Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.

Thai Basil Beef Bowls

Yield: about 4 servings

Ingredients

• 1 1/2 cups jasmine rice or long-grain white rice for serving
• 1 lb. flank steak, sliced against the grain into thin strips
• 1 tsp cornstarch
• 2 Tbsp + 1 tsp vegetable oil
• 1 red bell pepper, cored and seeded, diced into 2-inch strips
• 1/2 large yellow onion, thinly sliced
• 1 1/2 Tbsp minced garlic
• 1 cup matchstick carrots
• 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
• Sesame seeds (optional)

Sauce

• 3 Tbsp low-sodium soy sauce
• 1 1/2 tsp cornstarch
• 1/3 cup water
• 1 1/2 Tbsp fish sauce
• 1 Tbsp oyster sauce
• 2 Tbsp packed brown sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp Sambal Oleek, or more to taste (optional)

Directions

• Cook rice according to directions listed on package.
• For the sauce:
• 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 Oleek if using, set aside.
• For the beef and veggies:
• Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp 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 sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
• Recipe source: Cooking Classy