<http://schema.org/recipeInstructions>
" Place beef and papayas in separate bowls. Combine lime juice, fish sauce, brown sugar, chiles, and garlic in a 1-cup measure; spoon 3 tablespoon over papayas and pour the remaining lime juice mixture over beef; toss each. Let marinate at room temperature 15 minutes. Drain beef and reserve marinade. Heat 1 tablespoon of the oil in a large nonstick wok or skillet over high heat until hot. Add beef and quickly cook until beef just loses its raw appearance, about 2 minutes. Transfer to a plate with a slotted spoon. Add the remaining 1/2 tablespoon oil to juices in wok; add onion and cook, stirring, until onion is softened, about 3 minutes. Add peppers, basil leaves, and reserved beef marinade; stir-fry 3 minutes, or until peppers are crisp-tender. Return beef to wok; cook, stirring, 2 minutes longer, until just cooked through. Serve with green papaya salad. Add jasmine rice and roasted salted peanuts, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a25116/thai-beef-chiles-basil-rbk0208/>