Fresh Thai Basil Beef

2 lb sliced beef (top sirloin or flank steak)
2 T cooking wine (ie: rice wine)
3 T soy sauce
2 T cornstarch

Marinate the beef with all the ingredients above and set aside for later use.  Add 2 T oil to meat mixture just before cooking, to prevent it sticking together during cooking. (Can marinate up to 1 day before.  Set out at room temp before cooking.)

Sauce:
2 T oyster sauce
2 T sugar
*3 T fish sauce (One of the most important ingredients in Thai cooking)
1/2 t black pepper
To make the sauce, mix all the sauce ingredients in a bowl and set aside.

4 cloves garlic, minced
 2 Thai chilies, chopped (wear gloves. seeds = kick)
1 small yellow onion, sliced (cut in 1/2 down, then slice wedges)
1 C fresh Thai basil (purple leaf. Use just the leaf)
2 T canola oil

Heat the wok and add 2 T oil to the pan.  Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil.  Cook until the meat is brown on both sides.  Remove the cooked beef to the plate.  Heat the wok and add 2 T of oil to it then add the onions and garlic to the oil.  Stir-fry fro 3 minute on medium high heat; add the Thai chili pepper to the pan and mix all together.  Add  the cooked meat and fresh basil to the wok, and then pour the sauce over the top.  Quickly mix them all together then place in a serving dish.  Serve warm with rice.

From: Meiling Dawson @ Orson Gigi