Thai · Dinner
Stir-Fried Beef with Sweet Basil and Chili Jam
Sliced beef sirloin stir-fried in a wok with garlic, chili jam, fish sauce and oyster sauce, finished with Thai holy basil and fresh chili, served over jasmine rice. The chili jam builds savoury depth while basil leaves wilt in at the end for a sharp aromatic lift.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
19.1gFat
41.6gCarbs
8.1gSugar
2.6gFiber
1680mgSodium
112mgChol
5.9gSat Fat
740mgPotassium
85mgCalcium
4.6mgIron
2.8mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic, slice the fresh chili, and pick basil leaves from stems, arranging everything beside the wok.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering and smoking. Add beef in a single layer, searing undisturbed for 45 seconds until browned underneath.
3
Add the minced garlic and sliced chili to the wok, tossing over high heat for 20 seconds until fragrant. Stir in chili jam, fish sauce, oyster sauce, sugar and water, tossing constantly for 1 to 2 minutes until beef is cooked through and sauce clings glossy.
4
Plate
Remove from heat and fold in basil leaves, tossing for 15 seconds until wilted. Spoon beef and sauce over jasmine rice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp chili jam (nam prik pao)
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 2 cup60g Thai holy basil leaves, loosely packed
- 22 fresh chili
- 4 tbsp4 tbsp water
- 1 1/2 cup280g jasmine rice, cooked
