Ingredients

• 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

Instructions

1. Combine all of the marinade ingredients. Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator.
2. 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.