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Meanwhile, in a blender or food processor, puree the garlic, basil, and the remaining 4 tablespoons oil and 1/4 teaspoon salt.

, cut into 8 wedges, for serving.Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, soy sauce, sugar, tamarind paste and Sriracha..

In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering.Add the steak and cook over high heat, stirring occasionally, until browned and cooked to medium, about 3 minutes.Transfer the steak to a plate.

Add the broccoli and 1/4 cup of water.Cook, stirring occasionally, until the stems are tender and the florets are beginning to brown, about 4 minutes.

Add the broccoli to the beef.. Heat the remaining 1 tablespoon of oil.

Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.The rounded bowl of rice you may get at a Japanese or Chinese restaurant — the kind that absorbs some sauce but can be picked up in clumps with chopsticks — is best made with a rice sold as sushi rice.. Calrose.

is a common variety in the U.S. and is popular in restaurants..Unlike long-grain rices, which turn plasticky and brittle after they cool, short-grain rices tend to be more tender at room- and fridge-temperature.

This makes them ideal for chilled puddings.Short-grain rice can also absorb a lot of moisture; in Turkey, a variety called.