Thai-Style Beef with Basil and Chilies (Phat Bai Horapha)

seriouseats.com

Darwin

1 pound (450g) flank steak, skirt steak, hanger steak, or flap meat, cut into ¼-inch-thick strips

1 tablespoon (15ml) soy sauce, divided

5 teaspoons (25ml) Asian fish sauce, divided

1 teaspoon (4g) white sugar

4 to 6 fresh red or green Thai bird chilies, divided

6 medium cloves garlic, divided

1 ½ tablespoons (20g) palm sugar (see note)

1 small shallot, thinly sliced

4 makrut lime leaves, very thinly sliced into hairs (central vein discarded), plus more for garnish (see note)

2 tablespoons (30ml) vegetable or canola oil, divided

2 cups packed Thai purple basil (about 2 ounces; 55g)(see note)

Dried Thai chili flakes or red pepper flakes to taste (optional)

¼ cup fried shallots (see note)

Kosher salt

Cooked rice, for serving

Directions at seriouseats.com

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