Thai Basil Beef Stir-Fry

Ingredients

• 300 g Jasmine Rice
• 645 ml Water
• 600 g Beef Sirloin
• 12 g Cornflour
• 45 ml Soy sauce
• 30 ml Rapeseed Oil
• 250 g Bell pepper
• 150 g Onion
• 4 clove Garlic
• 15 g Ginger
• 1 Bird Eye Chili(optional)
• 60 ml Oyster Sauce
• 15 ml Fish sauce
• 12 g Brown sugar
• 1 Lime
• 30 g Thai Basil
• 40 g Green Onions(optional)

Method

1. 1

   Cook the rice: rinse Jasmine Rice, then combine with 600ml Water and cook until tender. Cover and keep warm.

2. 2

   Meanwhile, slice Beef steak thinly against the grain. Toss with 30ml Soy sauce and Cornstarch until evenly coated. Slice Bell pepper and Onion. Finely chop Garlic and Ginger. If using, thinly slice Fresh Chili. Pick Thai Basil leaves; roughly chop Spring Onion.

3. 3

   Stir together the sauce: Oyster Sauce, Fish sauce, 15ml Soy sauce, Brown sugar, 45ml Water, and the juice of 1 Lime.

4. 4

   Heat 15ml Vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer (work in 2 batches if needed) and sear quickly until browned on the edges but still a little pink in spots. Transfer to a plate.

5. 5

   Add remaining 15ml Vegetable oil. Stir-fry Onion and Bell pepper until tender-crisp. Add Garlic, Ginger, and Fresh Chili (if using) and stir-fry briefly until fragrant.

6. 6

   Return beef (and any juices) to the pan. Pour in the sauce and toss hard for 1–2 minutes until glossy and lightly thickened. Turn off the heat and fold in Thai Basil (and Spring Onion if using) until just wilted. Serve over rice.