Thai Basil Beef Stir-Fry

• Jasmine Rice(300 g)
• Beef Sirloin(600 g)
• Cornflour(1½ tbsp)
• Soy sauce(3 tbsp)
• Rapeseed Oil(2 tbsp)
• Bell pepper(1½)
• Onion(1)
• Garlic(4 cloves)
• Ginger(15 g)
• Bird Eye Chili(1)optional
• Oyster Sauce(4 tbsp)
• Fish sauce(1 tbsp)
• Brown sugar(12 g)
• Lime(1)
• Thai Basil(30 g)
• Green Onions(3)optional

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Add to a pot with {Water} and bring to a boil, then cover and cook on low until tender. Keep covered off the heat while you finish the stir-fry.

   ~12 min

2. 2

   While the rice cooks, slice {Beef steak} thinly across the grain. Slice {Bell pepper} and {Onion}. Finely chop {Garlic}, {Ginger}, and (if using) {Fresh Chili}.

   ~15 min

3. 3

   In a bowl, whisk {Oyster Sauce}, {Soy sauce}, {Fish sauce}, {Brown sugar}, {Cornstarch}, {Water}, and the juice from {Lime} until smooth.

   ~3 min

4. 4

   Heat half the {Vegetable oil} in a wok or large skillet over high heat. Add {Beef steak} in a single layer and cook until browned but still a little pink, then transfer to a plate.

   ~3 min

5. 5

   Add remaining {Vegetable oil}. Stir-fry {Onion} and {Bell pepper} until tender-crisp. Add {Garlic}, {Ginger}, and {Fresh Chili} and cook briefly until fragrant.

   ~4 min

6. 6

   Return the beef to the wok. Re-whisk the sauce, then pour it in and toss hard until glossy and thick, coating everything. Turn off the heat and fold in {Thai Basil} and most of the {Spring Onion}.

   ~3 min

7. 7

   Serve the stir-fry over the jasmine rice and top with the remaining {Spring Onion}.

   ~2 min