Beef With Red Chili Paste

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Rasa Malaysia
Nutrition per serving    (USDA % daily values)
CAL
656
FAT
106%
CHOL
69%
SOD
88%

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Ingredients for 2 servings

10 oz (330 g) beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices

½ teaspoon all-purpose cornstarch

¼ teaspoon white pepper

1 teaspoon + 2 tablespoons high-heat cooking oil, divided

1 teaspoon soy sauce

1 garlic clove, minced

1 small shallot, finely sliced

1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced

1 small red bell pepper, thinly sliced

1 tablespoon freshly squeezed lime juice

1 tablespoon fish sauce (nam pla)

1 tablespoon Roasted Red Chili Paste or store-bought, (nam pla, optional)

2 kaffir lime leaves, cut into thin strips (optional)

2 teaspoons palm or brown sugar

¾ cup (15 g) fresh Thai or Italian basil leaves

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