Healthy Thai Basil Beef Stir-Fry
This Healthy Thai Basil Beef Stir-Fry is a quick, flavour-packed dinner made with lean beef, fresh vegetables and fragrant Thai basil. Ready in under 20 minutes, it’s high in protein, low in fat and perfect for busy weeknights when you need something fast, healthy and delicious.
Equipment
- Non-stick Wok or frying pan
Ingredients
SAUCE
- 2 tablespoons oyster sauce
- 1 tablespoon kecap manis
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon water
- 2 teaspoons brown sugar
STIR-FRY
- Olive oil spray
- 500g lean rump steak, trimmed of all visible fat, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 long red chilli, thinly sliced (deseeded for less heat if desired)
- 2 eschalots, thinly sliced
- 3 spring/green onions, cut into 4cm lengths
- ½ red capsicum, sliced into strips
- ½ yellow capsicum, sliced into strips
- 1 cup broccoli florets
- 1 cup green beans, cut into 4cm lengths
- 1 cup Thai basil leaves
TO SERVE
- 2 cups cooked brown rice
- Thai basil leaves, to garnish
- Dried chilli flakes, to garnish (optional)
Instructions
PREPARE THE SAUCE
- Combine oyster sauce, kecap manis, soy, fish sauce, brown sugar and water in a small bowl, stirring until sugar has dissolved. Set aside.
COOK THE STIR-FRY
- Heat a wok over high heat and spray lightly with oil. Add half the beef, stir-fry for 1-2 minutes or until just browned. Transfer to a bowl and repeat with remaining beef. Set aside.
- Spray wok again with oil, add the garlic, chilli, eschalots, spring/green onions and capsicum, stir-fry for 2 minutes. Add the beans, broccoli and 2 tablespoons water, stir-fry for a further 1-2 minutes until bright green and just tender.
- Return beef to wok along with any juices and add the sauce. Stir-fry for a further 1 minute. Remove from heat and stir through the Thai basil. Serve immediately with cooked brown rice. Garnish with extra fresh Thai basil leaves and dried chilli flakes if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - NUTRITIONAL INFORMATION
This is a guide only and may not be exact. This is due to using an online calculator and also different brands and variety's of products you may use. This nutritional information takes into account 1/2 cup cooked brown rice per person.