Michael and Rachel's

Recipe Book

contents • login

Thai Basil Beef

Updated: 20 Nov 2018

Ingredients

  • 2 tbsp oil
  • 200g rump steak, sliced thinly against the grain and mixed with 1 tsp oil and 2 tsp corn flour
  • 3 cloves garlic, chopped
  • 1 red pepper
  • 1 small onion, very thinly sliced
  • 2 tsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp oyster sauce
  • (1 tbsp fish sauce)
  • 1/2 tsp sugar
  • 1 cup thai basil leaves, packed
  • 150g long grain rice
  • (1 chicken stock cube, for the rice)

Method

  1. Put the rice on to cook, with chicken stock if desired. The stir fry will cook in as much or less time than the rice.
  2. Heat a wok over a high heat, and add the oil. Sear the beef until just browned, remove from the wok and set aside.
  3. Add the garlic, red pepper, and onions, and stir fry until browned and starting to caramelise.
  4. Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir fry for another few seconds.
  5. Fold in the thai basil until just wilted. Serve over the cooked rice.