Thai Basil Beef Stir-Fry with Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. Add to a medium pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Slice 1 pound of flank steak against the grain into thin strips, about 1/4 inch thick. Place in a bowl and toss with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Let marinate for 10 minutes.

While the beef marinates, mince 4 cloves of garlic, thinly slice 2 shallots, julienne 2 medium carrots, and cut 1 medium zucchini into half-moons. Thinly slice 2 Thai bird's eye chilies (remove seeds for less heat).

In a small bowl, whisk together 2 tablespoons of oyster sauce, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar. Set aside.

Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil. When the oil is shimmering, add the marinated beef in a single layer. Cook without stirring for 1 minute to sear, then stir-fry for another 2 minutes until browned but still slightly pink inside. Remove beef to a plate.

Add the remaining 1 tablespoon of oil to the wok. Add garlic, chilies, and shallots, stir-frying for 30 seconds until fragrant.

Add carrots and zucchini to the wok and stir-fry for 3-4 minutes until vegetables are crisp-tender.

Return the beef to the wok, along with any accumulated juices. Pour in the sauce mixture and toss everything together for 1-2 minutes until well coated and heated through.

Turn off the heat and stir in 1 cup of Thai basil leaves, allowing them to wilt from the residual heat.

Cut 1 lime into wedges. Serve the stir-fry over jasmine rice with lime wedges on the side for squeezing.