cooked Jasmine Rice
- Cilantro Leaves
Procedure
Beef Marinade:
- Place steak in bowl with baking soda, water, oil, soy sauce, corn starch, and fish sauce. Allow to marinate for 1 hour.
Service:
- In a hot wok, heat oil and stir fry beef until browned and cooked through, remove. Add garlic cloves and quickly stir-fry until fragrant. Add ginger and Thai chili flakes and stir fry. Add onions and bell peppers, stir fry until slightly softened.
- Add the beef back to the wok. Add remaining sauces and cook until slightly thickened. Add basil and stir fry until basil is wilted. Serve stir fry over jasmine rice and garnish with cilantro.
