Difficulty
Easy
Serves
2 people
Cooking time
35 minutes
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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.
Ingredients
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
Method
- 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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