Thai Beef Basil Stir Fry

I haven't been using all my basil lately and have been wanting a stir fry. I don't like a lot of the summer stir fry's because they are heavy on soggy/mushy summer squash and eggplant. This was about the simplest stir fry I've ever made. It had no soggy summer squash or eggplant. There was only beef, basil, and a little sauce. Absolutely perfect. We had this over rice and had some green beans on the side (needed a little green vegetables).



Thai Beef Basil Stir Fry
from How to Cook Everything by Mark Bittman

1 1/2 lbs flank or sirloin steak
1/2 c loosely packed fresh basil leaves, coarsely chopped
1 T oil (peanut is recommended, I used olive)
1 - 2 garlic cloves, minced
1 T soy sauce or Thai fish sauce (or a mixture of both)
juice of one lime

cooked white rice (enough for 4 - 6 servings)

Slice the beef as thinly as possible (it's easier to slice if it is frozen slightly--either don't thaw completely or if already thawed, freeze for 15 - 30 minutes). Cut the slices into bite-sized pieces. Mix the beef, basil, and a t of peanut (olive) oil in a medium bowl, cover, and marinade in the refrigerator for an hour or so. Heat a large skillet over high heat until it smokes, 3 - 4 minutes. Lower the heat to medium and add the T of oil. Swirl it around and add the garlic. Briefly stir fry (15 seconds) and add the beef/basil mixture. Stir frequently and cook until the meat loses its red color (1 - 2 minutes). Add the soy sauce and lime juice, stir, turn off heat and serve over rice.