b'Fresh Basil Beef LAWRENCE C. C. CHUMakes 6 to 8 servingsThis dish can be served in a clay pot or heatproof casserole. Fresh basil, garlic and chilies willpermeate the air and suffuse the beef with flavor.cooking time: 10 to 15 minutes1V pounds flank steak2 cups cold water1 teaspoon unseasoned meat tenderizerFOR THE MARINADE:V teaspoon garlic powder3 tablespoons soy sauce2 tablespoons dry sherry1 egg, beaten2 tablespoons cornstarch2 tablespoons Pompeian Extra Light Tasting Olive OilFOR THE SEASONING SAUCE:W cup dry sherryW cup soy sauce2 tablespoons C&H or Domino Sugar, or to tasteV cup Pompeian Extra Light Tasting Olive Oil, for pan-searing2 tablespoons sesame oil, for stir-fryingSPICES:10 garlic cloves, halved lengthwise5 fresh red jalapeo chilies, seeds intact (optional; see Chefs Tip), stems removed, halved lengthwise2 stalks green onion, white part only10 thumb-size slices of ginger20 to 25 fresh basil leaves, stems removed1 teaspoon Shaoxing (rice wine)special equipment: 1 medium-sized Chinese clay pot or heatproof covered casseroleTrim the fat and gristle from the steak. Slice the flank steak lengthwise into 1-inch-wide strips. Slice the strips crosswise into 1-inch by 1V-inch chunks. Pound the pieces with the back of a cleaver to flatten and tenderize. Mix cold water with the meat tenderizer in a large bowl. Add the steak, mix well, and set aside in the refrigerator for 30 minutes. Drain well.21'