Thai · Dinner
Basil Beef Stir-Fry
Sliced beef sirloin stir-fried over high heat with garlic, chilies and Thai basil, finished in a fish sauce, soy sauce and oyster sauce mixture with a touch of sugar. Sharp, savoury and peppery, served over jasmine rice with a fried egg optional.
$5
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
478Calories
39.2gProtein
18.4gFat
39.5gCarbs
8.6gSugar
2.9gFiber
1450mgSodium
124mgChol
5.9gSat Fat
780mgPotassium
70mgCalcium
4.3mgIron
2.6mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic and slice chilies; keep separate from basil.
2
Sear
Heat vegetable oil in wok over high heat until shimmering. Add beef in single layer; sear 1–2 minutes until browned but still pink.
3
Saute
Push beef aside. Add garlic and chilies to cleared space; stir 30 seconds until fragrant and golden.
4
Stir-fry
Add sliced bell pepper and toss over high heat 1 minute until slightly softened but still crisp.
5
Deglaze
Pour fish sauce, soy sauce, oyster sauce, sugar and water into wok; toss 1–2 minutes over high heat until sauce reduces and beef is cooked through.
6
Finish
Remove wok from heat. Add Thai basil leaves and toss 15 seconds until wilted but glossy.
7
Plate
Spoon beef stir-fry over jasmine rice in a shallow bowl and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 6 cloves6 cloves garlic
- 44 Thai chilies
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 4 tbsp60ml water
- 11 red bell pepper
- 7 oz200g Thai basil leaves, packed
- 1 1/2 cup270g jasmine rice, cooked
