Ingredients
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2 serrano chilies or Thai chilies
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1 lb boneless beef sirloin
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1 tbsp cornstarch
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1 tbsp canola oil
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1/2 (10 oz) bag matchstick (shredded) carrots
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2 tbsp minced garlic
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2 cups packed basil leaves
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2 tbsp reduced-sodium soy sauce
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1 tbsp fish sauce
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2 tsp brown sugar
Steps
1
Thinly slice the chilies. Slice the steak thinly against the grain. Toss steak with the cornstarch and season with salt and pepper.
2
In a 12-inch nonstick skillet or wok, heat oil on high. Add beef and cook 3–4 min., until just browned. Transfer beef to a bowl.
3
To same skillet, add the carrots, garlic, chilies, and basil. Cook 2 min., until basil is wilted. Stir in the soy sauce, fish sauce, sugar, and reserved beef. Cook 1 min.
Tips
Serve over rice.
