2 people

Cooking time

35 minutes



How To Make Beef and Basil Stir Fry

Elevate your meals with our Beef and Basil Stir-Fry. Enjoy tender beef, fresh basil, and crisp veggies in a savoury stir-fry sauce—a delightful Asian-inspired dish that’s quick to make for any occasion.

  • 300g beef sirloin steak or rump, trimmed of excess fat and thinly sliced

  • 1 tbsp The Good Oil Extra Virgin Rapeseed Oil

  • ¾ C jasmine rice
  • ½ carrot sliced
  • ½ broccoli divided into florets
  • 125g baby corn (canned)

  • ½ handful fresh basil torn or roughly chopped (plus extra for garnish)
  • 1 tsp cornflour
  • 1 tbsp water
  • ½ onion thinly sliced
  • 1 clove of garlic crushed
Stir Fry Sauce
  • 1½ tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tbsp fish sauce
  • ½ tbsp brown sugar
  • Rinse the rice and cook according to packet instructions.
  • To make the stir fry sauce, in a small bowl, mix together the soy, oyster and fish sauces, along with brown sugar. Stir until the sugar is dissolved. Set the sauce aside.
  • Heat a splash of oil in a wok or deep sided frying pan over medium-high heat.
  • Once the oil is hot, quickly sear the beef until well coloured and then remove from the wok and set aside.
  • Return the wok to the heat and add another film of oil along with the onion, garlic and carrot. Stir-fry for 2-3 minutes before adding the broccoli and corn.
  • Cook for a few more minutes, turning regularly.
  • Return the beef to the pan and pour over the sauce. Season with freshly ground black pepper.
  • Add the torn or chopped basil leaves to the stir fry and quickly toss them through the dish.
  • Stir in the cornflour mixed to a paste with the water, cook until the sauce thickens slightly.
  • Serve in shallow bowls with rice alongside and garnished with a little extra basil.

Chef’s Tip:  When in season add capsicum and/or zucchini. Leftover baby corn cobs can be frozen for future use.

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