Somchai's Beef and Broccoli with Thai Basil

Slice the beef steak against the grain into thin strips, about 1/4-inch thick. Place in a bowl.

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp white sugar, and 1 tsp black pepper. Pour over beef and toss to coat. Let marinate 10 minutes.

Cut broccoli into bite-sized florets. Mince the 4 cloves garlic. Grate or finely mince the ginger. Roughly tear the basil leaves from stems.

In another small bowl, whisk together 3 tbsp soy sauce, lime juice, 1 tbsp white sugar, and cayenne for the stir-fry sauce. Set aside.

Heat a wok or large skillet over high heat until smoking. Add 2 tbsp coconut oil and swirl to coat.

Add marinated beef in a single layer. Let sear undisturbed for 1 minute, then toss and cook another 1-2 minutes until browned but not overcooked. Transfer beef to a plate and set aside.

Keep wok on high heat. Add a splash more oil if needed, then toss in broccoli florets.

Stir-fry broccoli for 2-3 minutes until bright green and tender-crisp. Add garlic and ginger, toss for 30 seconds until fragrant.

Return beef to the wok. Pour the stir-fry sauce over everything and toss to coat evenly.

Cook 1-2 minutes until sauce thickens slightly and coats the beef and broccoli. Remove from heat, fold in fresh basil, and serve immediately over jasmine rice. Na krap! — the basil should wilt just slightly from the residual heat.