Spicy Beef With Basil

Flank steak is my preferred choice, but top sirloin would work just as well. You want to choose a cut that is somewhat tender because there's no marinating step in this recipe. If you choose a cut that is less tender, I recommend salting it about an hour early so that the salt tenderizes it a bit.

Another great tip for ensuring tender beef is to cut ACROSS the grain.

You can use a large red or yellow bell pepper, but I love these little snacking peppers. There's also a bit of garlic, and the spice comes from a red Thai chili or a jalapeno. A teaspoon or two should get you started, but if you like it really spicy, feel free to add more and to leave the seeds in.

The sauce is simple.

Super simple! Coconut aminos (or soy sauce), cornstarch, brown sugar, and rice wine vinegar. Just mix it up and set it aside.

I love to use Thai basil in this recipe, of course. But you can use regular basil if you wish or mix the two.

Dinner's on in ... 3-2-1!

The key to success with this dish - as with most stir-fries - is to have everything cut, seasoned, and ready go before turning on the heat under the wok (or skillet). The beef cooks in less than 5 minutes!

Then add the peppers, chilis, and garlic. Again ... it takes less than 5 minutes for the peppers to get tender.

Add the sauce, stirring constantly to coat the meat and peppers, then take it off the heat and stir the basil in.

How to serve Spicy Beef with Basil

Steamed rice is, of course, the right choice. And you might offer more chopped chilis or some chili paste, like Sambal Oelek, for those who want more of a kick in the pants!