This is a legendary Thai dish which quickly became one of my favorites after having it served at two local Asian restaurants in Green Bay, Wisconsin; May’s Egg Rolls and Plia’s Kitchen. At May’s they use a super-secret killer spice which I never could figure out… it’s Vietnamese, brutally hot and the owner will not share the recipe with me. 🙂 I grow fresh Thai queen basil and peppers every summer in my garden and am always bummed at the end of harvest season when they aren’t available. The steak is marinated with Laoganma black bean chili paste, which is a staple in my kitchen. It adds such a great, subtle flavor to my stir fry recipes.
Control the heat with the ground Thai chili powder – you can also add hot Thai green chilies if preferred. A note on the garlic – you’ll see that I add it directly to the beef marinade instead of frying it separately in the wok. I’ve learned it doesn’t scorch this way, and it adds a complex depth of flavor to the beef. Enjoy!
4 tbs. canola or peanut oil, divided
12 oz. flank steak, thin-sliced at a bias against the grain
2 tbs. cornstarch
1 small white or red onion, thinly sliced
1 red or green bell pepper, thinly sliced
3 cups fresh Thai queen or holy basil leaves, stems removed
3 scallion, roots trimmed and sliced at a bias in 1″ pieces (use both white and green parts)
2 cups fresh cilantro leaves for garnish
For the Beef Marinade~
6 cloves peeled garlic, minced
1 tbs. Mongolian chili oil
2 tbs. Laoganma black bean chili paste
Combine For the Sauce~
1 tbs. Thai fish sauce
2 tsp. soy sauce
2 tsp. dark soy sauce
2 tsp. oyster sauce
1 tsp. brown sugar
1/2 tsp. ground hot red Thai chili powder, to taste
1/4 cup reserved beef stock (use up to 1/4 cup based on preference)
Jasmine rice, prepared according to package directions (1.5 cups rice and 3 cups water with 2 tbs. salted butter.)
Bring water and butter to boil and simmer rice over very low heat, tightly covered for 15 minutes. Fluff and serve.
Cooking Tools: heavy cast-iron or steel wok, heat-resistant silicone oven mitts, Asian wok shovel and spider strainer, serving bowl for transferring the beef.
Prepare the steak marinade: Slice the flank steak thinly at a bias against the grain. Place in a ziplock storage bag with the minced garlic, Laoganma black bean chili paste and the Mongolian chili oil. Squeeze the bag to evenly distribute the spices. Chill in your fridge for at least one hour.
Prep all of your other ingredients so you have them ready and close at hand. Thai cooking is very fast, with just a few minutes of actual time in the wok over a hot outdoor grill.
When ready, prepare an outdoor grill with enough charcoal in a mound for a medium hot fire. Light and let it come up to temperature for 15-20 minutes. While the grill is heating up, remove the steak from the fridge and place in a mixing bowl. Dust with the cornstarch and turn with a spatula so the pieces are evenly coated. Set aside and allow to warm up to room temperature.
Place the wok directly over the center of the hot coals on a grilling grate. Allow it to come up to temperature and smoke, about three minutes. The wok will be ready when a drop of cold water sizzles on contact. Add 2 tbs. canola oil and swirl to coat. Add the beef, spread and distribute evenly in the wok. Allow to sear for 2 minutes before turning. Continue to sear for 3-5 minutes. Transfer the beef to a serving bowl and set aside.
Next, add the remaining 2 tbs. of canola oil, the bell pepper and onion. Stir-fry until just crisp-tender. Add the beef back to the wok and then add the sauce ingredients except for the beef stock. Stir constantly until reduced by half. Quickly add the basil leaves and scallion. Stir until just wilted, about a minute, and add a bit of the beef stock until the desired consistency is achieved for the sauce. Quickly stir to incorporate.
Carefully remove the wok from the grill, using silicone mitts, and set on a heavy, heat-resistant trivet. Serve immediately with jasmine rice. Garnish with fresh cilantro.
A note on the flank steak: I’ve used this special cut of steak for all of my stir-fry recipes with great results. If you cut it at a bias against the grain of the meat, it will never dry out and always be fall-apart tender. I buy a full cut that is vacuum-packed and divide it in half the long way. I’ll then vacuum-seal the remaining half and freeze it for later use. If you prep the steak when partially frozen, it cuts much more evenly. Just ensure you let it warm to room temperature before wok-searing.