Thai Basil Beef Stir-Fry with Crispy Rice Noodles

Slice 12 oz flank steak against the grain into thin strips (about ¼-inch thick). Place in a bowl and set aside.

In a small bowl, mix together 2 tbsp fish sauce, 1 tbsp oyster sauce, 2 tsp brown sugar, and 1 tbsp soy sauce. Stir until sugar dissolves.

Mince 4 cloves of garlic and 2 Thai bird's eye chilies (remove seeds for less heat if desired).

Slice 1 red bell pepper and 1 small onion into thin strips. Chop 3 green onions into 1-inch pieces. Wash 1 cup Thai basil leaves and set aside.

Bring a medium pot of water to boil. Turn off heat, add 4 oz rice noodles and soak according to package instructions (usually 6-8 minutes). Drain well and pat dry with paper towels.

Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the dried rice noodles in batches and fry until crispy and golden, about 1-2 minutes per batch. Remove to a paper towel-lined plate.

In the same wok, heat 1 tbsp vegetable oil over high heat until almost smoking. Add the beef in a single layer and sear for 1-2 minutes without stirring. Then stir-fry for another 1-2 minutes until beef is browned but still slightly pink inside. Remove beef to a plate.

Add remaining 1 tbsp oil to the wok. Add garlic and chilies, stir-fry for 30 seconds until fragrant.

Add sliced bell pepper and onion, stir-fry for 2-3 minutes until vegetables begin to soften but still retain some crispness.

Return beef to the wok, along with any accumulated juices. Pour in the sauce mixture and toss to coat everything evenly.

Add Thai basil leaves and green onions. Stir-fry for another 30-60 seconds until basil is just wilted and everything is well combined.

Turn off heat and squeeze juice from half the lime over the stir-fry. Toss to combine.

Place crispy rice noodles on serving plates. Top with the beef stir-fry mixture.

Garnish with bean sprouts and remaining lime cut into wedges. Serve immediately while hot.