Name: Spicy Thai Beef Stir-Fry with Egg, Carrot, Bell Pepper & Basil
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 eggs; 1.02 kg flank steaks; 1 small pkg fresh basil; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 3 red bell peppers; 3 red chili peppers; black pepper; brown sugar; cornstarch; crushed red pepper; fish sauce; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Spicy Thai Beef Stir-Fry with Egg, Carrot, Bell Pepper & BasilSpicy Thai Beef Stir-Fry with Egg, Carrot, Bell Pepper & Basil — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

6 medium carrots

6 eggs

1.02 kg flank steaks

1 small pkg fresh basil

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ limes

3 red bell peppers

3 red chili peppers

black pepper

brown sugar

cornstarch

crushed red pepper

fish sauce

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Place soy sauce, oil, fish sauce, cornstarch, and crushed red pepper in a large bowl. Whisk to combine the marinade.

Pat the steak dry with paper towels, place on a cutting board, and slice crosswise into thin strips. Add to the bowl with the marinade, stir to coat, and set aside.

Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel and mince ginger and garlic. Place both in a medium bowl.

Peel, trim, and coarsely grate carrots. Add to the bowl with the ginger and garlic.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl.

Thinly slice chili peppers into rings; seed and remove ribs with a spoon to reduce spice level. Add to the bowl and set aside. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, add steak (leaving excess marinade in bowl) and cook, undisturbed, until browned, about 3 minutes. Turn and continue to cook until desired doneness, 1-2 minutes more. Remove to a plate. (Reserve pot with drippings for later use.)

Meanwhile, pick basil leaves off the stems; discard stems and roughly chop the leaves. Place in a small bowl along with soy sauce, water, sugar, and vinegar. Stir to combine the stir-fry sauce and set aside.

Return the pot (with drippings) to medium-high heat, add more oil, and swirl to coat the bottom. Add veggies, salt, and pepper; cook, stirring occasionally, until tender-crisp, 3-4 minutes.

Juice limes into the pot, then add the stir-fry sauce and steak (along with any accumulated juices). Continue to cook, stirring occasionally, until steak is warmed through and sauce is thickened slightly, 3-4 minutes more. Remove from heat.

Meanwhile, peel and halve eggs. Season with salt and crushed red pepper.

To serve, divide stir-fry and eggs between plates or bowls. Sprinkle with sesame seeds and enjoy!

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