Thai Basil Beef Bowls #lunch #dinner

Slim bits of flank steak are singed in a hot skillet, at that point brilliant new veggies are sautéed and you'll hurl the two together alongside a scrumptiously tasty sauce. At that point serve over delicate jasmine rice to finish the dish. A brisk weeknight supper you'll adore!

So I've chosen I need progressively Thai nourishment in my life. It's so interestingly tasty and it generally leaves me longing for additional. These healthy Thai Basil Beef Bowls are no special case to that! It's a brisk dinner to put together and it's jam stuffed with astounding flavors!

I love the manner in which the sauce praises the meat and obviously I love the strong kind of all the new basil utilized here (in the event that you solicit me crisp basil is one from the best fixings in the world). In the event that you haven't attempted a lot of Thai nourishment here is an incredible spot to begin. It doesn't utilize heaps of fish sauce, sufficiently only to give it a pleasant profundity of flavor, and it's is a simple to pursue straight advance formula.

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Ingredients

• 1 1/4 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 Oelek, or more to taste (optional)

Instructions

1. Prepare rice: Cook rice according to directions listed on package.
2. 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 Oelek if using, set aside.
3. For the beef: 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. 
4. For the veggies: Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots and whisk sauce mixture once more then pour into skillet. 
5. Allow sauce 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.

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