|Thai Beef Preparation|
1 tablespoon neutral oil - for meat (I use olive oil)
1 tablespoon olive oil - for onions
1 pound skirt steak
2 large onions, halved and sliced into 1/4-thick half moons
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup freshly squeezed lime juice
2 tablespoons fish sauce
2 to 4 Thai chilies, thinly sliced (depending on desired heat), or 1 to 2 teaspoons chili sauce
2 large garlic cloves
1 bunch Thai basil leaves (about 1 cup, lightly packed)*
1 cup cilantro leaves
Optional garnishes: scallion greens, chopped roasted peanuts, mung beans, lime wedges
White rice for serving
1. In a large skillet, heat 1 tablespoon neutral or olive oil over medium high heat. Season meat will with kosher salt, and sear meat to desired doneness. Set aside and keep warm.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onions and sweat over medium heat until soft and beginning to caramelize, 20-45 minutes.
3. Add soy sauce, brown sugar, lime juice, fish sauce, chilies and garlic. Cook over medium heat until reduced to a syrupy consistency, about 7 minutes later.
4. Add Thai basil and cilantro. Taste to ensure that the sauce is sweet, sour, salty and spicy. Adjust seasonings as needed to ensure that each flavor is present.
5. Cut steak into thin slices against the grain and toss with sauce. Garnish with scallions, peanuts and munch beans as desired. Serve with white rice and lime wedges.
*Thai Basil adds a lot of flavor to this recipe. While regular basil works, I highly recommend Thai basil!