Spicy Beef Stir-Fry with Basil

Last Christmas, I decided that it was time to start improving my collection of cookware.  The previous Christmas (2 years ago), I discovered the joy of being adult a.k.a getting major kitchen instead of fun things for all major gift giving holidays.

So, last year, I decided to use this to my advantage. The majority of my cookware had been inherited from my two aunts from my Dad's side of the family.  Essentially, it was a collection of sturdy pots and pans and dated china.

I asked for new pots and pans.  Apparently, this set of a cooking shopping spree and Christmas morning, I awoke to not only some pots and pans but an apron, cook books, and yes, a recipe calendar.

This is one of the recipes (that I've adapted) from that calendar and one that, I have to say, I  really enjoy.  Add more red pepper flakes if you like to make it extra spicy, and keep the extra half of the lime around if you need to tone anything down (just in case, you know, by total accident, you know, you add way to much, you know, spice--not cause that happened or anything).

It is super easy and quick, once all the ingredients are prepared. Be sure to get everything ready before hand (even the rice, if you want to eat it with that. I might also suggest tofu noodles, like these).  Once you're cooking, you're cooking.



 Here's what you need to serve 2:

• 3/4lb steak (flank or sirloin will be the most tender, round works too)
• 1/2 c. loosely packed basil leaves
• 1 tbsp. good tasting olive oil
• 1 1/2 tbsp. minced garlic
• 1/4 tsp - 3/4 tsp red pepper flakes, to taste
• 1 tbsp of soy sauce + 1 tbsp of fish sauce (or 2 of either)
• Juice of 1/2 lime
• [opt] 1/2 bag of broccoli slaw (in the produce aisle, pre-made)
  

To cook:
Slice the beef as thinly as possible (across the grain).  Cut these slices into bite-sized pieces.

Wash and dry the basil; chop them coarsely.  [If you have time, toss the beef with the basil and touch of olive oil and marinate for an hour--if not, don't worry!]

Preheat wok or large skillet over high heat until it smokes (3-4 minutes)

Lower the heat, add oil. 
Quickly add garlic, stirring once or twice. Once it begins to color (which is pretty quickly), return to high heat and add the beef/basil mixture.


Stir quickly, add red pepper flakes.

Stir regularly, but not constantly until meat looses its redness (maybe a minute or two longer)





Add the sauces (soy/fish/both) and lime juice).  Add in broccoli slaw for extra crunch and veggies (opt). 

Stir. Serve.