Recipe: Stir-Fried Beef and Shiitake Mushrooms with Thai Basil

STIR-FRIED BEEF AND SHIITAKE MUSHROOMS WITH THAI BASIL

"This stir-fry combines meat and vegetables in a sauce so delicious that children will gobble it up, vegetables and all, without question. Serve it over a mound of fluffy white rice and you'll have one happy family! "

FOR THE SAUCE:
4 tablespoons water
3 tablespoons oyster sauce
1 1/2 tablespoons sweet red chili sauce

FOR THE STIR-FRY:
2 tablespoons canola oil, divided use
1 medium onion, sliced
1/2 large Chinese eggplant, cut into 1/4-inch-thick slices
1 cup thinly sliced shiitake mushrooms
4 garlic cloves, finely chopped
1 pound flank or skirt steak, thinly cut against the grain
2 Thai chiles, crushed
1 1/2 cups (packed) Thai basil leaves
Hot cooked rice (for serving)

TO PREPARE THE SAUCE:
Place all the sauce ingredients in a small bowl, stir to combine, and set aside.

TO PREPARE THE STIR-FRY:
Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add the onion and eggplant and stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they begin to soften, 1 minute longer. Transfer the cooked vegetables to a medium bowl.

Heat the remaining 1 tablespoon oil in the same pan over high heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the steak and stir-fry until it is lightly brown and some parts are still pink, 3 to 4 minutes. Add the chiles and sauce and simmer, stirring occasionally, until the beef is no longer pink, about 3 minutes. Remove from the heat and stir in the cooked vegetables and basil.

Serve over the hot cooked rice

Makes 4 servings
Source: Good Bite Weeknight Meals