Thin pieces of flank steak are seared in a hot skillet, then bright fresh veggies are sautéed and you'll toss the two together along with a deliciously flavorful sauce. Then serve over tender jasmine rice to complete the dish. A quick weeknight dinner you'll love!
Ready in: 25minutes
1 1/4cupsjasmine rice or long-grain white rice for serving
1lbflank steak,sliced against the grain into thin strips
2Tbsp + 1 tspvegetable oil
1red bell pepper,cored and seeded, diced into 2-inch strips
1/2large yellow onion,thinly sliced
1 1/2Tbspminced garlic
1cupfresh basil leaves(roughly chop larger leaves), plus more for garnish
3Tbsplow-sodium soy sauce
1 1/2Tbspfish sauce
2Tbsppacked brown sugar
1Tbspfresh lime juice
1TbspSambal Oelek,or more to taste (optional)
Prepare rice: Cook rice according to directions listed on package.
For the sauce: In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek if using, set aside.
For the beef: Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet.
For the veggies: Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots and whisk sauce mixture once more then pour into skillet.
Allow sauce to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.