Prepare all before starting cooking. If doubling recipe, cook the beef in more batches.
Slice red bell pepper, Jalapeno pepper and onion and mince or press the garlic and set all aside. Slice the beef. Mix the soy sauce, oyster sauce, fish sauce and sugar in a bowl. Have the whole Thai Basil and chopped cilantro (if used) ready.
Heat the wok or pan and half the oil. Mix the teaspoon of oil and 2 teaspoons of cornstarch in a medium bowl. Coat half the beef in the mixture and sear in the wok/pan until lightly browned but not fully cooked. Remove to a bowl and cook repeat with the rest of the beef. Remove to the bowl.
Wipe out the wok and heat the other half the oil. Stir fry the onions and peppers for a minute. Add the garlic for 30 seconds. Return the beef, any juices from the beef and the sauce mix to the pan. Heat through. Stir in the Thai Basil and cook just until wilted.
Serve over cooked Jasmine rice and garnished with the cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 317 (69%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 76mg||23 %|
|Sodium 458.3mg||16 %|
|Potassium 819.4mg||22 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 10.4g|
|Protein 24g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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