Spicy Basil Beef Stir-Fry
- CKD non-dialysis
1 cup over 1/2 cup rice
- 1-1/2 pounds beef, flank or sirloin steak
- 1/2 cup basil leaves, fresh
- 1-1/2 tablespoon peanut oil
- 1-1/2 tablespoon garlic, minced
- 1/2 cup onion, diced into 1/2" pieces
- 1/4 teaspoon red pepper flakes
- 1 tablespoon reduced-sodium soy sauce
- 1-1/2 cup low-sodium beef broth
- 1/4 cup lime juice, fresh
- 1/2 cup red bell pepper, diced into 1/4" pieces
- 1 tablespoon cornstarch
- 3 cups cooked rice
- Slice beef into bite-size pieces.
- Wash and dry the basil leaves and chop coarsely.
- If time permits, mix the beef, basil and 1/2 tablespoon peanut oil in a bowl. Cover and refrigerate for 1 hour or longer. Otherwise, mix together beef and basil.
- Preheat a wok or large skillet over medium heat for 3 minutes. Add the remaining peanut oil and swirl it around the pan.
- Add the garlic and onion, stirring a few times. Cook until the onion is soft, about 5 minutes.
- Turn the heat up to high and add the beef-basil mixture. Stir quickly and add the red pepper flakes. Cook just until meat loses its redness, about 3 to 5 minutes depending on the size of the beef pieces.
- Stir soy sauce into cornstarch, beef broth and lime juice. Add to beef and cook until bubbling. Turn off heat, stir in raw red pepper and serve immediately, over rice.