Thai Basil Beef Stir-Fry

Flank Steak, cut into 0.25-inch-thick strips

0 lb

Soy Sauce, divided

tablespoons

Asian Fish Sauce, divided

teaspoons

White Sugar

teaspoons

Thai Bird Chilies, divided

each

Garlic, divided

each

Palm sugar

tablespoons

Shallots, thinly sliced

each

Makrut Lime Leaves, very thinly sliced into hairs (central vein discarded)

each

Vegetable Oil, divided

tablespoons

Thai Purple Basil, packed

cups

Dried Thai Chili Flakes, optional

to taste

Fried Shallots

cups

Kosher Salt

to taste

Cooked Rice

to serve