Thai Basil Beef

• Sauce base
• 4 teaspoons Oyster Sauce
• 4 teaspoons Light Soy Sauce
• 4 teaspoons Fish Sauce
• 1/2 teaspoon Garlic Chili Sauce
• 2 teaspoons Sugar
• 2 teaspoons Minced Jalapeno Chili
• 2 teaspoons Minced Garlic
• 1 tablespoon Vegetable Oil
• 3/4 pound Beef Flank Steak, cut into thin diagonal slices
• Finishing ingredients
• 1/2 cup Canned low-salt chicken broth
• 40 Fresh Basil Leaves (left whole)
• Freshly cooked white rice

1. Mix first 7 ingredients in small bowl. Heat vegetable oil in wok or heavy large skillet over high heat. Add and beef and stir-fry until medium-rare, about 3 minutes. Using a slotted spoon, transfer to a bowl.
2. Add sauce mixture to wok and bring to boil. Add chicken broth and boil until sauce thickens slightly, about 2 minutes. Return beef to sauce in wok; add basil leaves and stir just until beef is cooked through, about 1 minute. Serve over rice.
3. *NOTE: Soak rice before beginning this recipe.

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

Taken from food52.com/recipes/5564-thai-basil-beef (may not work)