Beef and Basil Stir Fry with Mushrooms

1. Marinate the Meat

Combine the oyster sauce, fish sauce, and brown sugar in a bowl, stirring until the sugar is dissolved. Stir in the cornstarch to form a slurry. Add the sliced beef to the bowl, mixing well to coat, and let it marinate for at least 10 minutes, or up to a couple hours in the fridge.

2. Cook the Beef

Heat 30g of avocado oil in a wok or large pan over high heat. Mix the beef well and then drain off the marinade, reserving for the sauce later. Add the beef to the pan and sauté on high until it is just cooked, then transfer to a plate. You may need to fry the beef in batches, depending on the size of your pan, to ensure there's enough heat to sear the beef, and not steam it.

3. Cook the Vegetables

Add another 30g of avocado oil to the pan if needed, then add the onion and shiitake mushrooms. Sauté until they begin to soften, then add the fresh chili and garlic. Continue to sauté until the vegetables are cooked but still have some bite. This should only take a few minutes at most.

4. Finishing Ingredients

Reduce the heat to medium and add the reserved sauce to the pan. Let it come to a full boil, stirring constantly, for about 10-15 seconds. Add the cooked beef back into the pan and toss everything together until the beef and vegetables are coated in the sauce. Finally, stir in the fresh basil leaves until they wilt. Taste for seasoning, adjusting with salt as needed and serve.