Thai Basil Beef

Tender steak, laced with a savory, garlicky, soy-infused glaze, then tossed with caramelized bell peppers and onion, then topped with vibrant fresh basil.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Dairy Free Diet

Keyword asian food, bell peppers, skirt steak, steak, thai basil, wok cooking

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 237kcal

Author Robin Miller

Equipment

Ingredients

1 skirt steak about 1 1/4 to 1 1/2 pounds, cut across the grain into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil divided
2 bell peppers any color, seeded and thinly sliced
1/2 cup thinly sliced onion any color
2-3 cloves garlic minced
3 tablespoons soy sauce
2 teaspoons oyster sauce
1 teaspoon granulated sugar
1/2 cup Thai basil leaves or regular basil leaves, plus more for serving

Instructions

In a large bowl, combine the beef and cornstarch and toss to coat the beef evenly.
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and sear until just browned. Transfer the steak to a plate and set aside.
Add the remaining tablespoon of vegetable oil to the pan with the bell peppers and onion. Cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
Return the steak to the pan with the soy sauce, oyster sauce, and sugar. Toss to combine.
Add the fresh basil and cook until the leaves just wilt.
Top the steak, peppers, and onion with fresh basil leaves and serve.

Nutrition