Steak Stir-Fry with Tomatoes, Basil, and Cilantro

Seared steaks sliced into a glossy soy-and-oyster stir-fry with peppers, onions, grape tomatoes, basil, and cilantro over jasmine rice.

Ingredients

• 1 cup jasmine rice
• 3 steaks
• 1 red bell pepper, cut into thin strips
• ½ pint grape tomatoes, halved
• ⅛ oz basil, divided
• ⅛ oz cilantro, divided
• 1 yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• ¼ cup soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• Canola oil
• ¾ teaspoon salt, plus more as needed
• Black pepper

Instructions

1. Combine the rice, 1½ cups water, and ½ teaspoon salt in a small covered pot. Bring to a boil, reduce to medium-low, cover, and simmer until the water is absorbed, 10–12 minutes. Remove from the heat and let stand covered for 10 minutes.
2. Pat the steaks dry and season with ¾ teaspoon salt and black pepper. Heat ½ tablespoon canola oil in a large pan over medium heat. Sear the steaks until browned and medium-rare, 4–6 minutes per side. Transfer them to a plate to rest, leaving the juices in the pan.
3. Whisk together the soy sauce, oyster sauce, rice wine vinegar, cornstarch, and black pepper. Set the stir-fry sauce aside.
4. Heat 1 tablespoon canola oil in the steak pan over medium-high heat. Add the onion and garlic and cook until softened and golden, 3–4 minutes. Add the bell pepper and tomatoes and cook until the pepper is tender and lightly browned, 3–4 minutes more. Slice the rested steaks across the grain into ¼-inch pieces.
5. Add the sauce to the pan. Bring it to a boil, then reduce the heat and simmer until slightly thickened, 1–2 minutes. Add the sliced steak, half the basil, and half the cilantro; toss to coat and remove from the heat.
6. Serve the stir-fry over rice and garnish with the remaining basil and cilantro.

Notes

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