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.

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