Thai Basil Beef Stir-Fry

Slice the beef thin against the grain and set aside. Mince the garlic and finely chop the fresh chile (or measure chile flakes). Chop the bell pepper (or chosen vegetable) into bite-sized pieces. Tear the Thai basil leaves coarsely. Slice the green onion on a bias.

In a small bowl, whisk together soy sauce (or tamari), fish sauce, lime juice, and brown sugar until the sugar dissolves. Taste and adjust seasoning.

If not already prepared, cook the jasmine rice or noodles according to package directions and keep warm.

Heat the oil in a wok or large skillet over high heat until it shimmers. Working in batches if needed, add the beef and cook until browned on the edges, 2–3 minutes. Transfer to a plate.

Add the minced garlic and fresh chile to the wok and cook for 30 seconds until fragrant. Add the bell pepper and cook, stirring frequently, until just tender-crisp, 3–4 minutes.

Return the beef to the wok. Pour in the sauce and toss everything together over heat for 1–2 minutes until coated and heated through. Remove from heat and fold in the torn Thai basil.

Divide the cooked rice or noodles among bowls or plates. Top with the stir-fry and garnish with sliced green onion. Serve immediately.