Bangkok Beef with Basil Yields 4 servings 1 (1 pound) top sirloin or flank steak, cut into thin strips 1 tablespoon cornstarch 2 tablespoons water or stock 1 tablespoon rice wine 3 cloves garlic, thinly sliced 2 serrano or jalapeno chiles, minced 2 tablespoons oyster sauce Pinch of sugar 1 teaspoon fish sauce 1 cup canned bamboo shoots, well drained 1 red bell pepper, julienned 1 cup diced fresh tomatoes 3/4 cup fresh Thai basil leaves Oil for sautéing Mix water, wine and cornstarch in a zip-type bag, add beef and marinate 10 minutes. Heat oil in wok or large skillet. Stir-fry garlic and chiles until fragrant, then add beef and tomatoes. After 1 or 2 minutes, add all other ingredients except basil. Cook 3 to 4 minutes more, then add basil. Stir once more, then serve. Serve hot over Asian noodles or warm with mixed greens as a salad.