2 stalks lemongrass, pounded (use only lower 6 inches)
2 tablespoons minced ginger
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/4 teaspoon five-spice powder
2 tablespoons chili flakes
2 tablespoons sesame oil
1 1/2 teaspoons fish sauce
2 tablespoons vegetable oil
1 tablespoon honey
1 pound flank steak, sliced against the grain into 1/4 by 2-inch pieces
2 tablespoons hoisin sauce
3 tablespoons finely chopped fresh roasted peanuts
1/2 cup small Thai basil leaves
Combine all of the marinade ingredients. Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator.
Heat the vegetable oil in a wok on high heat. Wok-fry beef in hot oil until half-cooked, about 1 minute. Add hoisin sauce and wok-fry until meat is about 80 percent cooked. Add the peanuts and Thai basil and wok-fry another 30 seconds.
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