Wok-Blazed Beef with Roasted Chilies and Holy Basil
Searing-hot wok meets thinly sliced beef in this electrifying stir-fry where smoky roasted chilies, caramelized garlic, and pungent holy basil create an addictive symphony of heat and umami. Ready in minutes and packed with bold, unapologetic flavor, this is the kind of dish that makes you forget takeout exists.
Ingredients
- 1 lb beef sirloin or flank steak, sliced thin against the grain
- 6 dried long red chilies, deseeded and cut into 1-inch pieces
- 6 fresh Thai chilies, lightly smashed
- 6 cloves garlic, smashed and roughly chopped
+ 10 more ingredients
Instructions
In a small dry skillet over medium heat, toast the dried red chili pieces for 1-2 minutes, tossing frequently, until they darken slightly and become fragrant. Set aside.
Mix the oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar in a small bowl to create the sauce.
Heat the wok over the highest heat possible for 2 minutes. Add 2 tablespoons of oil and swirl.
Add the beef slices in a single layer -- work in two batches if needed to avoid crowding. Sear without stirring for 45 seconds, then flip and cook another 30 seconds. Remove and set aside.
Add the remaining oil to the wok. Stir-fry the garlic and fresh Thai chilies for 20 seconds until fragrant.
Add the onion wedges and bell pepper strips. Stir-fry for 2 minutes until they begin to char at the edges but remain crisp.
Return the beef to the wok along with the toasted dried chilies. Pour the sauce mixture over everything and toss vigorously for 30 seconds.
Remove from heat and fold in the holy basil leaves, tossing until just wilted.
Serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI