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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