Thai Basil Beef

• 2 tsp (10 ml) oyster sauce
• 2 tsp (10 ml) light soy sauce
• 2 tsp (10 ml) fish sauce (nam pla)
• 2 tsp (10 ml) garlic chili sauce
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) minced jalapeno chili
• 1 tsp (5 ml) minced garlic
• 2 tbsp (30 ml) vegetable oil
• 3/4 lb (.3 kg) beef flank steak, cut into thin diagonal slices
• 1/4 cup (60 ml) canned low salt chicken broth
• 40 fresh basil leaves, left whole
• freshly cooked white rice

1. Mix first seven ingredients in a small bowl.
2. Heat oil in wok or large, heavy skillet over high heat.
3. Add beef and stir fry until medium-rare, about 3 minutes.
4. Using a slotted spoon, transfer to a bowl and set aside.
5. Pour off all but 1 tbsp (15 ml) of oil from wok or skillet.
6. Add sauce mixture and bring to a boil.
7. Add chicken broth and boil until sauce thickens slightly, about 2 minutes.
8. Return beef to sauce in wok or skillet.
9. Add basil leaves and cook just until the beef is cooked through, about 1 minute.
10. Serve over rice.

oyster sauce, soy sauce, fish sauce, garlic chili sauce, sugar, jalapeno chili, garlic, vegetable oil, chicken broth, basil, freshly cooked white rice

Taken from online-cookbook.com/goto/cook/rpage/000075 (may not work)