Thai Basil Beef

2 tablespoons soy sauce or tamari
1 tablespoon fish sauce
2 teaspoons honey
1 lime, juiced
2 tablespoons olive oil
1 1/2 pounds round steak or other beef cut, thinly sliced against the grain
4 garlic cloves, minced
2 red chiles, finely sliced (seeds optional)
kosher salt
black pepper
2 cups fresh basil leaves
1 large or 2 medium carrots, julienned
4 green onions, sliced
Coconut rice for serving

In a small bowl, mix together the soy sauce, fish sauce, honey, and half the lime juice. Set aside.

Heat 1 tablespoon of oil in a large wok. Add in the beef, garlic, and the chiles. Cook until browned on all sides, about 3 minutes. Add in 2 tablespoons of the soy sauce mixture and 1 cup of basil leaves. Cook just until the basil wilts.

Combine the remaining 1 cup of basil leaves, julienned carrots, and the green onions. Whisk the remaining olive oil into the remaining lime juice and drizzle over the top of the fresh basil. Toss to coat.

Serve the beef over coconut rice, topped with the fresh basil salad, and drizzled with the remaining sauce.

Makes 6 servings.

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