Thai basil, with its beautiful purple stems, adds an incredible flavor and aroma to this dish. But if you can’t find Thai basil, you can substitute sweet basil. This stir-fry is wonderful on its own or served over steamed rice or fresh Asian noodles.
Beef & Basil Stir-Fry with Summer Vegetables
1/3 cup soy sauce
3 Tbs. sherry
1 Tbs. honey
1 tsp. cornstarch
2 Tbs. canola oil
1 lb. flank steak, thinly sliced, then cut into 1-inch pieces
Salt and freshly ground pepper
2 cloves garlic, minced
1-inch piece peeled fresh ginger, grated
1 yellow squash, cut into 1/2-inch matchsticks
2 carrots, cut into 1/2-inch matchsticks
4 oz. sugar snap peas, trimmed and halved
1/4 cup small fresh basil leaves, preferably Thai
In a small bowl, stir together the soy sauce, sherry, honey and cornstarch.
In a wok or large fry pan, heat 1 tablespoon of the oil over high heat. Season the steak pieces with salt and pepper. Add to the pan and, tossing to sear on all sides, cook until browned but still rare inside, about 3 minutes. Transfer to a plate. Pour off any fat from the pan.
Return the pan to high heat and warm the remaining 1 tablespoon oil. Add the garlic and ginger and stir-fry until fragrant, about 1 minute, taking care not to let the garlic and ginger brown. Add the squash, carrots and sugar snap peas and stir-fry for 4 minutes. Add the steak and the soy sauce mixture and stir to combine. Cook, stirring often, until the sauce thickens, about 3 minutes. Top with the basil leaves and serve. Serves 4.