Thai Basil Beef Stir-Fry

1. Marinate the Beef

Combine the beef strips, 1 teaspoon of soy sauce, 2 teaspoons of fish sauce, and the white sugar in a bowl. Ensure the beef is well-coated with the marinade. Let it sit for at least 15 minutes, or for a deeper flavor, leave it overnight in the refrigerator.

2. Prepare the Paste

Roughly chop half of the Thai chilies and half of the garlic. In a stone mortar, grind the chilies, garlic, and palm sugar with a pestle until you have a rough paste. Add the remaining fish sauce and soy sauce to the paste and continue mashing until everything is well combined.

3. Slice the Aromatics

Finely slice the remaining garlic and chilies. Combine them with the thinly sliced shallot and makrut lime leaves in a small bowl.

4. Cook the Beef (First Half)

Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke. Add half of the beef strips in a single layer. Let them sear without moving them for about a minute to develop a good crust. Stir and cook until the beef is lightly cooked but still pink in spots, which should take about another minute. Transfer the beef to a bowl.

5. Cook the Beef (Second Half)

Repeat the process with the remaining oil and beef.

6. Combine and Aromatize

Reheat the wok and add all the beef back in along with the garlic-chile-lime leaf mixture you prepared. Stir-fry for about a minute until the mixture becomes aromatic and the shallots soften.

7. Add Sauce and Basil

Pour the sauce mixture into the wok and cook until it reduces slightly, which should take just a couple of minutes. Add the Thai basil leaves and toss everything together until the basil is wilted and well-incorporated. Season with salt to taste and, if you like extra heat, sprinkle some dried Thai chili flakes or red pepper flakes.

8. Serve

Transfer the stir-fry to a serving platter. Garnish with additional makrut lime threads and fried shallots. Serve immediately with cooked rice.