3/4 pound flank steak, thinly sliced on the diagonal against the grain
2 (1 lb) green unripe papayas, seeded, peeled and julienned
1/4 cup lime juice
3 tablespoons fish sauce
2 tablespoons brown sugar
3 small red or green fresh chiles, minced
3 cloves garlic, crushed
1 1/2 tablespoons canola oil
1 large onion, sliced
2 small red bell peppers, cut into strips
1 1/2 cups basil leaves
Place beef and papayas in separate bowls. Combine lime juice, fish sauce, brown sugar, chiles and garlic in a 1 cup measure, spoon 3 tablespoons over papayas and pour the remaining lime juice mixture over the beef, toss each. Let marinate at room temp 15 minutes.
Drain beef and reserve marinade. Heat 1 tablespoon oil in a wok or skillet until hot. Add beef and quickly cook until beef just loses its raw appearance, about 2 minutes. Transfer to a plate with a slotted spoon. Add the remaining oil to juice in the wok, add onion and cook stirring until onion is softened, about 3 minutes.
Add peppers, basil and reserved beef marinade, stir fry 3 minutes or until peppers are crisp tender. Return beef to wok, cook stirring 2 minutes longer, until just cooked through. Serve with green papaya salad. Add jasmine rice and roasted salted peanuts.
Makes 4 Servings.
Cooking with Basil