Thai Style Beef With Basil and Chilies Phat Bai Horapha Recipe

Ingredients

• 1 pound (450g) flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-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 1/2 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)
• 1/4 cup fried shallots (see note)
• Kosher salt
• Cooked rice, for serving

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