Thai Basil Beef Bowls

Ingredients

• 1 1/4 cups jasmine rice or long-grain white rice for serving
• 1 lb flank steak, sliced against the grain into thin strips
• 1 tsp cornstarch
• 2 Tbsp + 1 tsp vegetable oil
• 1 red bell pepper, cored and seeded, diced into 2-inch strips
• 1/2 large yellow onion, thinly sliced
• 1 1/2 Tbsp minced garlic
• 1 cup matchstick carrots
• 1 cup fresh basil leaves, roughly chop larger leaves, plus more for garnish
• Sesame seeds, optional
• 3 Tbsp low-sodium soy sauce
• 1 1/2 tsp cornstarch
• 1/3 cup water
• 1 1/2 Tbsp fish sauce
• 1 Tbsp oyster sauce
• 2 Tbsp packed brown sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp Sambal Oelek, or more to taste, optional

Directions

1. Cook the rice following the instructions on the package. To make the sauce, whisk the soy sauce with the cornstarch in a small bowl until there are no lumps. Add the water, fish sauce, oyster sauce, brown sugar, lime juice, and Sambal Oelek if you are using it, then set the bowl aside.
2. Toss the beef with 1 tsp oil and 1 tsp cornstarch. Warm 2 Tbsp oil in a large skillet or wok set over moderately high heat. Add the beef and sear it until the outside is browned on both sides, while the middle is still a touch underdone. Move the beef to a plate, keeping the oil in the skillet.
3. Turn the heat down a bit, then add the bell pepper, onions, and garlic. Sauté until the vegetables are crisp-tender, about 2 – 3 minutes; if the pan looks dry, add another 1 tsp of oil. Add the carrots, whisk the sauce again, and pour it into the skillet.
4. Let the sauce bubble, stirring often, until it thickens, about 1 minute. Add the beef back to the skillet along with the basil leaves, and toss just until the basil wilts. Serve right away over the cooked rice, with small basil leaves and sesame seeds if desired.